Plant Foods for Human Nutrition

, Volume 60, Issue 3, pp 147-151

First online:

Isoflavone Contents in Germinated Soybean Seeds

  • Danhua ZhuAffiliated withDepartment of Food Science, University of ArkansasCrop and Irradiation Research Institute, Zhejiang Academy of Agricultural Sciences
  • , Navam S. HettiarachchyAffiliated withDepartment of Food Science, University of Arkansas Email author 
  • , Ronny HoraxAffiliated withDepartment of Food Science, University of Arkansas
  • , Pengyin ChenAffiliated withDepartment of Crop, Soil, and Environmental Sciences, University of Arkansas

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The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean seeds were soaked at 25 C for 12 h, germinated at 40 C, and freeze-dried. The isoflavone contents of dry, soaked, germinated (hypocotyl length at 0.5, 2.5, and 6.5 mm), and nongerminated seeds were determined by high performance liquid chromatography. The maximum amount of total isoflavone, genistein, and daidzein with their β-glucoside conjugates was obtained when hypocotyl length of the germinated-seed from var. Hutcheson was 0.5 mm (2.491, 1.500, and 0.671 mg/g), and from var. Caviness was 2.5 mm (2.78, 1.523, and 0.905 mg/g). A dramatic increase in malonylgenistin and malonyldaidzin (1.305 mg/g and 0.476 mg/g in Hutcheson, and 1.308 mg/g and 0.677 mg/g in Caviness, respectively) was observed at these hypocotyl lengths. A decrease was observed after this stage. Genistein and daidzein contents were highest just after soaking. Glycitein and its β-glucoside conjugates remained almost the same during germination. Controlled germination can be used to enhance isoflavone content in soybean seed.

Key words

Aglycone Germination Glucoside Isoflavones Soybean