Correlations of Oil and Protein with Isoflavone Concentration in Soybean [Glycine max (L.) Merr.]

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 18; pp. 7128 - 7135
• Main Authors: Charron, Craig S, Allen, Fred L, Johnson, Richard D, Pantalone, Vincent R, Sams, Carl E
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 07.09.2005
• Subjects: Biological and medical sciences; chemical composition; cultivars; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glycine max; Glycine max - chemistry; isoflavones; Isoflavones - analysis; plant estrogens; protein content; seeds; Seeds - chemistry; soybean oil; Soybean Oil - analysis; Soybean Proteins - analysis; soybeans; Spectroscopy, Near-Infrared; Isoflavone; Correlation; Glycine max (L.) Merrill; Concentration; Soybean; Flavonoid; Glycine max; Protein; Phytoestrogen; Grain legume; Polyphenol; Oil; Leguminosae; Dicotyledones; Angiospermae; Spermatophyta; soy
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050610o

Twelve isoflavones were detected by high-performance liquid chromatography in seeds of 17 soybean [Glycine max (L.) Merrill] cultivars grown at three locations. 6‘ ‘-O-Malonyldaidzin and 6‘ ‘-O-malonylgenistin together constituted 71−81% of total isoflavones, which ranged in concentration from 2038 to 9514 μg/g and averaged 5644 μg/g across locations and cultivars. The total as well as several individual isoflavones had a moderate negative correlation with oil across locations and cultivars. Six cultivars had a moderate or strong negative correlation of total isoflavones with oil. Five cultivars had a moderate or strong positive correlation of total isoflavones with protein. These results suggest that judicious selection of germplasm for soybean breeding may facilitate development of soybean lines with desirable isoflavone concentrations. Keywords: Glycine max (L.) Merrill; isoflavone; oil; protein; soy; soybean; phytoestrogen