Adnan ORAK, Ryszard AMAROWICZ, Magdalena KARAMAĆ, Michal JANIAK, Hakime Hulya ORAK

Maş Fasulyesinin (Vigna radiata L.) Fenolik Bileşikleri ve Antioksidan Kapasitesi

Maş fasulyesi (Vigna radiata) Asya mutfağında yaygın tüketilen yazlık bir baklagil çeşididir. Son yıllarda maş fasulyesi özellikle antioksidan, antitumor, antidiyabetik gibi fonksiyonel özellikleri açısından dikkat çekmektedir. Bu araştırmanın amacı kurutulmuş maş fasulyesi tohumlarının antioksidan kapasitesini ve fenolik bileşik profilini araştırmaktır. Bu amaçla metanol ve aseton extratlarında toplam fenolik madde, DPPH• radikal giderim aktivitesi, ferrik iyon indirgeme kapasiteleri, ABTS•+ katyon radikali giderim aktivitesi belirlenmiştir. Maş fasulyesinin fenolik bileşiklerini belirlemek amacıyla HPLC analiz yöntemi kullanılmıştır. Maş fasulyesinin toplam fenolik madde miktarı metanol ve aseton ektratlarında sırasıyla 47.16 mg GA eq / g ekstrat (504.65 mg / 100 g tane) and 66.05 mg GA eq / g ekstrat (526.41 mg / 100 g tane) olarak belirlenmiştir. Çalışmada, dominat fenolik bileşiklerin hidroksibenzoik asit ve türevleri olduğu bulunmuştur. Maş fasulyesinin aseton ekstresinde ABTS•+ katyon radikali giderim aktivitesi 1.093 mmol Trolox / g extract olarak belirlenmiştir. Bu çalışmada ayrıca maş fasulyesinin antioksidan kapasitesi, literetürde kırmızı ve beyaz fasulye gibi yaygın tüketilen fasulye çeşitlerinin antioksidan kapasiteleri ile karşılaştırılarak değerlendirilmiştir. Elde edilen bulgular sonucunda maş fasulyesinin yüksek antioksidan kapasitesi gibi çeşitli gıdalarda fonksiyonel ingredient olarak değerlendirilebileceği ve bu nedenle bu baklagilin daha geniş alanlarda üretilebileceği düşünülmektedir.

Phenolics Content and Antioxidant Capacity of Mung Bean (Vigna radiata L.) Seed

Mung bean (Vigna radiata) is a summer growing legume and widely consumed in the Asian cuisine.In recent years, the functional properties of mung bean have received attention, particularly with respect toantioxidant, antitumor, anti-diabetic effects. In this research investigated the antioxidant capacity and phenoliccompound profiles of dried mung bean seeds. The total phenolic content, DPPH• scavenging activity, ferricreducingantioxidant power (FRAP), ABTS•+ scavenging activity were determined after methanol and acetoneextractions. HPLC analyse was used to identification mung bean phenolic compounds. The total phenoliccontent of mung bean seed was determined as 47.16 mg GA eq / g extract (504.65 mg / 100 g seed) and 66.05mg GA eq / g extract (526.41 mg / 100 g seed) after methanol and acetoneuse as extractans, respectively. Thedominant phenolic compounds of seeds were hydroxybenzoic acid derivatives. The radical scavenging activityof mung bean extracts against ABTS•+ was 1.093 mmol Trolox / g acetone extract. This study compared theantioxidant capacity of mung bean with literature data of antioxidant properties widely consumed different beanvarieties such as red and white beans. Obtained results suggest that mung bean can be evaluated as functionalingredient with high antioxidant activity in several foods therefore larger field productions can be achieved forthis legume.

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