Untargeted metabolomics reveals phenolic compound dynamics during mung bean fermentation

This study aimed to elucidate the changes and enrichment mechanisms of phenolic in mung beans subjected to solid-state fermentation by Aspergillus Niger. Whole mung bean seeds were fermented, the total phenolic, flavonoid content and antioxidant capacity were measured during fermentation. Phenolic at different fermentation stages was performed using UHPLC-FTMS. The results showed that fermentation significantly increased the total phenolic and flavonoid content, antioxidant capacity of mung beans (P Aspergillus Niger is an effective strategy for improving the phenolic content and antioxidant capacity of mung beans.