Abstract
ABSTRACTThe objective of this research was to evaluate the effect of germination on the content of phenolic compounds, isoflavones and antioxidant activity of soybean extracts obtained from ungerminated soybeans and those germinated for 2 and 6 days. After 6 days of germination, the content of most phenolics, including isoflavones, significantly increased compared with that of samples from ungerminated soybeans and soybeans germinated for 2 days. The free phenolic compounds, benzoic and vanillic acids, decreased during the germination process. The antioxidant activity of the soybeans increased with germination time, and a high correlation was observed among total phenolic contents (TPCs), Trolox equivalent antioxidant activity (TEAC) and ferric reducing antioxidant power (FRAP). Isoflavones also showed high correlations with TEAC and FRAP assays, and only glycitin showed relatively low correlations. The process of germination allowed for increases in bioactive phenolic compounds and isoflavone aglycon. These effects enhanced the functional properties of the soybean.
Highlights
Soybean (Glycine max L.) is a widely consumed legume due to its high nutritional and techno-functional properties
We evaluated the changes in phytochemicals, phenolic compounds and antioxidant capacity of a soybean variety grown in Mexico
The ungerminated sample showed a concentration of phenolic compounds of 548.0 ± 21.0 mg gallic acid equivalents (GAE)/100 g db, which showed no significant difference (p > 0.05) from the sample germinated for 2 days
Summary
Soybean (Glycine max L.) is a widely consumed legume due to its high nutritional and techno-functional properties. Interest in soy consumption has increased due to its notable health benefits. Because of the presence of anti-nutritional compounds in soy, such as trypsin inhibitors, phytic acid and saponins, the consumption of soy has been relatively limited. Germination improves soybean nutritional quality, increases the level of bioactive compounds and decreases anti-nutritional factors (Guzmán-Ortiz, Robles-Ramírez, Sánchez-Pardo, Berrios, & Mora-Escobedo, 2014; López-Amorós, Hernández, & Estrella, 2006; Robles-Ramírez, Mora-Escobedo, RamónGallegos, & Torres-Torres, 2012). Germination is a complex process in which the seed must undergo a physically quick recovery from maturation drying. This stage is followed by continuous and intense metabolic changes (including cellular events) to support embryonic development and seedling growth (Nonogaki, Bassel, & Bewley, 2010)
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