Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]

• Published in: Food science and biotechnology Vol. 26; no. 2; pp. 339 - 347
• Main Authors: Seo, Woo Duck, Kang, Jae Eun, Choi, Sik-Won, Lee, Kwang-Sik, Lee, Mi-Ja, Park, Ki-Do, Lee, Jin Hwan
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.04.2017; Springer Nature B.V; 한국식품과학회
• Subjects: Antioxidants; Chemistry; Chemistry and Materials Science; Daidzein; Fatty acids; Food Science; Functional foods & nutraceuticals; Genistein; Growth stage; Isoflavones; Leaves; Nutrition; Oils & fats; Proteins; Roots; Seeds; Soybeans; Stems; 식품과학; soybean seeds; soybean leaves; isoflavone; growth stage; antioxidant activity
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0046-x

This is the first study to investigate antioxidant capacities of isoflavones prepared using microwave-assisted hydrolysis method from different parts (seeds, leaves, leafstalks, pods, stems and roots) of soybean at growth stages. In addition, the fluctuations in the isoflavone, protein, fatty acid, and oil contents in R6-R8 (R6: beginning; R7: beginning maturity; R8: full maturity) seeds were confirmed. The R7 seeds exhibited the most predominant contents of isoflavones (1218.1±7.3 μg/g) in the following order: daidzein (48%)>genistein (35%)>glycitein (17%). The second highest isoflavone content was found in the leaves (1052.1±10.4 μg/g), followed by R8 seeds>roots>R6 seeds>leafstalks> pods; the stems exhibited the lowest isoflavone content (57.2±1.7 μg/g). Interestingly, daidzein showed the highest individual isoflavone content with remarkable variations (57.2-766.8 μg/g), representing 46-100% of the total isoflavone content. R8 exhibited higher protein, fatty acid, and oil contents than R6 or R7. Moreover, the antioxidant capacities against two radicals in different parts of soybean plant showed considerable differences depending upon the isoflavone content. Our results suggested that soybean leaves and seeds might be useful materials for functional foods.