Journal
CYTA-JOURNAL OF FOOD
Volume 15, Issue 4, Pages 516-524Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2017.1302995
Keywords
Antioxidant activity; germination; soybean; phenolic compounds; isoflavones
Categories
Funding
- Instituto Politecnico Nacional SIP-IPN
- Proyecto Multidisciplinario [20140100]
- Proyecto SEP-CONACyT [242860]
- COFAA-IPN
- EDI-IPN
- CONACYT-Mexico
Ask authors/readers for more resources
The objective of this research was to evaluate the effect of germination on the content of phenolic compounds, isoflavones and antioxidant activity of soybean extracts obtained from ungerminated soybeans and those germinated for 2 and 6days. After 6days of germination, the content of most phenolics, including isoflavones, significantly increased compared with that of samples from ungerminated soybeans and soybeans germinated for 2days. The free phenolic compounds, benzoic and vanillic acids, decreased during the germination process. The antioxidant activity of the soybeans increased with germination time, and a high correlation was observed among total phenolic contents (TPCs), Trolox equivalent antioxidant activity (TEAC) and ferric reducing antioxidant power (FRAP). Isoflavones also showed high correlations with TEAC and FRAP assays, and only glycitin showed relatively low correlations. The process of germination allowed for increases in bioactive phenolic compounds and isoflavone aglycon. These effects enhanced the functional properties of the soybean.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available