Characterization of Mung bean (Vigna radiata L.) seeds: antioxidant activity, chlorophyll and carotenoid content

Abstract

Mung bean (Vigna radiata L.) is a leguminous plant with high nutritional value, traditionally known as a functional food. Legume seeds are a rich source of proteins, vitamins, minerals, and essential amino acids but also contain bioactive components and polyphenols which possess a high antioxidant capacity. Pigments content (chlorophyll a and b, carotenoids) was determined as good parameter for estimation of seed quality and an indicator of tolerance to different types of stress. The antioxidant activity of the seeds was determined using DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay. The concentration of chlorophile a and b and carotenoids were determined by a spectrophotometric method. Obtained results indicate a higher content of chlorophyll a than chlorophyll b, 0.352 μg/ml and 0.220 μg/ml respectively, while total carotenoids content was 0.108 μg/ml and DPPH radical scavenging activity was 54.52% ± 1.77. The advancement in this research lies in collecting information about bioactive compounds, such as chlorophylls and carotenoids, that are useful in improving the functional and antioxidant properties of quality seeds used in daily diet.