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Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata)

AuthorsCarrero-Carralero, Cipriano ; Mansukhani, D.; Ruiz-Matute, Ana I. ; Martínez-Castro, Isabel ; Ramos, Lourdes ; Sanz, M. Luz
KeywordsMung bean (Vigna radiata)
Gas chromatography–mass spectrometry
Microwave assisted extraction
Solid liquid extraction
Issue Date2018
CitationFood Chemistry 266: 146-154 (2018)
AbstractDue to the great interest in obtaining natural bioactive carbohydrates to be used as functional ingredients, a selective microwave assisted extraction (MAE) method was optimized to ensure the exhaustive extraction of inositols and α-galactooligosaccharides (α-GOS) from mung bean. Thereafter, a comprehensive characterization of these compounds was carried out by gas chromatography coupled to mass spectrometry (GC–MS). Apart from free inositols and α-GOS, several glycosyl-methyl-scyllo-inositols and glycosyl-inositols were detected for the first time in this legume. Under optimized MAE conditions (0.5 g dry sample, 2 cycles of 3 min, 50 °C, 10 mL 50:50 ethanol:water, v:v), bioactive carbohydrates yields were similar to those found using solid–liquid extraction (SLE), but with shorter analytical times. Concentrations of bioactive carbohydrates in MAE extracts from samples of different geographical origins ranged between 74.1 and 104.2 mg.g dry sample. MAE was proved a good alternative to SLE to obtain extracts enriched in bioactive carbohydrates.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2018.05.114
Identifiersdoi: 10.1016/j.foodchem.2018.05.114
issn: 1873-7072
Appears in Collections:(IQOG) Artículos
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