Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 93, Issue -, Pages 64-70Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.01.060
Keywords
Soybean; Germination; Selenium; Isoflavones; Antioxidant
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Funding
- Consejo Nacional de Ciencia y Tecnologia, Mexico
- Secretaria Nacional de Estudios Superiores, Ciencia, Tecnologia e Innovacion (SENESCyT), Ecuador
- Nutrigenomic Research Chair of Tecnologico de Monterrey
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Isoflavones profiles and cellular antioxidant activity (CAA) of soybeans (Glycine max) germinated for different times with several sodium selenite (Na(2)Seo(3)) concentrations were assessed. The experiments were performed using central composite design and isoflavones evaluated by HPLC-UV and HPLC-MS-TOF. Malonylated genistein and malonylated daidzein glycosides were the main isoflavones associated to the soybean sprouts. Soybeans germinated for 48 h at 20 degrees C with a frequent spraying of water containing less than 32 mg/L of Na2SeCo3 per liter contained the optimal concentrations of selenium (Se), total isoflavones and cellular antioxidant activity. This research demonstrated that Se-enriched soybean sprouts are a good source of both dietary Se and isoflavones and potentially can be used to formulate new functional foods.
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