Nutrients, extractable bound phenolic compositions and their antioxidant properties in different varieties of mung beans

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In this work, we compared the nutrient compositions (including moisture, ash, protein, dietary fiber, amino acids and fatty acids) of 7 kinds of mung beans, qualitative and quantitative identified phenolic compounds in their methanol extracts by UPLC-ESI-QTOF-MS and HPLC-ESI-QQQ-MS/MS, as well as their antioxidant properties. The protein (20–25%) was the main nutritional component and the contents of phenolic compounds in mung beans varied from 1.1 to 2.6 mg/g, which was correlated with antioxidant activity in vitro . A total of 22 compounds were detected from the methanol extracts. The quantitative results of phenolic compounds in mung beans showed that vitexin content was the highest, while naringin content was the lowest. Therefore, mung beans are rich in phytochemicals and excellent source of dietary antioxidant polyphenols. It can help people prevent and control many chronic diseases. Mung beans Nutritional composition Phenolic compositions Antioxidant activities UPLC-ESI-QTOF-MS HPLC-ESI-QQQ-MS/MS Figures Figure 1 Figure 2 Introduction Mung beans ( Vigna radiata L.), a kind of excellent green seeds, belong to leguminous plant, and have been widely cultivated as a common traditional food around the world for more than 3,500 years (Moghadam et al., 2020 ; Jiang et al., 2020 ). In addition to their physiological activities such as anti-oxidation and alleviating summer heatstroke, mung beans have a balanced nutritional composition, including proteins, starches and polyphenols (Ahmad et al., 2018 ; Yu et al., 2020 ). In particular, mung bean protein accounts for 25–28% of dry weight (Xie et al., 2019 ), and the protein isolate is often used as an ideal foaming agent, emulsifier and so on (El-Adawy, 2000 ), which suggests it could be a main source of protein. Mung beans are not only good sources of staple food, but also can be used as good raw materials in food processing to improve its added value, which need further development and application. It's worth noting that mung beans are of various kinds, and the control of their quality is directly related to human health (Qian et al., 2022 ). Mung beans are rich in phenolic compounds, and the types and contents of polyphenols are closely related to their biological functions, which contain detoxifying, cholesterol-lowering, anti-tumor and anti-inflammatory activities (Du et al., 2018 ). Polyphenols are the secondary metabolites of plants, which are abundant in fruits, vegetables, cereals, and especially in food legumes (Mithul Aravind et al., 2021 ; Ma and Chen, 2020 ). Phenolic compounds could be classified into phenolic acids, flavonoids, tannins, and stilbenes subgroups based on the number of phenolic hydroxyl groups and the structural elements to which the benzene ring is attached (Singh et al., 2017 ; Wu et al., 2022 ). A growing number of studies have proved that polyphenol intake plays a crucial role in health, possibly by regulating metabolism, body weight and chronic diseases to scavenge free radicals (Cory et al., 2018 ; Silva and Pogacnik, 2020 ) and slow down the damage of reactive oxidative radicals to the human body (Dong et al., 2021 ; Losada-Barreiro and Bravo-Diaz, 2017 ). Among them, flavonoids are the main members of phenolic compounds, which were being tried to reduce the incidence of chronic diseases (Guo et al., 2012 ), and their ability to combine with metal ions has the important function of their antioxidant activities (Hayat et al., 2014 ). Vitexin and isovitexin are the main phenolic compounds and the main C -glycosylated forms of flavonoids in mung bean seeds, which had the myocardial protection (Bai et al., 2016 ). Similarly, mung beans, which contained 16 phenolic compounds identified in the soluble fractions, from Sri Lanka have been shown to be a major source of dietary antioxidant polyphenols, with a high level of bound polyphenols and potential health benefits such as preventing colon cancer. Its total phenol content is equivalent to that of other edible beans (e.g. chickpeas, string beans, etc.) (Yang et al., 2020 ). Thus, it is important to clarify the differences in phenolic substances between different varieties, to achieve more precise applications in the field of functional food and nutrition. However, there are few reports on the comparation of qualitative and quantitative analysis of phenolic substances in different varieties of mung beans. In this study, we selected seven representative beans from Beijing, Shandong, Heilongjiang and Hebei provinces in China to compare the nutritional components. Then, the ultra performance liquid chromatography tandem high resolution mass spectrometry (UPLC-QTOF-MS) and high performance liquid chromatography tandem triple quadrupole mass spectrometry (HPLC-QQQ-MS/MS) were used to qualitatively and quantitatively determine the phenolic contents of methanol extracts from different mung beans, respectively. Finally, the antioxidant activities of different methanol extracts were compared. This study will provide theoretical basis for precise development of mung beans based functional food and related products. Materials And Methods Samples Seven different varieties of mung beans (Fig. 1) were purchased from Beijing, Shandong, Heilongjiang, and Hebei provinces in China. The whole mung beans were ground into fine powder size and sieved through 100 mesh sieves and stored in a dry place. Chemical reagents Epicatechin, protocatechuic acid, para-coumaric acid, naringin and vitexin (HPLC grade, percent purity was ≥98%) were obtained from Yuanye Biological Co. (Shanghai, China). Methanol and acetonitrile with HPLC grade were purchased from Merck Co. (Darmstadt, Germany). The Folin-Ciocalteu reagent, DPPH (1,1-diphenyl-2-picrylhydrazyl), TPTZ (2,4,6-tris-2,4,6-tripyridyl-2-triazine), Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) were purchased from Sigma Chemical Co. (St. Louis, MO, USA). FRAP kits were purchased from Beyotime Biotechnology Co. (Shanghai, China). ORAC kits were purchased from Abcam (Shanghai) Trading Co., LTD (Shanghai, China). All other chemicals and solvents were of analytical grade and were obtained from Xilong Scientific Co. (Guangdong, China). Basic composition analysis Moisture was measured gravimetrically using DSH-50A-1 moisture analyzer. Weigh the raw material of mung beans as m 1 , put it into the measuring instrument, heat it at high temperature to constant weight, and weigh it as m 2 . Its moisture content was calculated by ( m 1 - m 2 )/ m 1 × 100%. The content of ash, fat, and dietary fiber (including soluble dietary fiber and insoluble dietary fiber) were measured by AOAC method (AOAC, 2005). The protein content was calculated by using 6.25 as the nitrogen conversion factor based on nitrogen content (Wang et al., 2010). Fatty acid analysis The determination of fatty acids was referred to our previous publication (Kan et al., 2017). 10 mg samples were accurately weighed into a 5 mL centrifuge tube, and 10 μL C21:0 (4.5 mg/mL) internal standard solution, 2 mL n-heptane and 0.1 mL potassium hydroxide methanol solution (2 mol/L) were added, respectively. The mixture was centrifuged at 4500 × g for 5 min. After the supernatant was dried with anhydrous sodium sulfate, 1 mL of the supernatant was taken and placed in a gas-phase bottle for testing. The analysis was performed on Agilent 6890N gas chromatograph equipped with a flame ionization detector (FID) and a split injector. A CP-SIL 88 capillary column (100 m × 0.25 mm × 0.39 mm, 0.20 μm, Varian Inc., USA) was used. Injection volume was 1 μL. The injector and detector temperature were maintained at 250 °C. Split flow ratio was 10:1, and hydrogen was used as carrier gas at the flow rate of 30 mL/min. The heating procedure was as follows: the initial temperature was 60 °C (held for 5 min); increased to 170 °C at 11.5 °C/min (held for 25 min); then ramped to 200 °C at a rate of 5 °C/min (held for 5 min); finally, the temperature was heated to 215 °C at 2 °C/min with holding for 20 min. Amino acids composition Amino acids were analyzed according to reported method (Wang et al., 2015) with slightly modification by using an automatic amino acid analyzer (Hitachi L-8900, Japan). Under nitrogen atmosphere, the samples were hydrolyzed with 6 M HCl at 110 °C for 24 h. Then the hydrolysate was concentrated and redissolved in pure water. Finally, the samples were filtered through a 0.22 μm membrane before injecting into the automatic amino acid analyzer. Total phenolic content measurement Mung bean flour (1.0 g) was extracted with 10 mL of 70% methanol-water (v/v). Ultrasonic extraction was performed at room temperature for 20 min, and then stored at -20 °C for 10 min. Then centrifuged at 4500 r/min for 10 min, and the supernatant was collected. Repeated the above procedures for 3 times, combined the supernatants, and concentrated to 25 mL. Samples were stored at -20 °C before further tests. The total phenol content was determined according to the reported method (Suárez et al., 2010) with some modifications. Briefly, 20 μL gallic acid standards or sample extracts were placed in a 96 well plate and mixed with 20 μL Folin-Ciocalteu reagent. After mixing for 30 s, 60 μL of sodium carbonate (10 g/100 mL) solution was added and reacted for 30 min at room temperature. The absorbance was measured at 764 nm and the content was expressed as milligrams of gallic acid equivalents (GAE) per gram of dry weight (DW) of mung beans (mg GAE/g DW). Qualitative analysis by UPLC-ESI-QTOF-MS An Agilent 1290 infinity series UPLC system was coupled with an orthogonal acceleration quadrupole time-of-flight mass spectrometer (6538 Accurate-Mass QTOF LC/MS system; Agilent Technologies, Germany), and equipped with an orthogonal electro spray ionization (ESI) source. Chromatographic separation was performed on an Agilent Eclipse Plus C18 column (2.1 mm × 50 mm, 1.8 µm). The injection volume was 5.0 µL, the column temperature was 35 °C, and the flow rate was set at 0.2 mL/min. The mobile phase was composed of water (A) and methanol (B) (with 0.1% formic acid). The gradient elution procedure was as follows: 0-5 min, 10%B; 5-12 min, 10-15%B; 12-14 min, 15-20%B; 14-22 min, 20-40%B; 22-37 min, 40-95%B; 37-40 min, 95-95%B; 40-43 min, 95-10%B. ESI negative-ion in SCAN mode was acquired over a range from m/z 50 to 1700 (collision energy: 20 eV; capillary voltage: 4.0 kV; fragmentor voltage: 175 V). Nitrogen was used as the dry gas (flow rate: 10.0 L/min), nebulizing gas (pressure: 40 psi) and the drying gas temperature was 350 °C. All compounds were identified or tentatively identified by comparing with their corresponding standards which were reported in previous literatures or searching the Metlin database. Quantitative analysis by HPLC-ESI-QQQ-MS/MS The analysis was conducted on an Agilent 1260 Infinity HPLC system coupled to a triple quadrupole mass spectrometer (6430 QQQ LC/MS system; Agilent Technologies, Germany) equipped with an ESI source in the negative ion. Mass spectral analysis was performed using the multiple reaction monitoring (MRM) mode. An Agilent Eclipse XDB-C18 column (4.6 mm × 250 mm, 5 μm) was employed at 35 °C. The mobile phase was composed of water (with 0.1% formic acid) (A) and acetonitrile (B), and the flow rate was set at 0.3 mL/min. The method of gradient elution was set as follows: 0-3min, 10-20%B; 3-9 min, 20-45%B; 9-12 min, 45-80%B; 12-17 min, 80-100%B; 17-20 min, 100%B; 20-23 min, 100-10%B. Other parameters were as follows: collision energy, 20 eV; capillary voltage, 4.0 kV; fragmentor voltage, 175 V; gas temperature (N 2 ), 350 °C; gas flow (N 2 ), 10 L/min. Antioxidant activity DPPH radical scavenging activity DPPH assay was measured according to the method by Zhou et al. with some modifications (Zhou et al., 2020). The Trolox standard solutions (12.5-500 µM) in 70% methanol (v/v) and 150 µM of DPPH methanolic solvent were prepared before the experiments. 175 µL of DPPH were mixed with 25 µL of standards or sample extracts in a 96 well plate and allowed to react for 30 min at 30 °C in darkness, and then measured the absorbance value at 517 nm. The results were calculated as mM of Trolox (TE) per gram of dry weight of mung beans (DW) (mM TE/g DW). Ferric reducing antioxidant power (FRAP Assay) FRAP assay followed the method described by Liu et al. with slight modifications (Liu et al., 2020). 5 µL of FeSO 4 standard solutions (0.05-0.8 µM) or samples were reacted with 180 µL of FRAP reagent (300 mM acetate buffer: 20 mM FeCl 3 : 10 mM TPTZ=10:1:1; v/v/v) in a 96 well plate. The mixture was incubated at 30 °C in the dark for 3-5 min before measuring the absorbance at 517 nm against a blank. Results were expressed as mM of Fe (II) equivalent per gram of dry weight (mM Fe (II)/g DW). Oxygen radical absorbance capacity (ORAC Assay) ORAC assay was followed according to the kit instructions. 150 µL of fluorescein was mixed with 25 µL of the antioxidant standard solutions or sample solutions in a 96 well plate, and then incubated at 37 °C for 30 min. Then 25 µL of radical generator was injected and mixed well. Under the condition of 37 ºC and Ex/Em=480/520 nm, fluorescence readings were measured every 1 to 5 min for 120 min. Trolox was used as the antioxidant standard. Results were expressed as mM of Trolox (TE) per gram of dry weight of mung beans (DW) (mM TE/g DW). Statistical analysis Results were expressed as mean ± standard deviation (SD). The IBM Statistical Package for the Social Sciences (SPSS) statistical software 19.0 (IBM, New York, NY, USA) was used to do the statistical analysis. One-way analysis of variance (ANOVA) followed by Duncan’s multiple range tests to determine statistically different values on the level of significance at P < 0.05. Results And Discussion Basic composition analysis The moisture, ash, fat and protein content of different varieties of mung beans were shown in Table 1. There were certain differences in the nutrient content of different varieties of mung beans. The moisture content was between 10.9-11.8% and the ash content was 3.5-4.2%. Mung beans had the lowest fat content, which was between 0.8-1.0%. Among them, YMB, TMMB, ZMMB, and BGBMB possessed 1.0% fat content. The protein content of different varieties of mung beans was between 22.3-25.0%, which was higher than that of grains (millet: 8.8%, rye: 13.3%, sorghum: 12.2%) (Zhou et al., 2020). Besides, the protein content of YMB was the highest (25.0%) among the seven kinds of mung beans. The contents of SDF, IDF and total dietary fiber (TDF) in all mung beans were between 0.4-2.7%, 9.1-12.3% and 10.4-14.7%, respectively. And these types of mung bean dietary fiber were mainly insoluble dietary fiber. TMMB had the highest total dietary fiber content (14.7%), including 2.6% SDF and 12.1% IDF. JMMB had the lowest total dietary fiber content (10.4%). The total dietary fiber contents of the BGBMB, LMMB, ZMMB, LBMB, and YMB in this study were 11.6%, 11.5%, 11.5%, 13.6%, and 14.5%, respectively. Dietary fiber could not only reduce blood cholesterol and glucose content, but also prevent some cardiovascular diseases. Therefore, proper intake of mung bean food would bring many benefits to human health. Table 1 Basic composition and dietary fiber of seven mung beans cultivars # Cultivars Moisture Ash Fat Protein IDF SDF TDF YMB 10.9±0.2 c 3.8±0.2 bc 1.0±0.0 ab 25.0±0.3 c 11.8±0.1 a 2.7±0.3 a 14.5±0.3 a BGBMB 11.5±0.1 ab 4.2±0.0 a 1.0±0.0 a 24.4±0.0 c 10.3±0.2 bc 1.3±0.4 b 11.6±0.3 b LBMB 11.5±0.1 ab 3.7±0.2 bc 0.9±0.0 bc 23.5±0.4 b 12.3±0.4 a 1.3±0.7 b 13.6±0.7 a TMMB 11.8±0.1 ab 3.5±0.3 c 1.0±0.0 ab 23.6±0.2 b 12.1±0.4 a 2.6±0.2 a 14.7±0.4 a ZMMB 11.3±0.2 c 3.7±0.2 bc 1.0±0.0 a 23.3±0.1 c 11.1±0.9 ab 0.4±0.3 c 11.5±1.1 b JMMB 11.1±0.1 c 4.2±0.0 a 0.8±0.0 c 22.5±0.1 a 9.1±0.3 c 1.3±0.2 b 10.4±0.2 b LMMB 11.1±0.1 bc 4.0±0.3 ab 0.8±0.0 c 22.3±1.0 a 9.9±1.3 bc 1.7±0.2 b 11.5±1.5 b # Values are expressed as g/100 g dry weight of beans. Values are mean ± SD, n=3. Values followed by the different lower-case letters (a, b, c, d…) in the same column are significantly different (p < 0.05). Abbreviation: SDF=Soluble dietary fiber, IDF=Insoluble dietary fiber, TDF=Total dietary fiber. TDF was calculated by the sum of SDF and IDF. Amino acid composition The types and contents of amino acids were shown in Fig. S1. Different varieties of mung beans mainly included 7 essential amino acids and 10 non-essential amino acids. Mung beans were very rich in essential amino acids (EAA), and the ratio of EAA to total amino acids (TAA) was consistent with the recommendation of the World Health Organization (EAA: TAA=0.38). The TAA content of mung beans was between 21.06-23.66 g/100 g. TMMB had the highest TAA content (23.64 g/100 g), and the lowest was JMMB (21.06 g/100 g). Further analysis showed that the most content of EAA in different varieties of mung beans was leucine (2.08-2.37 g/100 g), and the least content was methionine (0.19-0.24 g/100 g); the highest content of non-essential amino acids was glutamic acid (3.86-4.36 g/100 g), and the least content was tyrosine (0.04-0.05 g/100 g). Fatty acid composition The fatty acid composition was shown in Table S1. The saturated fatty acids (SFA) were accounting from 10.3 to 17.1%, and the stearic acid with the most SFA content was (C18:0), accounting for 6.2-10.8%. The monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) of mung beans ranged from 26.2 to 30.4%, 51.8% to 56.2%, respectively. According to the data in Table S1, linoleic acid (C18: 2n6c) was the most important unsaturated fatty acid in mung beans, accounting for 34-39%. The content of linoleic acid was the lowest compared to the other six kinds, containing 34.7%. It could be seen from Table S1 that ZMMB contained the most types of fatty acids, and the behenic acid (C21:0) it contained was a fatty acid that other varieties of mung beans did not have. Therefore, the essential fatty acids contained in mung beans had little effect on the human body and it was difficult for mung beans to meet human needs. As a result, the research value and contribution of mung bean fatty acids would be relatively low. Total phenol content analysis Phenolic substances were the main biologically active substances in mung beans (Hou et al., 2019; Van Hung et al., 2020). In this study, the contents of total phenol of different varieties of mung beans were studied. As shown in Fig. 2, the total phenol content of different mung beans was different, which was between 1.9-2.6 mg/g. LMMB (1.9 mg/g) had the lowest total phenol content, while the BGBMB (2.6 mg/g) was the highest, followed by LBMB (2.3 mg/g). Mung beans contained higher total phenol than other varieties. For any given leguminous plant, varieties with more coloration tend to have higher levels of phenolic compounds (such as anthocyanins) than those with less coloration (Chien et al., 2011). Compared with Fig. 1, it could be seen that the darker the color of mung bean, the higher its polyphenol content, among which BGBMB has the darkest color and the highest polyphenol content. Qualitative analysis by UPLC-QTOF-MS To explore the types of phenolic compounds qualitatively, the UPLC-QTOF-MS analysis was further adopted to analysis the methanol extracts of different varieties of mung beans. The sample solution was analyzed and the TIC graph of the mixed sample in the full scan negative ion mode was obtained, as shown in Fig. S2. According to the data of retention time, molecular ion peak and fragment ion peak, 85 compounds were identified from methanol extracts of different varieties of mung beans, and 22 phenolic substances were selected for further analysis (Table 2), which contained the following components. Table 2 Characterization of phytochemical compositions in mung beans by UPLC-QTOF-MS No. t R (min) Formula [M-1] – (m/z) Major fragment ion (m/z) Identification Measured Calculated Organic acid 1 1.222 C 4 H 8 O 5 135.0302 135.0299 Theronic-acid * Phenolic acids and their derivatives 2 2.511 C 14 H 18 O 9 329.0812 329.0878 4-Hydroxyphenylglycolic a 3 1.943 C 7 H 6 O 4 153.0144 153.0193 109.0266 Protocatechuic acid a 4 5.702 C 10 H 10 O 4 193.0466 193.05 Ferulic acid a 5 7.148 C 10 H 10 O 3 177.0506 177.054 147.0349, 131.0457 4-Methoxycinnamic acid a 6 8.376 C 9 H 8 O 3 163.0354 163.0399 119.0464 p-Counaric acid a Flavonoid Isoflavones and their derivatives 7 10.998 C 21 H 20 O 9 415.0724 415.1035 252.0425 Glycitin * 8 5.889 C 22 H 22 O 10 445.126 445.114 Prunetrin a 9 17.746 C 15 H 10 O 5 269.0979 269.044 Apigenin * 10 1.476 C 16 H 12 O 5 283.0622 283.0612 253.0214, 191.0527 Glycitein a 11 2.130 C 20 H 20 O 4 323.127 323.129 119.0293 Glabridin a 12 17.822 C 21 H 22 O 11 449.1138 449.11 269.0575 Astilbin * 13 5.540 C 21 H 24 O 11 451.1171 451.12 271.0543, 151.0350 Catechin-O-hexoside a 14 15.638 C 21 H 22 O 12 465.0965 465.1 339.0648, 285.0343 Taxifolin-O-Hexoside a 15 19.035 C 21 H 20 O 11 447.0854 447.09 357.0506, 327.0447 Quercetin a 16 20.893 C 27 H 30 O 11 577.1471 577.16 431.086 Vitexin-O-rhamnoside a 17 5.227 C 15 H 16 O 9 339.0644 339.07 177.0143 Cichoriin a 18 17.86 C 27 H 30 O 15 593.1425 593.15 413.3091, 285.048 Kaempferol-O-rutinoside a 19 21.640 C 27 H 30 O 16 609.1412 609.1461 301.0236 Rutin * Flavanones and their derivatives 20 5.123 C 15 H 12 O 5 271.0547 271.0612 107.0095 Naringenin a Flavonoids and their derivatives 21 5.299 C 15 H 14 O 6 289.0642 289.0718 245.0771, 205.0441 Epigallocatechin a 22 25.584 C 21 H 20 O 10 431.0912 431.097 341.0589, 311.0483 Vitexin * a Comparison of references * Refer to Metlin database Phenolic acid compounds: the molecular ion peak of compound 3 (t R =1.943 min) was m/z=153.0144, resulting in fragment ion m/z=109.0266, with a difference of 44 Da, corresponding to the neutral CO 2 fragment dropped by a carboxylic acid group. Compound 3 was identified as protocatechuic acid. The molecular ion peak of compound 5 (t R =7.148 min) was m/z=177.0503, resulting in fragment ions m/z=147.0349 [M-H-CH 2 O] - and 131.0457 [M-H-CH 2 O 2 ] - , which were identified as 4-methoxycinnamic acid. Isoflavones: the molecular ion peak of compound 7 (t R =10.998 min) was m/z=415.0712, resulting in fragment ion m/z=252.0425, which was identified as daidzein. The molecular ion peak of compound 10 (t R =1.476 min) was m/z=283.0614, resulting in fragment ions m/z=253.0214 and 191.0527, which were identified as daidzein. The molecular ion peak of compound 11 (t R =2.13 min) was m/z=323.1270, resulting in fragment ion m/z=119.0293, which was identified as photoglycyrrhizin. The molecular ion peak of compound 12 (t R =17.822 min) was m/z=449.1138, resulting in fragment ion m/z=269.0575, which was identified as astilbin. The molecular ion peak of compound 13 (t R =5.54 min) was m/z=451.1125, resulting in fragment ions m/z=271.0543 and 151.0350, which were identified as catechin o-hexoside. The molecular ion peak of compound 14 (t R =15.638 min) was m/z=465.0962, resulting in fragment ions m/z=339.0648 and 285.0343, which were identified as paclitaxel o-hexoside. The molecular ion peak of compound 15 (t R =19.035 min) was m/z=447.0854, resulting in fragment ions m/z 357.0506 and 285.0343, which were identified as quercetin. The molecular ion peak of compound 16 (t R =2.893 min) was m/z=577.1475, resulting in fragment ion m/z=431.086, with a difference of 146 Da, corresponding to a rhamnoside fragment, so it was identified as vitexin-o-rhamnoside. The molecular ion peak of compound 17 (t R =5.227 min) was m/z=339.0646, resulting in fragment ion m/z=177.0143. The molecular ion peak of compound 18 (t R =17.86 min) was m/z=593.142, resulting in fragment ions m/z=431.3091 and 285.0480. The former was 162 Da different from the molecular ion peak, corresponding to a hexoside, and the latter was a kaempferol fragment [kaempferol-H] - . Therefore, it was identified as kaempferol-o-rutoside. The molecular ion peak of compound 19 (t R =21.64 min) was m/z=609.1406, and the fragment ion was m/z=301.0236, corresponding to a quercetin fragment, which was identified as rutin. Flavanone compounds: the molecular ion peak of compound 20 (t R =5.123 min) was m/z=271.0547, resulting in fragment ion m/z=107.0095, which was identified as naringin. Flavonoids: the molecular ion peak of compound 21 (t R =5.299 min) was m/z=289.0652, and the fragment ion was m/z=245.0771 [M-H-CO 2 ] - , which was identified as epicatechin. The molecular ion peak of compound 22 (t R =25.584 min) was m/z=431.0889, and the fragment ions were m/z=341.0589 [M-H-C 3 H 6 O] - and 311.0483 [M-H-C 4 H 8 O 4 ] - , which were characteristic fragments of hexoside and identified as vitexin. Other compounds could be inferred from their molecular ion peaks that compound 1 (t R =1.222 min, m/z=135.0273), compound 2 (t R =2.511 min, m/z=329.0878), compound 4 (t R =5.702 min, m/z=193.0458), compound 8 (t R =5.889 min, m/z=445.1276), compound 9 (t R =17.746 min, m/z=269.0979) were threonic acid, 4-hydroxyphenylethanol, ferulic acid plum isoflavone glycosides, apigenin. On the whole, the phenolic substances in different mung beans were composed of 1 organic acid (i.e. threonic acid), 5 phenolic acids (i.e. 4-hydroxyphenylethanol, protocatechuic acid, ferulic acid, p-coumaric acid and 4-methoxycinnamic acid), 13 isoflavones (i.e. daidzein, plum isoflavone glycoside, apigenin, daidzein, glycyrrhizin, astilbin, catechin-o-hexoside, paclitaxel-o-hexoside, quercetin, vitexin-o-rhamnoside, chicory glycoside, kaempferol-o-rutoside and rutin), 2 flavonoids, 1 flavanone and their derivatives. Flavanone was naringin and flavonoids included catechins and vitexin. In addition, there were some differences in phenols in different varieties of mung beans (Table 2). Only YMB and JMMB contained organic acid. Among the five phenolic acids, only protocatechuic acid existed in all mung bean varieties. Among the 13 isoflavones determined, daidzein, glycyrrhizin, astilbin, catechin-o-hexoside, paclitaxel-o-hexoside and quercetin were common to different varieties of mung beans. In isoflavones, some phenols only existed in a few mung bean varieties. Apigenin only existed in LBMB; TMMB was the variety with the least isoflavones in the studied mung bean varieties. Most mung bean varieties contained rutin and other substances, but not detected in BGBMB. In addition, BGBMB contained no kaempferol o-rutoside. Kaempferol o-rutoside was only detected in YMB, and its vitexin o-rhamnoside was not found in other varieties of mung beans. The identified flavanone compounds naringin and flavonoids catechin and vitexin could be detected in different mung bean varieties. Quantitative analysis of phenolic compounds by HPLC-QQQ-MS/MS Five phenolic compounds, protocatechuic acid, epicatechin, naringin, p-coumaric acid and vitexin were quantitatively analyzed by HPLC-QQQ-MS/MS combined with external standard method. Standard working solutions of polyphenol standard series with concentrations of 1000, 500, 250, 100, 50, 25 and 12.5 ng/mL were prepared, respectively. To establish the standard working curve, and the linear equation and its correlation coefficients were obtained. The LOD and LOQ of the method were calculated according to the S/N=3 and S/N=10. The results were shown in Table S2. It could be found that the correlation coefficient ( R 2 ) of each component in the linear range was greater than 0.98, the linear relationship was good, and the LOD of five compounds was 0.24-1.10 ng/g and the LOQ was 0.81-3.66 ng/g. There were significant differences in the content of phenolic substances in different varieties of mung beans (Table 3), among which p-coumaric acid was the most significant. The content of naringin in different varieties of mung beans was the lowest, ranging from 1.1 to 9.4 ng/g. Vitexin was the main flavonoid in mung beans (Luo et al., 2016), and its content was much higher than that of other substances. Table 3 Contents of 5 polyphenols in different varieties of mung beans # Cultivars Protocatechuic acid (ng/g) Naringin (ng/g) Epicatechin (ng/g) p-Coumaric acid (ng/g) Vitexin (μg/g) YMB 154.4±0.6 a 9.4±1.6 a 48.6±9.1 a 244.1±4.0 a 20.5±2.9 b BGBMB 116.9±4.0 b 8.4±1.4 a 13.2±0.8 cd 237.0±8.9 a 22.4±1.1 b LBMB 157.6±7.3 a 2.2±0.4 c 20.7±0.8 bc 218.6±7.8 b 27.9±2.6 a TMMB 100.8±2.0 c 6.0±2.6 b 30.9±5.3 b 85.6±5.6 e 22.8±2.5 b ZMMB 83.2±1.8 d 1.1±0.1 c 2.3±0.0 de 58.3±0.7 f 22.4±0.1 b JMMB 48.5±0.3 e 2.3±0.7 c 2.2±5.3 e 143.7±2.4 c 17.1±2.2 c LMMB 56.9±1.8 e 1.4±0.3 c 8.7±3.4 de 127.8±0.6 d 21.6±2.8 b # Values are expressed as mg/g dry weight of beans. Values are mean ± SD, n=3. Values followed by the different lower-case letters (a, b, c, d…) in the same column are significantly different (p < 0.05). The content of vitexin in different varieties of mung beans was 17.1-27.9 μg/g, in which the content of LBMB was the highest and that of JMMB was the lowest. The content of protocatechuic acid in mung beans was 48.5-157.6 ng/g, of which the content of LBMB was the highest (157.6 ng/g), and that of JMMB was the lowest (48.5 ng/g). The catechin content was between 2.2-48.6 ng/g. The content of p-coumaric acid was lower than vitexin, which was between 58.3-244.1 ng/g. Among them, the highest content was YMB (244.1 ng/g), and the lowest content was ZMMB (58.3 ng/g). Among different varieties of mung beans, the contents of protocatechuic acid, catechin and vitexin in JMMB were the lowest, which may lead to its weaker functional activity than other varieties of mung beans. The content of vitexin in LBMB was the highest, which can be used as the source of vitexin. These iconic phenols and their differences can be used as important markers for future identification of different varieties. Antioxidant function analysis The antioxidant activity of methanol extracts of different varieties of mung beans in vitro was investigated, and three antioxidant indexes of DPPH, FRAP and ORAC were determined. It can be seen from Table 4 that the range of DPPH value was 8.1-13.6 mM TE/g, among which the DPPH value of BGBMB was the highest, and it can be seen from Table 4 that there were significant differences in DPPH values for different varieties of mung beans. The value of FRAP was between 3.1-18.0 mM FE/g, and there was a significant difference between them. Among them, the lowest was ZMMB, which was 3.1 mM FE/g. At the same time, the DPPH value of ZMMB was also lower than that of other mung beans, which also proved that the phenol content of ZMMB measured before was the lowest among the seven mung beans. The range of ORAC value was 34.7-108.7 mM TE/g. TMMB had the strongest ORAC ability and YMB had the weakest ORAC ability. It could be seen from the data in Table 4 that there were significant differences in the antioxidant function of different varieties of mung beans. We could choose different mung beans for corresponding research and application according to the actual needs. Table 4 Antioxidant abilities of different varieties of mung beans # Cultivars DPPH (mM TE/g) FRAP (mM FE/g) ORAC (mM TE/g) YMB 11.2±1.0 bc 7.9±0.5 c 34.7±2.1 c BGBMB 13.6±0.7 a 18.0±1.2 a 41.2±1.5 c LBMB 9.1±0.5 cd 11.5±0.6 b 67.0±3.4 b TMMB 10.9±1.5 bc 5.3±0.5 d 108.7±0.2 a ZMMB 8.1±0.6 d 3.1±0.4 e 36.2±2.4 c JMMB 9.7±1.0 cd 3.2±0.1 e 99.5±5.3 a LMMB 12.5±0.6 ab 5.6±0.2 d 56.7±3.0 b # Values are expressed as mg/g dry weight of beans. Values are mean ± SD, n=3. Values followed by the different lower-case letters (a, b, c, d…) in the same column are significantly different (p < 0.05). Conclusion In this work, the nutritional components, phenolic substances and antioxidant properties in methanol extracts of seven kinds of mung beans were investigated and compared. There were some differences in the nutrient contents among mung beans, but the difference was not obvious. Among them, the content of dietary fiber varied greatly among different varieties, which was 10.4-14.7%. In addition, 22 kinds of methanol extracts were selected from the compounds detected in different varieties of mung beans, of which 18 kinds of flavonoid compounds. The contents of p-coumaric acid and vitexin were the highest. The above research results provide a reference for the follow-up precise nutrition and the high value application of its mung bean-based products. Declarations Acknowledgement The authors would like to thank their colleagues for their valuable technical assistance. Author contribution Jiaying Zhao: Investigation, Formal analysis, Writing-original draft, Visualization. Xin Wu: Investigation, Formal analysis, Writing-original draft, Visualization. Xiaoxiao Song: Investigation, Data analysis. Haifeng Lin: Investigation. Junyi Yin: Conceptualization and Writing- review & editing. Shaoping Nie: Supervision, Funding acquisition, Writing-review & editing. Mingyong Xie：Supervision, Funding acquisition. All authors have read and agreed to the published version of the manuscript. Funding This work was supported by the National Key R&D Program of China (2018YFE0108300). Data Availability The datasets generated and analyzed during the current study are available from the corresponding author on reasonable request. Competing interests The authors declare no competing interests. Ethics Approval This article does not contain any studies with humans or animals. Consent to Participate All authors have given their full consent to participate. Consent for Publication All authors have given their full consent for publication. Conflict of Interest Jiaying Zhao declares that she has no conflict of interest. Xin Wu declares that he has no conflict of interest. Xiaoxiao Song declares that she has no conflict of interest. Haifeng Lin declares that he has no conflict of interest. Junyi Yin declares that he has no conflict of interest. Shaoping Nie declares that he has no conflict of interest. Mingyong Xie declares that he has no conflict of interest. References Ahmad P, Ahanger MA, Alam P, Alyemeni MN, Wijaya L, Ali S, Ashraf M (2018) Silicon (Si) supplementation alleviates NaCl toxicity in mung bean [ Vigna radiata (L.) Wilczek] through the modifications of physio-biochemical attributes and key antioxidant enzymes. J Plant Growth Regul 38 (1):70-82. https://doi.org/10.1007/s00344-018-9810-2. AOAC (2005) Official Methods of Analysis, eighteenthed . 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Yu W, Zhang GF, Wang WH, Jiang CX, Cao LK (2020) Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts. BMC Chemistry 14 (1):46. https://doi.org/10.1186/s13065-020-00700-7. Zhou WT, Zhao Y, Yan YM, Mi J, Lu L, Luo Q, Li XY, Zeng XX, Cao YL (2020) Antioxidant and immunomodulatory activities in vitro of polysaccharides from bee collected pollen of Chinese wolfberry. Int J Biol Macromol 163:190-199. https://doi.org/10.1016/j.ijbiomac.2020.06.244. Additional Declarations No competing interests reported. Supplementary Files Supportinginformation.docx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-2602731","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":177920561,"identity":"750ddb4b-9dfc-402b-b673-495cae68d455","order_by":0,"name":"Jiaying Zhao","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Jiaying","middleName":"","lastName":"Zhao","suffix":""},{"id":177920562,"identity":"2b127ac9-331f-43f8-a2e5-309dccebc3dc","order_by":1,"name":"Xin Wu","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Xin","middleName":"","lastName":"Wu","suffix":""},{"id":177920563,"identity":"32838947-061b-46d7-aff1-5aab140a883b","order_by":2,"name":"Xiaoxiao Song","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Xiaoxiao","middleName":"","lastName":"Song","suffix":""},{"id":177920564,"identity":"02765d8d-a7b5-4f54-942f-986a20b8b6c7","order_by":3,"name":"Haifeng Lin","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Haifeng","middleName":"","lastName":"Lin","suffix":""},{"id":177920565,"identity":"97ca3939-1536-4f2d-8b5b-2d0de4e33751","order_by":4,"name":"Junyi Yin","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAtUlEQVRIiWNgGAWjYDACZgYGA4YKCFuCBC1nSNICAoxtpGgxOM57oJh33h15gwPMB2/zMNjlEdZymC/BmHfbM8MNB9iSrXkYkouJ0MJjANRyOMHgAI+ZNA/DgcQG4rTMAWnh/0aKlgawLWzEaZEEajGcc+yw4czDbMaWcwySCWvhO3/GzOBNzWF5vuPND2+8qbAjrEXhAAObEQ+IxQx2JyH1QCDfwMD88AcRCkfBKBgFo2AEAwBKCjhHsQzoSQAAAABJRU5ErkJggg==","orcid":"","institution":"Nanchang University","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"Junyi","middleName":"","lastName":"Yin","suffix":""},{"id":177920566,"identity":"f42088c1-066a-43b7-b9e8-2d8545147a74","order_by":5,"name":"Shaoping Nie","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Shaoping","middleName":"","lastName":"Nie","suffix":""},{"id":177920567,"identity":"6ceff76e-5ac1-4f35-a2f4-4ed267257496","order_by":6,"name":"Mingyong Xie","email":"","orcid":"","institution":"Nanchang University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Mingyong","middleName":"","lastName":"Xie","suffix":""}],"badges":[],"createdAt":"2023-02-18 17:14:24","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-2602731/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-2602731/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":33357224,"identity":"6d63801f-2bf5-48b1-9554-ed4c929582cd","added_by":"auto","created_at":"2023-02-23 16:18:23","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":1155899,"visible":true,"origin":"","legend":"\u003cp\u003eRepresentative photographs displaying differences in appearance of seven mung bean cultivars\u003c/p\u003e\n\u003cp\u003eAbbreviation: YMB=Yellow mung bean, TMMB=Taonan ming mung bean, ZMMB=Zhangjiakou ming mung bean, JMMB=Jinan mao mung bean, LBMB=Lvbao black mung bean, BGBMB=Black gem black mung bean, LMMB=Linyi mao mung bean.\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-2602731/v1/d020eecd3c2c3737baa188a7.png"},{"id":33356002,"identity":"bbf4a67a-d46d-4d1e-876f-4a84fa77e8fe","added_by":"auto","created_at":"2023-02-23 16:10:23","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":44115,"visible":true,"origin":"","legend":"\u003cp\u003eContents of total phenol of seven mung beans\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e\n\u003cp\u003e\u003csup\u003e# \u003c/sup\u003eValues are expressed as mg/g dry weight of beans. Values are mean ± SD, n=3. Values followed by the different lower-case letters (a, b, c, d…) in the same column are significantly different (p \u0026lt; 0.05).\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-2602731/v1/43a2aa517fb5426f87ae65c0.png"},{"id":33713043,"identity":"956232cc-753d-4702-9215-6ca911fb7749","added_by":"auto","created_at":"2023-03-02 23:29:30","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1717007,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-2602731/v1/b4b7c8d7-1195-42a6-ba7d-f343110d55e3.pdf"},{"id":33356004,"identity":"db45cc00-227c-4c0f-a131-bd4187370b80","added_by":"auto","created_at":"2023-02-23 16:10:23","extension":"docx","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":183734,"visible":true,"origin":"","legend":"","description":"","filename":"Supportinginformation.docx","url":"https://assets-eu.researchsquare.com/files/rs-2602731/v1/8747bfd20b6e5743868a8722.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Nutrients, extractable bound phenolic compositions and their antioxidant properties in different varieties of mung beans","fulltext":[{"header":"Introduction","content":"\u003cp\u003eMung beans (\u003cem\u003eVigna radiata\u003c/em\u003e L.), a kind of excellent green seeds, belong to leguminous plant, and have been widely cultivated as a common traditional food around the world for more than 3,500 years (Moghadam et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Jiang et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). In addition to their physiological activities such as anti-oxidation and alleviating summer heatstroke, mung beans have a balanced nutritional composition, including proteins, starches and polyphenols (Ahmad et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Yu et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). In particular, mung bean protein accounts for 25\u0026ndash;28% of dry weight (Xie et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), and the protein isolate is often used as an ideal foaming agent, emulsifier and so on (El-Adawy, \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2000\u003c/span\u003e), which suggests it could be a main source of protein. Mung beans are not only good sources of staple food, but also can be used as good raw materials in food processing to improve its added value, which need further development and application. It's worth noting that mung beans are of various kinds, and the control of their quality is directly related to human health (Qian et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eMung beans are rich in phenolic compounds, and the types and contents of polyphenols are closely related to their biological functions, which contain detoxifying, cholesterol-lowering, anti-tumor and anti-inflammatory activities (Du et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Polyphenols are the secondary metabolites of plants, which are abundant in fruits, vegetables, cereals, and especially in food legumes (Mithul Aravind et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Ma and Chen, \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Phenolic compounds could be classified into phenolic acids, flavonoids, tannins, and stilbenes subgroups based on the number of phenolic hydroxyl groups and the structural elements to which the benzene ring is attached (Singh et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; Wu et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). A growing number of studies have proved that polyphenol intake plays a crucial role in health, possibly by regulating metabolism, body weight and chronic diseases to scavenge free radicals (Cory et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Silva and Pogacnik, \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) and slow down the damage of reactive oxidative radicals to the human body (Dong et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Losada-Barreiro and Bravo-Diaz, \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Among them, flavonoids are the main members of phenolic compounds, which were being tried to reduce the incidence of chronic diseases (Guo et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), and their ability to combine with metal ions has the important function of their antioxidant activities (Hayat et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). Vitexin and isovitexin are the main phenolic compounds and the main \u003cem\u003eC\u003c/em\u003e-glycosylated forms of flavonoids in mung bean seeds, which had the myocardial protection (Bai et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Similarly, mung beans, which contained 16 phenolic compounds identified in the soluble fractions, from Sri Lanka have been shown to be a major source of dietary antioxidant polyphenols, with a high level of bound polyphenols and potential health benefits such as preventing colon cancer. Its total phenol content is equivalent to that of other edible beans (e.g. chickpeas, string beans, etc.) (Yang et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Thus, it is important to clarify the differences in phenolic substances between different varieties, to achieve more precise applications in the field of functional food and nutrition. However, there are few reports on the comparation of qualitative and quantitative analysis of phenolic substances in different varieties of mung beans.\u003c/p\u003e \u003cp\u003eIn this study, we selected seven representative beans from Beijing, Shandong, Heilongjiang and Hebei provinces in China to compare the nutritional components. Then, the ultra performance liquid chromatography tandem high resolution mass spectrometry (UPLC-QTOF-MS) and high performance liquid chromatography tandem triple quadrupole mass spectrometry (HPLC-QQQ-MS/MS) were used to qualitatively and quantitatively determine the phenolic contents of methanol extracts from different mung beans, respectively. Finally, the antioxidant activities of different methanol extracts were compared. This study will provide theoretical basis for precise development of mung beans based functional food and related products.\u003c/p\u003e"},{"header":"Materials And Methods","content":"\u003cp\u003e\u003cstrong\u003eSamples\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSeven different varieties of mung beans (Fig. 1) were purchased from Beijing, Shandong, Heilongjiang, and Hebei provinces in China. The whole mung beans were ground into fine powder size and sieved through 100 mesh sieves and stored in a dry place.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eChemical reagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEpicatechin, protocatechuic acid, para-coumaric acid, naringin and vitexin (HPLC grade, percent purity was \u0026ge;98%) were obtained from Yuanye Biological Co. (Shanghai, China). Methanol and acetonitrile with HPLC grade were purchased from Merck Co. (Darmstadt, Germany). The Folin-Ciocalteu reagent, DPPH (1,1-diphenyl-2-picrylhydrazyl), TPTZ (2,4,6-tris-2,4,6-tripyridyl-2-triazine), Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) were purchased from Sigma Chemical Co. (St. Louis, MO, USA). FRAP kits were purchased from Beyotime Biotechnology Co. (Shanghai, China). ORAC kits were purchased from Abcam (Shanghai) Trading Co., LTD (Shanghai, China). All other chemicals and solvents were of analytical grade and were obtained from Xilong Scientific Co. (Guangdong, China).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasic composition analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMoisture was measured gravimetrically using DSH-50A-1 moisture analyzer. Weigh the raw material of mung beans as \u003cem\u003em\u003c/em\u003e\u003csub\u003e1\u003c/sub\u003e, put it into the measuring instrument, heat it at high temperature to constant weight, and weigh it as \u003cem\u003em\u003c/em\u003e\u003csub\u003e2\u003c/sub\u003e. Its moisture content was calculated by (\u003cem\u003em\u003c/em\u003e\u003csub\u003e1\u003c/sub\u003e-\u003cem\u003em\u003c/em\u003e\u003csub\u003e2\u003c/sub\u003e)/\u003cem\u003em\u003c/em\u003e\u003csub\u003e1\u003c/sub\u003e \u0026times; 100%.\u003c/p\u003e\n\u003cp\u003eThe content of ash, fat, and dietary fiber (including soluble dietary fiber and insoluble dietary fiber) were measured by AOAC method (AOAC, 2005). The protein content was calculated by using 6.25 as the nitrogen conversion factor based on nitrogen content (Wang et al., 2010).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFatty acid analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe determination of fatty acids was referred to our previous publication (Kan et al., 2017). 10 mg samples were accurately weighed into a 5 mL centrifuge tube, and 10 \u0026mu;L C21:0 (4.5 mg/mL) internal standard solution, 2 mL n-heptane and 0.1 mL potassium hydroxide methanol solution (2 mol/L) were added, respectively. The mixture was centrifuged at 4500 \u0026times; \u003cem\u003eg\u003c/em\u003e for 5 min. After the supernatant was dried with anhydrous sodium sulfate, 1 mL of the supernatant was taken and placed in a gas-phase bottle for testing.\u003c/p\u003e\n\u003cp\u003eThe analysis was performed on Agilent 6890N gas chromatograph equipped with a flame ionization detector (FID) and a split injector. A CP-SIL 88 capillary column (100 m \u0026times; 0.25 mm \u0026times; 0.39 mm, 0.20 \u0026mu;m, Varian Inc., USA) was used. Injection volume was 1 \u0026mu;L. The injector and detector temperature were maintained at 250 \u0026deg;C. Split flow ratio was 10:1, and hydrogen was used as carrier gas at the flow rate of 30 mL/min. The heating procedure was as follows: the initial temperature was 60 \u0026deg;C (held for 5 min); increased to 170 \u0026deg;C at 11.5 \u0026deg;C/min (held for 25 min); then ramped to 200 \u0026deg;C at a rate of 5 \u0026deg;C/min (held for 5 min); finally, the temperature was heated to 215 \u0026deg;C at 2 \u0026deg;C/min with holding for 20 min.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmino acids composition\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAmino acids were analyzed according to reported method (Wang et al., 2015) with slightly modification by using an automatic amino acid analyzer (Hitachi L-8900, Japan). Under nitrogen atmosphere, the samples were hydrolyzed with 6 M HCl at 110 \u0026deg;C for 24 h. Then the hydrolysate was concentrated and redissolved in pure water. Finally, the samples were filtered through a 0.22 \u0026mu;m membrane before injecting into the automatic amino acid analyzer.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal phenolic content measurement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMung bean flour (1.0 g) was extracted with 10 mL of 70% methanol-water (v/v). Ultrasonic extraction was performed at room temperature for 20 min, and then stored at -20 \u0026deg;C for 10 min. Then centrifuged at 4500 r/min for 10 min, and the supernatant was collected. Repeated the above procedures for 3 times, combined the supernatants, and concentrated to 25 mL. Samples were stored at -20 \u0026deg;C before further tests.\u003c/p\u003e\n\u003cp\u003eThe total phenol content was determined according to the reported method (Su\u0026aacute;rez et al., 2010)\u003csup\u003e \u003c/sup\u003ewith some modifications. Briefly, 20 \u0026mu;L gallic acid standards or sample extracts were placed in a 96 well plate and mixed with 20 \u0026mu;L Folin-Ciocalteu reagent. After mixing for 30 s, 60 \u0026mu;L of sodium carbonate (10 g/100 mL) solution was added and reacted for 30 min at room temperature. The absorbance was measured at 764 nm and the content was expressed as milligrams of gallic acid equivalents (GAE) per gram of dry weight (DW) of mung beans (mg GAE/g DW).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eQualitative analysis by UPLC-ESI-QTOF-MS\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAn Agilent 1290 infinity series UPLC system was coupled with an orthogonal acceleration quadrupole time-of-flight mass spectrometer (6538 Accurate-Mass QTOF LC/MS system; Agilent Technologies, Germany), and equipped with an orthogonal electro spray ionization (ESI) source. Chromatographic separation was performed on an Agilent Eclipse Plus C18 column (2.1 mm \u0026times; 50 mm, 1.8 \u0026micro;m). The injection volume was 5.0 \u0026micro;L, the column temperature was 35 \u0026deg;C, and the flow rate was set at 0.2 mL/min. The mobile phase was composed of water (A) and methanol (B) (with 0.1% formic acid). The gradient elution procedure was as follows: 0-5 min, 10%B; 5-12 min, 10-15%B; 12-14 min, 15-20%B; 14-22 min, 20-40%B; 22-37 min, 40-95%B; 37-40 min, 95-95%B; 40-43 min, 95-10%B.\u003c/p\u003e\n\u003cp\u003eESI negative-ion in SCAN mode was acquired over a range from m/z 50 to 1700 (collision energy: 20 eV; capillary voltage: 4.0 kV; fragmentor voltage: 175 V). Nitrogen was used as the dry gas (flow rate: 10.0 L/min), nebulizing gas (pressure: 40 psi) and the drying gas temperature was 350 \u0026deg;C. All compounds were identified or tentatively identified by comparing with their corresponding standards which were reported in previous literatures or searching the Metlin database.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantitative analysis by HPLC-ESI-QQQ-MS/MS\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe analysis was conducted on an Agilent 1260 Infinity HPLC system coupled to a triple quadrupole mass spectrometer (6430 QQQ LC/MS system; Agilent Technologies, Germany) equipped with an ESI source in the negative ion. Mass spectral analysis was performed using the multiple reaction monitoring (MRM) mode. An Agilent Eclipse XDB-C18 column (4.6 mm \u0026times; 250 mm, 5 \u0026mu;m) was employed at 35 \u0026deg;C. The mobile phase was composed of water (with 0.1% formic acid) (A) and acetonitrile (B), and the flow rate was set at 0.3 mL/min. The method of gradient elution was set as follows: 0-3min, 10-20%B; 3-9 min, 20-45%B; 9-12 min, 45-80%B; 12-17 min, 80-100%B; 17-20 min, 100%B; 20-23 min, 100-10%B. Other parameters were as follows: collision energy, 20 eV; capillary voltage, 4.0 kV; fragmentor voltage, 175 V; gas temperature (N\u003csub\u003e2\u003c/sub\u003e), 350 \u0026deg;C; gas flow (N\u003csub\u003e2\u003c/sub\u003e), 10 L/min.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAntioxidant activity\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDPPH radical scavenging activity\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eDPPH assay was measured according to the method by Zhou et al. with some modifications (Zhou et al., 2020). The Trolox standard solutions (12.5-500 \u0026micro;M) in 70% methanol (v/v) and 150 \u0026micro;M of DPPH methanolic solvent were prepared before the experiments. 175 \u0026micro;L of DPPH were mixed with 25 \u0026micro;L of standards or sample extracts in a 96 well plate and allowed to react for 30 min at 30 \u0026deg;C in darkness, and then measured the absorbance value at 517 nm. The results were calculated as mM of Trolox (TE) per gram of dry weight of mung beans (DW) (mM TE/g DW).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFerric reducing antioxidant power (FRAP Assay)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFRAP assay followed the method described by Liu et al. with slight modifications (Liu et al., 2020). 5 \u0026micro;L of FeSO\u003csub\u003e4\u003c/sub\u003e standard solutions (0.05-0.8 \u0026micro;M) or samples were reacted with 180 \u0026micro;L of FRAP reagent (300 mM acetate buffer: 20 mM FeCl\u003csub\u003e3\u003c/sub\u003e: 10 mM TPTZ=10:1:1; v/v/v) in a 96 well plate. The mixture was incubated at 30 \u0026deg;C in the dark for 3-5 min before measuring the absorbance at 517 nm against a blank. Results were expressed as mM of Fe (II) equivalent per gram of dry weight (mM Fe (II)/g DW).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eOxygen radical absorbance capacity (ORAC Assay)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eORAC assay was followed according to the kit instructions. 150 \u0026micro;L of fluorescein was mixed with 25 \u0026micro;L of the antioxidant standard solutions or sample solutions in a 96 well plate, and then incubated at 37 \u0026deg;C for 30 min. Then 25 \u0026micro;L of radical generator was injected and mixed well. Under the condition of 37 \u0026ordm;C and Ex/Em=480/520 nm, fluorescence readings were measured every 1 to 5 min for 120 min. Trolox was used as the antioxidant standard. Results were expressed as mM of Trolox (TE) per gram of dry weight of mung beans (DW) (mM TE/g DW).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatistical analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eResults were expressed as mean \u0026plusmn; standard deviation (SD). The IBM Statistical Package for the Social Sciences (SPSS) statistical software 19.0 (IBM, New York, NY, USA) was used to do the statistical analysis. One-way analysis of variance (ANOVA) followed by Duncan\u0026rsquo;s multiple range tests to determine statistically different values on the level of significance at \u003cem\u003eP\u003c/em\u003e \u0026lt; 0.05.\u003c/p\u003e"},{"header":"Results And Discussion","content":"\u003cp\u003e\u003cstrong\u003eBasic composition analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe moisture, ash, fat and protein content of different varieties of mung beans were shown in Table 1. There were certain differences in the nutrient content of different varieties of mung beans. The moisture content was between 10.9-11.8% and the ash content was 3.5-4.2%. Mung beans had the lowest fat content, which was between 0.8-1.0%. Among them, YMB, TMMB, ZMMB, and BGBMB possessed 1.0% fat content. The protein content of different varieties of mung beans was between 22.3-25.0%, which was higher than that of grains (millet: 8.8%, rye: 13.3%, sorghum: 12.2%) (Zhou et al., 2020). Besides, the protein content of YMB was the highest (25.0%) among the seven kinds of mung beans. The contents of SDF, IDF and total dietary fiber (TDF) in all mung beans were between 0.4-2.7%, 9.1-12.3% and 10.4-14.7%, respectively. And these types of mung bean dietary fiber were mainly insoluble dietary fiber. TMMB had the highest total dietary fiber content (14.7%), including 2.6% SDF and 12.1% IDF. JMMB had the lowest total dietary fiber content (10.4%). The total dietary fiber contents of the BGBMB, LMMB, ZMMB, LBMB, and YMB in this study were 11.6%, 11.5%, 11.5%, 13.6%, and 14.5%, respectively. Dietary fiber could not only reduce blood cholesterol and glucose content, but also prevent some cardiovascular diseases. Therefore, proper intake of mung bean food would bring many benefits to human health.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1\u003c/strong\u003e Basic composition and dietary fiber of seven mung beans cultivars\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eCultivars\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003eMoisture\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eAsh\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eFat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003eProtein\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003eIDF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003eSDF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eTDF\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eYMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e10.9\u0026plusmn;0.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e3.8\u0026plusmn;0.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e1.0\u0026plusmn;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e25.0\u0026plusmn;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.8\u0026plusmn;0.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e2.7\u0026plusmn;0.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e14.5\u0026plusmn;0.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eBGBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.5\u0026plusmn;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e4.2\u0026plusmn;0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e1.0\u0026plusmn;0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e24.4\u0026plusmn;0.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e10.3\u0026plusmn;0.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e1.3\u0026plusmn;0.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e11.6\u0026plusmn;0.3\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eLBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.5\u0026plusmn;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e3.7\u0026plusmn;0.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e0.9\u0026plusmn;0.0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e23.5\u0026plusmn;0.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e12.3\u0026plusmn;0.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e1.3\u0026plusmn;0.7\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e13.6\u0026plusmn;0.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eTMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.8\u0026plusmn;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e3.5\u0026plusmn;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e1.0\u0026plusmn;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e23.6\u0026plusmn;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e12.1\u0026plusmn;0.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e2.6\u0026plusmn;0.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e14.7\u0026plusmn;0.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eZMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.3\u0026plusmn;0.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e3.7\u0026plusmn;0.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e1.0\u0026plusmn;0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e23.3\u0026plusmn;0.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.1\u0026plusmn;0.9\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e0.4\u0026plusmn;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e11.5\u0026plusmn;1.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eJMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.1\u0026plusmn;0.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e4.2\u0026plusmn;0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e0.8\u0026plusmn;0.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e22.5\u0026plusmn;0.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e9.1\u0026plusmn;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e1.3\u0026plusmn;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e10.4\u0026plusmn;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003eLMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e11.1\u0026plusmn;0.1\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e4.0\u0026plusmn;0.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e0.8\u0026plusmn;0.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.587628865979383%\"\u003e\n \u003cp\u003e22.3\u0026plusmn;1.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.371134020618557%\"\u003e\n \u003cp\u003e9.9\u0026plusmn;1.3\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\"\u003e\n \u003cp\u003e1.7\u0026plusmn;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.34020618556701%\"\u003e\n \u003cp\u003e11.5\u0026plusmn;1.5\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003e#\u003c/sup\u003e Values are expressed as g/100 g dry weight of beans. Values are mean \u0026plusmn; SD, n=3. Values followed by the different lower-case letters (a, b, c, d\u0026hellip;) in the same column are significantly different (p \u0026lt; 0.05). Abbreviation: SDF=Soluble dietary fiber, IDF=Insoluble dietary fiber, TDF=Total dietary fiber. TDF was calculated by the sum of SDF and IDF.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmino acid composition\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe types and contents of amino acids were shown in Fig. S1. Different varieties of mung beans mainly included 7 essential amino acids and 10 non-essential amino acids. Mung beans were very rich in essential amino acids (EAA), and the ratio of EAA to total amino acids (TAA) was consistent with the recommendation of the World Health Organization (EAA: TAA=0.38). The TAA content of mung beans was between 21.06-23.66 g/100 g. TMMB had the highest TAA content (23.64 g/100 g), and the lowest was JMMB (21.06 g/100 g). Further analysis showed that the most content of EAA in different varieties of mung beans was leucine (2.08-2.37 g/100 g), and the least content was methionine (0.19-0.24 g/100 g); the highest content of non-essential amino acids was glutamic acid (3.86-4.36 g/100 g), and the least content was tyrosine (0.04-0.05 g/100 g).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFatty acid composition\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe fatty acid composition was shown in Table S1. The saturated fatty acids (SFA) were accounting from 10.3 to 17.1%, and the stearic acid with the most SFA content was (C18:0), accounting for 6.2-10.8%. The monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) of mung beans ranged from 26.2 to 30.4%, 51.8% to 56.2%, respectively. According to the data in Table S1, linoleic acid (C18: 2n6c) was the most important unsaturated fatty acid in mung beans, accounting for 34-39%. The content of linoleic acid was the lowest compared to the other six kinds, containing 34.7%. It could be seen from Table S1 that ZMMB contained the most types of fatty acids, and the behenic acid (C21:0) it contained was a fatty acid that other varieties of mung beans did not have. Therefore, the essential fatty acids contained in mung beans had little effect on the human body and it was difficult for mung beans to meet human needs. As a result, the research value and contribution of mung bean fatty acids would be relatively low.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal phenol content analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePhenolic substances were the main biologically active substances in mung beans (Hou et al., 2019; Van Hung et al., 2020). In this study, the contents of total phenol of different varieties of mung beans were studied. As shown in Fig. 2, the total phenol content of different mung beans was different, which was between 1.9-2.6 mg/g. LMMB (1.9 mg/g) had the lowest total phenol content, while the BGBMB (2.6 mg/g) was the highest, followed by LBMB (2.3 mg/g). Mung beans contained higher total phenol than other varieties.\u003c/p\u003e\n\u003cp\u003eFor any given leguminous plant, varieties with more coloration tend to have higher levels of phenolic compounds (such as anthocyanins) than those with less coloration (Chien et al., 2011). Compared with Fig. 1, it could be seen that the darker the color of mung bean, the higher its polyphenol content, among which BGBMB has the darkest color and the highest polyphenol content.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eQualitative analysis by UPLC-QTOF-MS\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo explore the types of phenolic compounds qualitatively, the UPLC-QTOF-MS analysis was further adopted to analysis the methanol extracts of different varieties of mung beans. The sample solution was analyzed and the TIC graph of the mixed sample in the full scan negative ion mode was obtained, as shown in Fig. S2. According to the data of retention time, molecular ion peak and fragment ion peak, 85 compounds were identified from methanol extracts of different varieties of mung beans, and 22 phenolic substances were selected for further analysis (Table 2), which contained the following components.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u0026nbsp;\u003c/strong\u003eCharacterization of phytochemical compositions in mung beans by UPLC-QTOF-MS\u003c/p\u003e\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003eNo.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003et\u003csub\u003eR\u003c/sub\u003e (min)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003eFormula\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e[M-1]\u003csup\u003e\u0026ndash;\u003c/sup\u003e(m/z)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003eMajor fragment ion (m/z)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\"\u003e\n \u003cp\u003eIdentification\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMeasured\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCalculated\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eOrganic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.222\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e4\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e135.0302\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e135.0299\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTheronic-acid\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003ePhenolic acids and their derivatives\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.511\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e14\u003c/sub\u003eH\u003csub\u003e18\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e329.0812\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e329.0878\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4-Hydroxyphenylglycolic\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.943\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e7\u003c/sub\u003eH\u003csub\u003e6\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e153.0144\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e153.0193\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e109.0266\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eProtocatechuic acid\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.702\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e10\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e193.0466\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e193.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eFerulic acid\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e7.148\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e10\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e177.0506\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e177.054\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e147.0349, 131.0457\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e4-Methoxycinnamic acid\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e8.376\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e9\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e163.0354\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e163.0399\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e119.0464\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003ep-Counaric acid\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eFlavonoid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eIsoflavones and their derivatives\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10.998\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e415.0724\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e415.1035\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e252.0425\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGlycitin\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.889\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e22\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e445.126\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e445.114\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003ePrunetrin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.746\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e10\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e269.0979\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e269.044\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eApigenin\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e1.476\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e16\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e283.0622\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e283.0612\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e253.0214, 191.0527\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGlycitein\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e2.130\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e20\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e323.127\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e323.129\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e119.0293\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eGlabridin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.822\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e449.1138\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e449.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e269.0575\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eAstilbin\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.540\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e24\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e451.1171\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e451.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e271.0543, 151.0350\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCatechin-O-hexoside\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15.638\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e22\u003c/sub\u003eO\u003csub\u003e12\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e465.0965\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e465.1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e339.0648, 285.0343\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eTaxifolin-O-Hexoside\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19.035\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e447.0854\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e447.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e357.0506, 327.0447\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eQuercetin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e20.893\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e11\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e577.1471\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e577.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e431.086\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVitexin-O-rhamnoside\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.227\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e16\u003c/sub\u003eO\u003csub\u003e9\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e339.0644\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e339.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e177.0143\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eCichoriin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e15\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e593.1425\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e593.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e413.3091, 285.048\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eKaempferol-O-rutinoside\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21.640\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e27\u003c/sub\u003eH\u003csub\u003e30\u003c/sub\u003eO\u003csub\u003e16\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e609.1412\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e609.1461\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e301.0236\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eRutin\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eFlavanones and their derivatives\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.123\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e12\u003c/sub\u003eO\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e271.0547\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e271.0612\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e107.0095\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNaringenin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eFlavonoids and their derivatives\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e5.299\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e15\u003c/sub\u003eH\u003csub\u003e14\u003c/sub\u003eO\u003csub\u003e6\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e289.0642\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e289.0718\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e245.0771, 205.0441\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEpigallocatechin\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e25.584\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eC\u003csub\u003e21\u003c/sub\u003eH\u003csub\u003e20\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e431.0912\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e431.097\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e341.0589, 311.0483\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVitexin\u003csup\u003e*\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003ea\u0026nbsp;\u003c/sup\u003eComparison of references\u003c/p\u003e\n\u003cp\u003e* Refer to Metlin database\u003c/p\u003e\n\u003cp\u003ePhenolic acid compounds: the molecular ion peak of compound 3 (t\u003csub\u003eR\u003c/sub\u003e=1.943 min) was m/z=153.0144, resulting in fragment ion m/z=109.0266, with a difference of 44 Da, corresponding to the neutral CO\u003csub\u003e2\u003c/sub\u003e fragment dropped by a carboxylic acid group. Compound 3 was identified as protocatechuic acid. The molecular ion peak of compound 5 (t\u003csub\u003eR\u003c/sub\u003e=7.148 min) was m/z=177.0503, resulting in fragment ions m/z=147.0349 [M-H-CH\u003csub\u003e2\u003c/sub\u003eO]\u003csup\u003e-\u003c/sup\u003e and 131.0457 [M-H-CH\u003csub\u003e2\u003c/sub\u003eO\u003csub\u003e2\u003c/sub\u003e]\u003csup\u003e-\u003c/sup\u003e, which were identified as 4-methoxycinnamic acid.\u003c/p\u003e\n\u003cp\u003eIsoflavones: the molecular ion peak of compound 7 (t\u003csub\u003eR\u003c/sub\u003e=10.998 min) was m/z=415.0712, resulting in fragment ion m/z=252.0425, which was identified as daidzein. The molecular ion peak of compound 10 (t\u003csub\u003eR\u003c/sub\u003e=1.476 min) was m/z=283.0614, resulting in fragment ions m/z=253.0214 and 191.0527, which were identified as daidzein. The molecular ion peak of compound 11 (t\u003csub\u003eR\u003c/sub\u003e=2.13 min) was m/z=323.1270, resulting in fragment ion m/z=119.0293, which was identified as photoglycyrrhizin. The molecular ion peak of compound 12 (t\u003csub\u003eR\u003c/sub\u003e=17.822 min) was m/z=449.1138, resulting in fragment ion m/z=269.0575, which was identified as astilbin. The molecular ion peak of compound 13 (t\u003csub\u003eR\u003c/sub\u003e=5.54 min) was m/z=451.1125, resulting in fragment ions m/z=271.0543 and 151.0350, which were identified as catechin o-hexoside. The molecular ion peak of compound 14 (t\u003csub\u003eR\u003c/sub\u003e=15.638 min) was m/z=465.0962, resulting in fragment ions m/z=339.0648 and 285.0343, which were identified as paclitaxel o-hexoside. The molecular ion peak of compound 15 (t\u003csub\u003eR\u003c/sub\u003e=19.035 min) was m/z=447.0854, resulting in fragment ions m/z 357.0506 and 285.0343, which were identified as quercetin. The molecular ion peak of compound 16 (t\u003csub\u003eR\u003c/sub\u003e=2.893 min) was m/z=577.1475, resulting in fragment ion m/z=431.086, with a difference of 146 Da, corresponding to a rhamnoside fragment, so it was identified as vitexin-o-rhamnoside. The molecular ion peak of compound 17 (t\u003csub\u003eR\u003c/sub\u003e=5.227 min) was m/z=339.0646, resulting in fragment ion m/z=177.0143. The molecular ion peak of compound 18 (t\u003csub\u003eR\u003c/sub\u003e=17.86 min) was m/z=593.142, resulting in fragment ions m/z=431.3091 and 285.0480. The former was 162 Da different from the molecular ion peak, corresponding to a hexoside, and the latter was a kaempferol fragment [kaempferol-H]\u003csup\u003e-\u003c/sup\u003e. Therefore, it was identified as kaempferol-o-rutoside. The molecular ion peak of compound 19 (t\u003csub\u003eR\u003c/sub\u003e=21.64 min) was m/z=609.1406, and the fragment ion was m/z=301.0236, corresponding to a quercetin fragment, which was identified as rutin.\u003c/p\u003e\n\u003cp\u003eFlavanone compounds: the molecular ion peak of compound 20 (t\u003csub\u003eR\u003c/sub\u003e=5.123 min) was m/z=271.0547, resulting in fragment ion m/z=107.0095, which was identified as naringin.\u003c/p\u003e\n\u003cp\u003eFlavonoids: the molecular ion peak of compound 21 (t\u003csub\u003eR\u003c/sub\u003e=5.299 min) was m/z=289.0652, and the fragment ion was m/z=245.0771 [M-H-CO\u003csub\u003e2\u003c/sub\u003e]\u003csup\u003e-\u003c/sup\u003e, which was identified as epicatechin. The molecular ion peak of compound 22 (t\u003csub\u003eR\u003c/sub\u003e=25.584 min) was m/z=431.0889, and the fragment ions were m/z=341.0589 [M-H-C\u003csub\u003e3\u003c/sub\u003eH\u003csub\u003e6\u003c/sub\u003eO]\u003csup\u003e-\u003c/sup\u003e and 311.0483 [M-H-C\u003csub\u003e4\u003c/sub\u003eH\u003csub\u003e8\u003c/sub\u003eO\u003csub\u003e4\u003c/sub\u003e]\u003csup\u003e-\u003c/sup\u003e, which were characteristic fragments of hexoside and identified as vitexin.\u003c/p\u003e\n\u003cp\u003eOther compounds could be inferred from their molecular ion peaks that compound 1 (t\u003csub\u003eR\u003c/sub\u003e=1.222 min, m/z=135.0273), compound 2 (t\u003csub\u003eR\u003c/sub\u003e=2.511 min, m/z=329.0878), compound 4 (t\u003csub\u003eR\u003c/sub\u003e=5.702 min, m/z=193.0458), compound 8 (t\u003csub\u003eR\u003c/sub\u003e=5.889 min, m/z=445.1276), compound 9 (t\u003csub\u003eR\u003c/sub\u003e=17.746 min, m/z=269.0979) were threonic acid, 4-hydroxyphenylethanol, ferulic acid plum isoflavone glycosides, apigenin.\u003c/p\u003e\n\u003cp\u003eOn the whole, the phenolic substances in different mung beans were composed of 1 organic acid (i.e. threonic acid), 5 phenolic acids (i.e. 4-hydroxyphenylethanol, protocatechuic acid, ferulic acid, p-coumaric acid and 4-methoxycinnamic acid), 13 isoflavones (i.e. daidzein, plum isoflavone glycoside, apigenin, daidzein, glycyrrhizin, astilbin, catechin-o-hexoside, paclitaxel-o-hexoside, quercetin, vitexin-o-rhamnoside, chicory glycoside, kaempferol-o-rutoside and rutin), 2 flavonoids, 1 flavanone and their derivatives. Flavanone was naringin and flavonoids included catechins and vitexin.\u003c/p\u003e\n\u003cp\u003eIn addition, there were some differences in phenols in different varieties of mung beans (Table 2). Only YMB and JMMB contained organic acid. Among the five phenolic acids, only protocatechuic acid existed in all mung bean varieties. Among the 13 isoflavones determined, daidzein, glycyrrhizin, astilbin, catechin-o-hexoside, paclitaxel-o-hexoside and quercetin were common to different varieties of mung beans. In isoflavones, some phenols only existed in a few mung bean varieties. Apigenin only existed in LBMB; TMMB was the variety with the least isoflavones in the studied mung bean varieties. Most mung bean varieties contained rutin and other substances, but not detected in BGBMB. In addition, BGBMB contained no kaempferol o-rutoside. Kaempferol o-rutoside was only detected in YMB, and its vitexin o-rhamnoside was not found in other varieties of mung beans. The identified flavanone compounds naringin and flavonoids catechin and vitexin could be detected in different mung bean varieties.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantitative analysis of phenolic compounds by HPLC-QQQ-MS/MS\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFive phenolic compounds, protocatechuic acid, epicatechin, naringin, p-coumaric acid and vitexin were quantitatively analyzed by HPLC-QQQ-MS/MS combined with external standard method.\u003c/p\u003e\n\u003cp\u003eStandard working solutions of polyphenol standard series with concentrations of 1000, 500, 250, 100, 50, 25 and 12.5 ng/mL were prepared, respectively. To establish the standard working curve, and the linear equation and its correlation coefficients were obtained. The LOD and LOQ of the method were calculated according to the S/N=3 and S/N=10. The results were shown in Table S2. It could be found that the correlation coefficient (\u003cem\u003eR\u003csup\u003e2\u003c/sup\u003e\u003c/em\u003e) of each component in the linear range was greater than 0.98, the linear relationship was good, and the LOD of five compounds was 0.24-1.10 ng/g and the LOQ was 0.81-3.66 ng/g.\u003c/p\u003e\n\u003cp\u003eThere were significant differences in the content of phenolic substances in different varieties of mung beans (Table 3), among which p-coumaric acid was the most significant. The content of naringin in different varieties of mung beans was the lowest, ranging from 1.1 to 9.4 ng/g. Vitexin was the main flavonoid in mung beans (Luo et al., 2016), and its content was much higher than that of other substances.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3\u003c/strong\u003e Contents of 5 polyphenols in different varieties of mung beans\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eCultivars\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003eProtocatechuic acid\u0026nbsp;(ng/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003eNaringin\u0026nbsp;(ng/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003eEpicatechin\u0026nbsp;(ng/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003ep-Coumaric acid\u0026nbsp;(ng/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003eVitexin\u0026nbsp;(\u0026mu;g/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eYMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e154.4\u0026plusmn;0.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e9.4\u0026plusmn;1.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e48.6\u0026plusmn;9.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e244.1\u0026plusmn;4.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e20.5\u0026plusmn;2.9\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eBGBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e116.9\u0026plusmn;4.0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e8.4\u0026plusmn;1.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e13.2\u0026plusmn;0.8\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e237.0\u0026plusmn;8.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e22.4\u0026plusmn;1.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eLBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e157.6\u0026plusmn;7.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e2.2\u0026plusmn;0.4\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e20.7\u0026plusmn;0.8\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e218.6\u0026plusmn;7.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e27.9\u0026plusmn;2.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eTMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e100.8\u0026plusmn;2.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e6.0\u0026plusmn;2.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e30.9\u0026plusmn;5.3\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e85.6\u0026plusmn;5.6\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e22.8\u0026plusmn;2.5\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eZMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e83.2\u0026plusmn;1.8\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e1.1\u0026plusmn;0.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e2.3\u0026plusmn;0.0\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e58.3\u0026plusmn;0.7\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e22.4\u0026plusmn;0.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eJMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e48.5\u0026plusmn;0.3\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e2.3\u0026plusmn;0.7\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e2.2\u0026plusmn;5.3\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e143.7\u0026plusmn;2.4\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e17.1\u0026plusmn;2.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.183673469387756%\"\u003e\n \u003cp\u003eLMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.46938775510204%\"\u003e\n \u003cp\u003e56.9\u0026plusmn;1.8\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e1.4\u0026plusmn;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.346938775510203%\"\u003e\n \u003cp\u003e8.7\u0026plusmn;3.4\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.428571428571427%\"\u003e\n \u003cp\u003e127.8\u0026plusmn;0.6\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.285714285714286%\"\u003e\n \u003cp\u003e21.6\u0026plusmn;2.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003e#\u003c/sup\u003e Values are expressed as mg/g dry weight of beans. Values are mean \u0026plusmn; SD, n=3. Values followed by the different lower-case letters (a, b, c, d\u0026hellip;) in the same column are significantly different (p \u0026lt; 0.05).\u003c/p\u003e\n\u003cp\u003eThe content of vitexin in different varieties of mung beans was 17.1-27.9 \u0026mu;g/g, in which the content of LBMB was the highest and that of JMMB was the lowest. The content of protocatechuic acid in mung beans was 48.5-157.6 ng/g, of which the content of LBMB was the highest (157.6 ng/g), and that of JMMB was the lowest (48.5 ng/g). The catechin content was between 2.2-48.6 ng/g. The content of p-coumaric acid was lower than vitexin, which was between 58.3-244.1 ng/g. Among them, the highest content was YMB (244.1 ng/g), and the lowest content was ZMMB (58.3 ng/g). Among different varieties of mung beans, the contents of protocatechuic acid, catechin and vitexin in JMMB were the lowest, which may lead to its weaker functional activity than other varieties of mung beans. The content of vitexin in LBMB was the highest, which can be used as the source of vitexin. These iconic phenols and their differences can be used as important markers for future identification of different varieties.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAntioxidant function analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe antioxidant activity of methanol extracts of different varieties of mung beans \u003cem\u003ein vitro\u0026nbsp;\u003c/em\u003ewas investigated, and three antioxidant indexes of DPPH, FRAP and ORAC were determined. It can be seen from Table 4 that the range of DPPH value was 8.1-13.6 mM TE/g, among which the DPPH value of BGBMB was the highest, and it can be seen from Table 4 that there were significant differences in DPPH values for different varieties of mung beans. The value of FRAP was between 3.1-18.0 mM FE/g, and there was a significant difference between them. Among them, the lowest was ZMMB, which was 3.1 mM FE/g. At the same time, the DPPH value of ZMMB was also lower than that of other mung beans, which also proved that the phenol content of ZMMB measured before was the lowest among the seven mung beans. The range of ORAC value was 34.7-108.7 mM TE/g. TMMB had the strongest ORAC ability and YMB had the weakest ORAC ability. It could be seen from the data in Table 4 that there were significant differences in the antioxidant function of different varieties of mung beans. We could choose different mung beans for corresponding research and application according to the actual needs.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 4\u0026nbsp;\u003c/strong\u003eAntioxidant abilities of different varieties of mung beans\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eCultivars\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003eDPPH (mM TE/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003eFRAP (mM FE/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003eORAC (mM TE/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eYMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e11.2\u0026plusmn;1.0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e7.9\u0026plusmn;0.5\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e34.7\u0026plusmn;2.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eBGBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e13.6\u0026plusmn;0.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e18.0\u0026plusmn;1.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e41.2\u0026plusmn;1.5\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eLBMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e9.1\u0026plusmn;0.5\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e11.5\u0026plusmn;0.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e67.0\u0026plusmn;3.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eTMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e10.9\u0026plusmn;1.5\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e5.3\u0026plusmn;0.5\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e108.7\u0026plusmn;0.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eZMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e8.1\u0026plusmn;0.6\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e3.1\u0026plusmn;0.4\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e36.2\u0026plusmn;2.4\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eJMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e9.7\u0026plusmn;1.0\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e3.2\u0026plusmn;0.1\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e99.5\u0026plusmn;5.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"20.408163265306122%\"\u003e\n \u003cp\u003eLMMB\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.591836734693878%\"\u003e\n \u003cp\u003e12.5\u0026plusmn;0.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.510204081632654%\"\u003e\n \u003cp\u003e5.6\u0026plusmn;0.2\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"24.489795918367346%\"\u003e\n \u003cp\u003e56.7\u0026plusmn;3.0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003csup\u003e#\u003c/sup\u003e Values are expressed as mg/g dry weight of beans. Values are mean \u0026plusmn; SD, n=3. Values followed by the different lower-case letters (a, b, c, d\u0026hellip;) in the same column are significantly different (p \u0026lt; 0.05).\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eIn this work, the nutritional components, phenolic substances and antioxidant properties in methanol extracts of seven kinds of mung beans were investigated and compared. There were some differences in the nutrient contents among mung beans, but the difference was not obvious. Among them, the content of dietary fiber varied greatly among different varieties, which was 10.4-14.7%. In addition, 22 kinds of methanol extracts were selected from the compounds detected in different varieties of mung beans, of which 18 kinds of flavonoid compounds. The contents of p-coumaric acid and vitexin were the highest. The above research results provide a reference for the follow-up precise nutrition and the high value application of its mung bean-based products.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors would like to thank their colleagues for their valuable technical assistance.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor contribution\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eJiaying Zhao: Investigation, Formal analysis, Writing-original draft, Visualization. Xin Wu: Investigation, Formal analysis, Writing-original draft, Visualization. Xiaoxiao Song: Investigation, Data analysis. Haifeng Lin: Investigation. Junyi Yin: Conceptualization and Writing- review \u0026amp; editing. Shaoping Nie: Supervision, Funding acquisition, Writing-review \u0026amp; editing. Mingyong Xie：Supervision, Funding acquisition. All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis work was supported by the National Key R\u0026amp;D Program of China (2018YFE0108300).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe datasets generated and analyzed during the current study are available from the corresponding author on reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics\u003c/strong\u003e\u003cstrong\u003e \u003c/strong\u003e\u003cstrong\u003eApproval\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis article does not contain any studies with humans or animals.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Participate\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll authors have given their full consent to participate.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for Publication\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll authors have given their full consent for publication.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eJiaying Zhao declares that she has no conflict of interest. Xin Wu declares that he has no conflict of interest. Xiaoxiao Song declares that she has no conflict of interest. Haifeng Lin declares that he has no conflict of interest. Junyi Yin declares that he has no conflict of interest. Shaoping Nie declares that he has no conflict of interest. Mingyong Xie declares that he has no conflict of interest.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAhmad P, Ahanger MA, Alam P, Alyemeni MN, Wijaya L, Ali S, Ashraf M (2018) Silicon (Si) supplementation alleviates NaCl toxicity in mung bean [\u003cem\u003eVigna radiata\u003c/em\u003e (L.) Wilczek] through the modifications of physio-biochemical attributes and key antioxidant enzymes. J Plant Growth Regul 38 (1):70-82. https://doi.org/10.1007/s00344-018-9810-2. \u003c/li\u003e\n\u003cli\u003eAOAC (2005) \u003cem\u003eOfficial Methods of Analysis, eighteenthed\u003c/em\u003e. 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Int J Biol Macromol 163:190-199. https://doi.org/10.1016/j.ijbiomac.2020.06.244. \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Mung beans, Nutritional composition, Phenolic compositions, Antioxidant activities, UPLC-ESI-QTOF-MS, HPLC-ESI-QQQ-MS/MS","lastPublishedDoi":"10.21203/rs.3.rs-2602731/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-2602731/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eMung beans are traditional medicine and food homologous crops in China, widely planted and welcomed by consumers. In this work, we compared the nutrient compositions (including moisture, ash, protein, dietary fiber, amino acids and fatty acids) of 7 kinds of mung beans, qualitative and quantitative identified phenolic compounds in their methanol extracts by UPLC-ESI-QTOF-MS and HPLC-ESI-QQQ-MS/MS, as well as their antioxidant properties. The protein (20\u0026ndash;25%) was the main nutritional component and the contents of phenolic compounds in mung beans varied from 1.1 to 2.6 mg/g, which was correlated with antioxidant activity \u003cem\u003ein vitro\u003c/em\u003e. A total of 22 compounds were detected from the methanol extracts. The quantitative results of phenolic compounds in mung beans showed that vitexin content was the highest, while naringin content was the lowest. Therefore, mung beans are rich in phytochemicals and excellent source of dietary antioxidant polyphenols. It can help people prevent and control many chronic diseases.\u003c/p\u003e","manuscriptTitle":"Nutrients, extractable bound phenolic compositions and their antioxidant properties in different varieties of mung beans","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2023-02-23 16:10:18","doi":"10.21203/rs.3.rs-2602731/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"e2931b78-204c-4438-ab7d-cebe6bf45415","owner":[],"postedDate":"February 23rd, 2023","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2023-03-02T23:29:22+00:00","versionOfRecord":[],"versionCreatedAt":"2023-02-23 16:10:18","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-2602731","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-2602731","identity":"rs-2602731","version":["v1"]},"buildId":"7rjqhiLT3MXkJMwkYKINL","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}