Isoflavone Contents in Germinated Soybean Seeds |
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Authors: | Danhua?Zhu Email author" target="_blank">Navam?S?HettiarachchyEmail author Ronny?Horax Pengyin?Chen |
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Institution: | (1) Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;(2) Crop and Irradiation Research Institute, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, Hangzhou, 310021, P. R. China;(3) Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA |
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Abstract: | The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean
seeds were soaked at 25 ∘C for 12 h, germinated at 40 ∘C, and freeze-dried. The isoflavone contents of dry, soaked, germinated (hypocotyl length at 0.5, 2.5, and 6.5 mm), and nongerminated
seeds were determined by high performance liquid chromatography. The maximum amount of total isoflavone, genistein, and daidzein
with their β-glucoside conjugates was obtained when hypocotyl length of the germinated-seed from var. Hutcheson was 0.5 mm
(2.491, 1.500, and 0.671 mg/g), and from var. Caviness was 2.5 mm (2.78, 1.523, and 0.905 mg/g). A dramatic increase in malonylgenistin
and malonyldaidzin (1.305 mg/g and 0.476 mg/g in Hutcheson, and 1.308 mg/g and 0.677 mg/g in Caviness, respectively) was observed
at these hypocotyl lengths. A decrease was observed after this stage. Genistein and daidzein contents were highest just after
soaking. Glycitein and its β-glucoside conjugates remained almost the same during germination. Controlled germination can
be used to enhance isoflavone content in soybean seed. |
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Keywords: | Aglycone Germination Glucoside Isoflavones Soybean |
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