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Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

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  • Food Science/Microbiology
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Abstract

Contents of phenolic compound including isoflavones and phenolic acids as well as antioxidant effects in high-protein soybean cultivar “Saedanbaek” were evaluated under different roasting conditions. The roasted soybean exhibited significantly higher antioxidant activity than unroasted soybean in the three antioxidant methods including 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), and Ferric reducing antioxidant power. In particular, the roasted soybean at 200°C for 15 min showed the highest antioxidant activity in comparison with other conditions. The contents of phenolic compounds, isoflavone aglycones (genistein, daidzein, and glycitein), isoflavone β-glucosides (genistin, daidzin, and glycitin), and phenolic acids increased, whereas isoflavone malonyl-β-glucosides decreased during roasting process. Moreover, total phenolic and flavonoid contents as well as those of isoflavone aglycones, isoflavone-β-glucosides, and phenolic acids increased, leading to a general increase in antioxidant activity after roasting. These results suggest that the roasting soybean extracts could contribute to obtaining natural antioxidants in certain food applications.

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Authors and Affiliations

  1. National Institute of Biological Resources, Ministry of Environment, Incheon, 404-708, Republic of Korea

    Jin Hwan Lee

  2. Department of Monitoring and Analysis, NAKONG River Basin Environmental Office, Ministry of Environment, Changweon, Gyeongnam, 641-722, Republic of Korea

    Jin Hwan Lee

  3. Department of Food Science and Institute of Fusion Biotechnology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 660-758, Republic of Korea

    Balo Kim, Weon Taek Seo & Kye Man Cho

  4. Department of Functional Crop, National Institute of Crop Science, Rural Development Administration (RDA), Miryang, Gyeongnam, 627-803, Republic of Korea

    Byong Won Lee, Hyun Tae Kim, Jong Min Ko & In-Yeoul Baek

  5. Basic Herbal Medicine Group, Herbal Medicine Research Division, Korea Institute of Oriental Medicine (KIOM), Daejeon, 305-811, Republic of Korea

    Young Min Kang

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  1. Jin Hwan Lee
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  2. Byong Won Lee
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  3. Balo Kim
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  4. Hyun Tae Kim
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  5. Jong Min Ko
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  6. In-Yeoul Baek
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  7. Weon Taek Seo
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  8. Young Min Kang
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  9. Kye Man Cho
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Correspondence to Kye Man Cho.

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Lee, J.H., Lee, B.W., Kim, B. et al. Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions. J Korean Soc Appl Biol Chem 56, 605–612 (2013). https://doi.org/10.1007/s13765-013-3048-2

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  • DOI: https://doi.org/10.1007/s13765-013-3048-2

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