Abstract
Abstract Recently, in Brazil, coloured-tegument soybean cultivars have been developed, such as those with brown and black teguments. Soybeans with black teguments have been widely used for decades due to their health benefits and their use in oriental folk medicine as a result of the presence of phytochemicals. They have been recognized as health-promoting functional food ingredients due to their antioxidant activity, and are also known to have anti-cancer, hypoglycaemic and anti-inflammatory effects and have been used in the treatment of various circulatory disorders. This study aimed to determine the proximate composition, fatty acid levels and lipoxygenase activity of soybean lineages with different tegument colours intended for human consumption. The lineage MGBR10-16601 which has a yellow tegument, presented the highest protein and lowest fat contents, with values of 37.6 g 100 g-1 and 18.3 g 100 g-1, respectively. The lineage MGBR10-16201, which also has a yellow tegument, was identified as free of lipoxygenase isoenzymes. The unsaturated fatty acid levels ranged from 18.48 to 31.37 mg g-1 and from 47.36 to 58.31 mg g-1 for oleic and linoleic acids, respectively. The lineage BRN07-50543, which has a black tegument, presented high total isoflavone levels (546 mg 100 g-1), with an oleic acid level above and linoleic acid level below the standards established by the Codex Alimentarius for soybean oil, with values of 31.37 mg g-1 and 47.36 mg g-1, respectively. The cultivar BRSMG 790A, which has a yellow tegument, presented the lowest isoflavone level (171.4 mg 100 g-1). All the genetic materials examined presented crude protein, fat, dietary fibre and ash levels within the commercial parameters established for soybeans.
Highlights
The use of soybeans for human consumption has stood out in recent years, mainly because they are recognized as being functional food, despite not being regularly consumed by Brazilians
It is important to evaluate the fatty acid profile for the genetic improvement of soybeans, for the genotypes intended for human consumption and for other purposes
Considering the above, this study aimed to determine the proximate composition, fatty acid levels and the lipoxygenase activity of soybean lineages with different tegument colours intended for human consumption
Summary
The use of soybeans for human consumption has stood out in recent years, mainly because they are recognized as being functional food, despite not being regularly consumed by Brazilians. The inclusion of soybeans in the daily diet has gained importance due to their high protein content and the presence of phenolic compounds such as isoflavones, which exert antioxidant activities, with potential roles in cancer prevention, heart disease, osteoporosis and a reduction in the menopause symptoms (Levis et al, 2010; Taku et al, 2011; Slavin et al, 2013; He & Chen, 2013; Bolca, 2014). According to the functional claims for soybeans established by the National Agency for Sanitary Vigilance in Brazil, 25 g of soy protein per day is the threshold intake required for cholesterol reduction, and its consumption should be associated with a balanced diet and healthy eating habits (Brasil, 1999). Soybean oil is characterized by relatively high amounts of polyunsaturated fatty acids and these exert important nutritional and physiological functions. It is important to evaluate the fatty acid profile for the genetic improvement of soybeans, for the genotypes intended for human consumption and for other purposes
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
