Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds

Anti-oxidant activities of ethanol extracts from whole and hulled mung bean starches (WMS and HMS) isolated using distilled water, and gels (WMSG and HMSG) were investigated. Total chlorophyll contents of WMS and WMSG were 4.61 and 2.14 μg/mL, respectively. WMS at 0.29 mg of gallic acid/g of MS and 0.54 mg of quercetin/g of MS had higher total phenolic compounds and flavonoid contents than HMS at 0.11 mg of gallic acid/g of MS and 0.28 mg of quercetin/g of MS. Total phenolic contents of WMSG and HMSG increased by 2.14x and 1.64x, respectively. Total flavonoid contents decreased by 0.98x and 0.57x. The 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and reducing powers of WMS and WMSG were higher than for HMS and HMSG. Cheongpomuk made using WMS exhibits increased anti-oxidant activities of gels and is a good food for improvement in health functionality.