Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

Journal of Functional Foods

Young Min Kang¹  Kye Man Cho²  Woo Duck Seo³  Tae Joung Ha³  Jin Hwan Lee⁴  Yong Bok Lee⁵  Seong Hun Jeong⁶  Hyung Won Ryu⁷  Jun Young Kim⁸ 

[1] Basic Herbal Medicine Research Group, Herbal Medicine Research Division, Korea Institute of Oriental Medicine (KIOM), Daejeon 305-811, Republic of Korea;Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea;Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam 627-803, Republic of Korea;Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment, Changwon 641-722, Republic of Korea;Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 660-701, Republic of Korea;Namhae Garlic Research Institute, Namhae 668-812, Republic of Korea;Natural Medicine Research Center, Bio-Therapeutics Research Institute, Korea Research Institute of Bioscience and Biotechnology, 363-883, Republic of Korea;Sancheong Oriental Medicinal Herb Institute, Sancheonggun 666-831, Republic of Korea;

关键词: Soybean seed coat colour;    Soluble phenolic;    Isoflavone;    Anthocyanin;    Antioxidant activity;   

DOI  :  

来源: DOAJ

【 摘 要 】

This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 μg/g), followed by yellow (2393.41 μg/g), and black soybeans (2373.97 μg/g), with brown soybeans showing the lowest value (1821.82 μg/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 μg/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.

【 授权许可】

Unknown