Effect of Mung Bean Varieties on Functional Properties and Sensory Quality of Mung Bean Soup

To comprehensively evaluate the nutritional and functional quality of mung bean soup and screen its suitable processing varieties, the differences in functional active ingredients, antioxidant and anti-inflammatory activities, color, and sensory scores of 12 different varieties of mung bean soup were systematically compared. Furthermore, correlation analysis, principal component analysis, and cluster analysis were utilized to explore the relationships between the indexes of mung bean soup. The results indicated that there were significant differences in the indexes of different varieties of mung bean soup (P<0.05). The variation trends of total phenolics, total flavonoids, and condensed tannins contents in 12 different varieties of raw mung beans and their corresponding mung bean soup remained largely consistent. A total of 20 phenolic compounds were identified by liquid chromatography tandem mass spectrometry for qualitative and quantitative analysis of phenolic compounds in different varieties of mung bean soup, among which the contents of vitexin and isovitexin were the highest. In addition, the contents of vitexin and isovitexin were the highest and lowest in Zhonglv 12 and Zhanglv 1 mung bean soup, respectively. In terms of antioxidant, anti-inflammatory activity, and sensory quality, Zhonglv 12 mung bean soup demonstrated the strongest biological activity and the highest sensory score, but these characteristics of Zhanglv 1 mung bean soup were relatively poor. The correlation analysis results revealed a significant positive correlation between the contents of total phenols, total flavonoids, condensed tannins, vitexin, and isovitexin in mung bean soup and its antioxidant and anti-inflammatory activities. Specifically, L* and a* were significantly positively and negatively correlated with sensory scores, respectively. Besides, there was a significant positive correlation between b* and the antioxidant activity of mung bean soup. By synthesizing the three dimensions of functional active ingredients, antioxidant and anti-inflammatory capacity, and sensory quality, it was concluded that Zhonglv 12 and Tonglv 5 were the suitable varieties for mung bean soup processing among 12 mung bean varieties based on the principal component analysis and cluster analysis. The findings of this study can provide basic data support for the selection of high-quality mung bean soup preparation varieties.