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

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Title
Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours
Author(s)
K M Cho; T J Ha; Y B Lee; W D Seo; J Y Kim; Hyung Won Ryu; S H Jeong; Y M Kang; J H Lee
Bibliographic Citation
Journal of Functional Foods, vol. 5, no. 3, pp. 1065-1076
Publication Year
2013
Abstract
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 (3079.42μg/g), followed by yellow (2393.41μg/g), and black soybeans (2373.97μg/g), with brown soybeans showing the lowest value (1821.82μg/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 (4411.10μg/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.
Keyword
AnthocyaninAntioxidant activityIsoflavoneSoluble phenolicSoybean seed coat colour
ISSN
1756-4646
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.jff.2013.03.002
Type
Article
Appears in Collections:
Ochang Branch Institute > Natural Product Research Center > 1. Journal Articles
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