Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258
The objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 2 2 central composite rotational d...
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| Published in | Food research international Vol. 43; no. 7; pp. 1856 - 1865 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.08.2010
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| Abstract | The objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 2
2 central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500
g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25
°C decreased the concentration of Bowman–Birk inhibitor, lectin and lipoxygenase. After 63
h of germination, a temperature increase from 20
°C to 30
°C resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63
h germination time at 30
°C. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition. |
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| AbstractList | The objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 2
2 central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500
g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25
°C decreased the concentration of Bowman–Birk inhibitor, lectin and lipoxygenase. After 63
h of germination, a temperature increase from 20
°C to 30
°C resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63
h germination time at 30
°C. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition. The objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 2 super(2) central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500 g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25 C decreased the concentration of Bowman-Birk inhibitor, lectin and lipoxygenase. After 63 h of germination, a temperature increase from 20 C to 30 C resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63 h germination time at 30 C. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition. The objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 22 central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500 g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25 °C decreased the concentration of Bowman–Birk inhibitor, lectin and lipoxygenase. After 63 h of germination, a temperature increase from 20 °C to 30 °C resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63 h germination time at 30 °C. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition. |
| Author | Berhow, Mark A. Chang, Yoon Kil Paucar-Menacho, Luz Maria Mejia, Elvira Gonzalez de Mandarino, José Marcos Gontijo |
| Author_xml | – sequence: 1 givenname: Luz Maria surname: Paucar-Menacho fullname: Paucar-Menacho, Luz Maria organization: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, USA – sequence: 2 givenname: Mark A. surname: Berhow fullname: Berhow, Mark A. organization: Agricultural Research Service, US Department of Agriculture, Peoria, IL 61604, USA – sequence: 3 givenname: José Marcos Gontijo surname: Mandarino fullname: Mandarino, José Marcos Gontijo organization: EMBRAPA Soybean, Londrina, PR, Brazil – sequence: 4 givenname: Yoon Kil surname: Chang fullname: Chang, Yoon Kil organization: Department of Food Technology, Faculty of Food Engineering, PO Box 6162, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil – sequence: 5 givenname: Elvira Gonzalez de surname: Mejia fullname: Mejia, Elvira Gonzalez de email: edemejia@uiuc.edu organization: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, USA |
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| Keywords | Lunasin Lectin Saponins Germination Soybean BRS 258 Soy peptides Bowman–Birk inhibitor Isoflavones |
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| SubjectTerms | bioactive properties Bowman–Birk inhibitor Brazil climate change Concentration (composition) cultivars daidzein equations genistein Germination glycosides human health Inhibitors Isoflavones Lectin Lipoxygenase Lunasin Mathematical analysis Nutrition response surface methodology Saponins seeds soy flour Soy peptides Soybean BRS 258 Soybeans temperature trays |
| Title | Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258 |
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