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

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...