Chemical comparison of coat and kernel of mung bean by nuclear magnetic resonance-based metabolic fingerprinting approach

摘要

To utilize the wasted coat resources, which are usually discarded in the process of mung bean derived food, and understand the traditional use of mung bean, nuclear magnetic resonance-based metabolic fingerprinting approach was used to compare the chemical composition between the coat and kernel. The results showed that the flavonoids, isovitexin and vitexin, were only present in the coat, while the kernel contained higher levels of amino acids and sugars. In addition, the coat showed much stronger 2,2-diphenyl-1-picrylhydrazyl scavenging activity than the kernel, which was in accordance with the analysis result from the biplot of partial least squares.