Effects of heat treatment on antioxidant activity of hydrolyzed mung beans

Abstract

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at 130°C for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoIine-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample. 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis. © The Korean Society of Food Science and Technology.