期刊
FOOD CHEMISTRY
卷 123, 期 4, 页码 1176-1184出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.05.083
关键词
Glycine max; Variety; Stability; Lutein; Tocopherol; Daidzein; Genistein
资金
- BioGreen 21 Program [20070301034009]
- Rural Development Administration
- Korea and US Department of Agriculture [1950-51000-065-08S]
- National Research Foundation of Korea [핵C6A2507] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- Rural Development Administration (RDA), Republic of Korea [20070301034009] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Phytochemical compositions of five varieties of black soybeans (Glycine max) and their stabilities at room temperature, 4 and -80 degrees C over 14 months were determined by HPLC systems with electrochemical (ECD) and UV detectors. Polyphenol profiling was carried out by a liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS) with orbitrap as a mass analyser in both positive and negative ion modes, and polyphenols in aglycone forms were quantified by HPLC-ECD. Five different varieties of black soybeans (G. max) contained 249-405 mu g/g dry wt of gamma-tocopherol and 6.76-14.98 mu g/g dry wt of lutein. Major polyphenols in black soybeans (G. max) were daidzein (193-288 mu g/g dry wt) and genistein (145-223 mu g/g dry wt), mainly present as glucosides and acetyl glucosides. No significant decrease was found in total phenols of black soybeans (G. max) stored at room temperature, 4 or -80 degrees C for 14 months. On the other hand, lutein and gamma-tocopherol degraded significantly within a month of storage at room temperature (p < 0.01), whereas they remained stable up to 6 months at 4 C and up to 14 months at -80 degrees C. The current study indicates that black soybeans (G. max) are rich source of gamma-tocopherol and phenols (isoflavones, flavonols, flavan-3-ols, proanthocyanidins and anthocyanin) and that the levels vary depending upon varieties. In addition, storage at low temperature is recommended to reduce the loss of fat-soluble phytochemicals in black soybeans (G. max) over an extended period of time. (C) 2010 Elsevier Ltd. All rights reserved.
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