Changes in isoflavone profiles of soybean treated with gamma irradiation

• Published in: International journal of food sciences and nutrition Vol. 60; no. 5; pp. 387 - 394
• Main Authors: Aguiar, Claudio L., Baptista, Antonio S., Walder, Júlio M. M., Tsai, Siu M., Carrão-Panizzi, Mercedes C., Kitajima, Elliot W.
• Format: Journal Article
• Language: English
• Published: England Informa UK Ltd 01.01.2009; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Chromatography, High Pressure Liquid; Diet; Effects; Flour; Food Handling - methods; Food science; Gamma Rays; Genistein - analysis; Glycine max - chemistry; Glycine max - radiation effects; Humans; irradiation; isoflavones; Isoflavones - analysis; reverse-phase high-performance liquid chromatography/diode-array detector; Seeds - chemistry; Seeds - radiation effects; Soy Foods - analysis; Soy Foods - radiation effects; Soybean; Soybeans; Studies; VOCs; Volatile organic compounds; Brazil
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480701754968

Soybean is an important Brazilian agricultural commodity that contains a high concentration of isoflavones. Many studies showed that isoflavones are active in the prevention of many human diseases. However, the correct processing techniques used to prepare the soy foodstuffs are important to maintain the active forms. The objective of this study was to evaluate the effect of gamma irradiation on the isoflavone contents of the defatted soybean flour when compared with soybean molasses, a derivative from the soybean food production. After extracting phenolic compounds with methanol aqueous solution (80%), isoflavones were detected by reverse-phase high-performance liquid chromatography/diode-array detector. The radiation doses of 2 and 5 kGy presented a small effect on the isoflavones content of defatted soy flour. Samples irradiated at 50 kGy showed lower isoflavone contents. The observed reduction in the concentration of isoflavones-daidzein, glycitein and genistein-induced by gamma radiation in soy molasses was not significant in defatted soy flour, thus suggesting that isoflavones in defatted soy flour were not eliminated by gamma radiation at rates up to 50 kGy.