Polyphenols, Carotenoids, Tocopherols and Antioxidant Activity in Different Varieties of Angelica keiskei and Glycine max

Abstract

The antioxidant content and activity as well as the stability of different varieties of Angelica keiskei (n = 3), and Glycine max (n = 5) were determined. Angelica keiskei, a dark green leafy vegetable, was lyophilized; and Glycine max, black soybeans, were roasted at 125°C for 2 min, milled to a powder and stored at room temperature, 4°C or −80°C for 4 mo. Carotenoids, tocopherols, and ascorbic acid, were analyzed by HPLC systems, total phenols by spectrophotometry, and antioxidant activity by fluorometry. Polyphenols in Angelica keiskei were further characterized by LC‐ESI‐MS/MS. A range in the content of lutein (205–265 μg/g dry wt), trans‐β‐carotene (103–130 μg/g dry wt), and total phenols (8.6–9.7 mg/g) was observed among three different varieties of Angelica keiskei. LC‐ESI‐MS/MS analysis identified that chlorogenic acid, chalcones and the glucosides of luteoline & quercetin as the major polyphenols in Angelica keiskei. Glycine max contained γ‐tocopherol and lutein at 82–133 and 6.5–14.6 μg/g dry wt, respectively. Major phytonutrients except for β‐carotene and antioxidant activity in lyophilized Angelica keiskei and Glycine max were stable up to 4 mo at the tested temperatures. Thus Angelica keiskei and Glycine max are stable sources of phytonutrients with their concentration dependent upon the variety.[Supported in part by USDA #58‐1950‐7‐707, USA & BioGreen 21 Program (Code #20070301034009) RDA, Korea]