Abstract
The effect of light emitting diode (LED) light and far infrared irradiation (FIR) on total phenol, isoflavones and antioxidant activity were investigated in soybean (Glycine max L.) sprout. Artificial blue (470 nm), green (530 nm) LED and florescent light (control) were applied on soybean sprout, from three to seven days after sowing (DAS) in growth chamber. The photosynthetic photon flux density (PPFD) and photoperiod was 150 ± 5 μmol m−2s−1 and 16 h, respectively. The FIR was applied for 30, 60 and 120 min at 90, 110 and 130 °C on harvested sprout. Total phenolic content (TP) (59.81 mg/g), antioxidant capacity (AA: 75%, Ferric Reduction Antioxidant Power (FRAP): 1357 µM Fe2+) and total isoflavones content (TIC) (51.1 mg/g) were higher in blue LED compared to control (38.02 mg/g, 58%, 632 µM Fe2+ and 30.24 mg/g, respectively). On the other hand, TP (64.23 mg/g), AA (87%), FRAP (1568 µM Fe2+) and TIC (58.98 mg/g) were significantly increased by FIR at 110 °C for 120 min among the treatments. Result suggests that blue LED is the most suitable light to steady accumulation of secondary metabolites (SM) in growing soybean sprout. On the other hand, FIR at 110 °C for 120 min is the best ailment to induce SM in proceed soybean sprout.
Highlights
Soybean sprouts are one of the most favorable healthy food by consumers in many countries—especially Korea, China and Japan
The isoflvones and total phenol content of the soybean sprouts grown under artificial light emitting diode (LED) light were shown in Table 1 and Figure 2
It is clearly depicted that isoflavones and total phenol were accumulated higher in the soybean sprout grown under blue LED light compared to the green and florescent light
Summary
Soybean sprouts are one of the most favorable healthy food by consumers in many countries—especially Korea, China and Japan. Sprouting soybean (Glycine max L.) are high in quality protein and dietary fiber and containing a lot of functional materials, including isoflavones. Consumption of isoflavones are associated with human health benefits, such as decreased risk of heart disease, menopausal symptoms, cardiovascular disease, as well as breast prostate cancers [1,2,3]. Isoflavones are categorized chemically according to their functional group, such as glycosides (daidzin, glycitin, genistin) and agylcones (daidzein, glycitein, genistein) (Figure 1). Foods 2018, 7, x FOR PEER REVIEW Figure Figure 1.
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