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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 339-347
Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]
Woo Duck Seo1, Jae Eun Kang, Sik-Won Choi1, Kwang-Sik Lee1, Mi-Ja Lee1, Ki-Do Park1, and Jin Hwan Lee*
Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 34111, Korea 1Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Korea
ABSTRACT
This is the first study to investigate antioxidant capacities of isoflavones prepared using microwave-assisted hydrolysis method from different parts (seeds, leaves, leafstalks, pods, stems and roots) of soybean at growth stages. In addition, the fluctuations in the isoflavone, protein, fatty acid, and oil contents in R6-R8 (R6: beginning; R7: beginning maturity; R8: full maturity) seeds were confirmed. The R7 seeds exhibited the most predominant contents of isoflavones (1218.1±7.3 μg/g) in the following order: daidzein (48%)>genistein (35%)>glycitein (17%). The second highest isoflavone content was found in the leaves (1052.1±10.4 μg/g), followed by R8 seeds>roots>R6 seeds>leafstalks> pods; the stems exhibited the lowest isoflavone content (57.2±1.7 μg/g). Interestingly, daidzein showed the highest individual isoflavone content with remarkable variations (57.2-766.8 μg/g), representing 46-100% of the total isoflavone content. R8 exhibited higher protein, fatty acid, and oil contents than R6 or R7. Moreover, the antioxidant capacities against two radicals in different parts of soybean plant showed considerable differences depending upon the isoflavone content. Our results suggested that soybean leaves and seeds might be useful materials for functional foods.
KEYWORD
soybean seeds, soybean leaves, isoflavone, antioxidant activity, growth stage
Food Science and Biotechnology 2017 ; 26(2): 339-347
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