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Food Chem. 2012 Dec 15;135(4):2942-6. doi: 10.1016/j.foodchem.2012.07.048. Epub 2012 Jul 17.

Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities.

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College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China.


Mung bean soup (MBS) has been traditionally taken as a kind of health food in China. To learn the mechanisms underlying its health benefits, antioxidant capacities of the soup prepared with three cultivars of mung bean were measured. The highest DPPH radical scavenging or ferric reducing activity was observed in soup of mung bean cv. Huang. The MBS of cv. Huang and Mao exhibited higher ABTS(+) reducing activities than MBS of cv. Ming. The two major flavonoids in the MBS were purified and identified as vitexin and isovitexin, respectively. Modeling samples containing vitexin and isovitexin at the same levels as them in the MBS were prepared to assess their antioxidant contributions in the MBS. Our results showed that antioxidant capacities of the MBS mainly derived from vitexin and isovitexin, these flavonoids accounted for the most of total DPPH radicals scavenging, ferric reducing and ABTS(+) reducing scavenging activities in MBS of all the three cultivars.

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