Germination changes the isoflavone profile and increases the antioxidant potential of soybean

  • Luciane Yuri Yoshiara
  • José Marcos Gontijo Mandarino
  • Mercedes Concórdia Carrão-Panizzi
  • Tiago Bervelieri Madeira
  • Josemeyre Bonifácio da Silva
  • Adriano Costa de Camargo
  • Fereidoon Shahidi
  • Elza Iouko Ida

Abstract

Isoflavones, which exist in their conjugated or aglycone forms, are well recognized for their potential health benefits. However, isoflavones as aglycone have been regarded as the most bioactive form. In the present study, the profile of isoflavones and their scavenging activity as affected by germination were investigated in several soybean fractions, namely cotyledons, epicotyls, radicles, and hypocotyls. Only aglycones were detected in the radicles from 144 h until 168 h of germination, which makes this component a potential feedstock for studies aiming at isolation, especially of daidzein, which was present in higher concentrations. In terms of total yield and contribution to the total weight of the germinated soybeans, the cotyledons are the best source of aglycones, which was achieved at 144 h of germination. The higher scavenging activity of high-aglycone components from germinated soybeans supports the use of germination to obtain functional foods and/or ingredients with potentially superior bioactivities.

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Published
2018-09-30
How to Cite
Yoshiara, L. Y., Mandarino, J. M. G., Carrão-Panizzi, M. C., Madeira, T. B., Silva, J. B. da, Camargo, A. C. de, Shahidi, F., & Ida, E. I. (2018). Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, 3, 144-150. https://doi.org/10.31665/JFB.2018.3157
Section
Original Research