Polyphenols of Mung Bean (Phaseolus aureus L.) Cultivars Differing in Seed Coat Color: Effect of Dehulling

Tajoddin, M. and Shinde, M. and Lalitha, J. (2010) Polyphenols of Mung Bean (Phaseolus aureus L.) Cultivars Differing in Seed Coat Color: Effect of Dehulling. Journal of New Seeds, 11. pp. 369-379.

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Polyphenols are bioactive compounds, mainly concentrated in seed coats, which play an important role in human nutrition. Ten samples of mung bean (Phaseolus aureus L.), including three yellow cultivars representing a broad range of varietal characteristics, such as color and seed weight, were analyzed for their polyphenol content. The effect of dehulling on the polyphenol content was studied. The concentration of total polyphenols was found to be in the range of 280 mg to 356 mg/100 g whole seeds, 702 mg to 1296 mg/100 g seed coat, and 172 mg to 286 mg/100 g cotyledons. Most of the polyphenols were concentrated in the seed coat. The average polyphenol content of yellow cultivars was found to be higher than the green cultivars, except in ‘China Mung’. The acidic methanol extract polyphenols constitute about 75% and methanolic extract polyphenols about 25% of the total polyphenols. Dehulling reduced polyphenol content significantly (p < .01) by 14% to 52%. Yellow cultivars contained more seed coat polyphenols, which helps the seeds in combating against pathogens and seed viability.

Item Type: Article
Uncontrolled Keywords: mung bean, polyphenols, dehulling
Author Affiliation: Department of Biochemistry, Gulbarga University, Gulbarga, Karnataka, India
Subjects: Plant Production
Divisions: Other Crops
Depositing User: Mr Siva Shankar
Date Deposited: 24 May 2012 11:32
Last Modified: 24 May 2012 11:38
Official URL: http://dx.doi.org/10.1080/1522886X.2010.520146
URI: http://eprints.icrisat.ac.in/id/eprint/5736

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