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<p>This research explored the impacts of beverage processing technology on γ-aminobutyric acid (GABA) and phenolic compounds of roasted sprouted mung bean (RSMB) for beverage usage. Appropriate conditions for soaking, sprouting, pre-dehydration, and roasting increased the GABA level, total flavonoid content (TFC), and total phenolic content (TPC) of the RSMB beverage. The GABA content in the processed RSMB was 10.31–88.88 fold of the raw mung bean (RMB). A total of 10 phenolic compounds were identified in the free extract and 14 phenolics were identified in the bound extract by UPLC-ESI-MS/MS, with vitexin and isovitexin being the predominant polyphenols in both free and bound forms. Among them, 3-<i>O</i>-acetylvitexin was detected in the free phenolics of RSMB and was first reported in mung bean samples. The soaking process led to significant (<i>p</i> &lt; 0.05) increase in free vitexin and isovitexin, but significant (<i>p</i> &lt; 0.05) decrease in bound vitexin and isovitexin. In contrast, free vitexin and isovitexin were decreased significantly (<i>p</i> &lt; 0.05) by sprouting and pre-dehydration, while bound form displayed the opposite performance. However, the roasting process caused the reduction of both free and bound forms of vitexin and isovitexin. These results provided new idea for the development of functional mung bean products enriched with GABA and polyphenols.&#xa0;</p>

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Impacts of processing technology on γ-aminobutyric acid and polyphenols in roasted-sprouted mung bean beverage

  • 期刊论文

  • 发表日期：

    2025年10月11日

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  • Shibin Yu,
  • Yucheng Zhai,
  • Yaoxi Liu,
  • Yunfeng Xu,
  • Lei Luo,
  • Jinle Xiang

摘要

This research explored the impacts of beverage processing technology on γ-aminobutyric acid (GABA) and phenolic compounds of roasted sprouted mung bean (RSMB) for beverage usage. Appropriate conditions for soaking, sprouting, pre-dehydration, and roasting increased the GABA level, total flavonoid content (TFC), and total phenolic content (TPC) of the RSMB beverage. The GABA content in the processed RSMB was 10.31–88.88 fold of the raw mung bean (RMB). A total of 10 phenolic compounds were identified in the free extract and 14 phenolics were identified in the bound extract by UPLC-ESI-MS/MS, with vitexin and isovitexin being the predominant polyphenols in both free and bound forms. Among them, 3-O-acetylvitexin was detected in the free phenolics of RSMB and was first reported in mung bean samples. The soaking process led to significant (p < 0.05) increase in free vitexin and isovitexin, but significant (p < 0.05) decrease in bound vitexin and isovitexin. In contrast, free vitexin and isovitexin were decreased significantly (p < 0.05) by sprouting and pre-dehydration, while bound form displayed the opposite performance. However, the roasting process caused the reduction of both free and bound forms of vitexin and isovitexin. These results provided new idea for the development of functional mung bean products enriched with GABA and polyphenols.