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.

Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max) / C.R. Correa, L. Li, G. Aldini, M. Carini, C.Y.O. Chen, H.K. Chun, S.M. Cho, K.M. Park, R.M. Russell, J.B. Blumberg, K.J. Yeum. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 123:4(2010), pp. 1176-1184. [10.1016/j.foodchem.2010.05.083]

Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

G. Aldini;M. Carini;
2010

Abstract

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.
Daidzein; Genistein; Glycine max; Lutein; Stability; Tocopherol; Variety
Settore CHIM/08 - Chimica Farmaceutica
Settore CHIM/10 - Chimica degli Alimenti
2010
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/151674
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