Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)
The nutrient, phytic acid, oxalate, trypsin inhibitors and isoflavones composition of a whole soy flour produced from a new cultivar (UFV-116), lacking lipoxygenases 2 and 3, compared to a conventional cultivar (OCEPAR-19) were determined. Protein and dietary fibres (total, soluble and insoluble) we...
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Published in | Food chemistry Vol. 122; no. 1; pp. 238 - 242 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
01.09.2010
[Amsterdam]: Elsevier Science Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | The nutrient, phytic acid, oxalate, trypsin inhibitors and isoflavones composition of a whole soy flour produced from a new cultivar (UFV-116), lacking lipoxygenases 2 and 3, compared to a conventional cultivar (OCEPAR-19) were determined. Protein and dietary fibres (total, soluble and insoluble) were similar for both cultivars. OCEPAR-19 was higher in lipids and UFV-116 in ash content (
p
<
0.05). Indispensable, dispensable and total aminoacid as well as Ca, K and Mg were higher for UFV-116. This cultivar also showed higher levels of phytic acid, oxalate and trypsin inhibitors (
p
<
0.05). Total saturated and unsaturated fatty acids were similar between them. However, palmitic and linoleic acids were higher for UFV-116 and stearic, α-linolenic and oleic acids for OCEPAR-19 (
p
<
0.05). The higher concentration of isoflavones in UFV-116 (
p
<
0.05) could provide better benefit for human health. Experimental studies are necessary to evaluate health effects of this new soybean cultivar. |
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Bibliography: | http://dx.doi.org/10.1016/j.foodchem.2010.02.069 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2010.02.069 |