Abstract
Soybeans display strategic potential in food security as a source of protein and functional bioactives for human consumption. Polyphenols and other bioactive compounds can be recovered after an aqueous extraction from soybean meal, a byproduct of soy oil refining. The objective of the present study was to compile and quantify compounds from soybean oil refinery by-products, providing information about valuable bioactive phytochemicals, their bioaccessibility and potential bioactivities. Genistin, daidzin, glycitin and malonylgenistin were the predominant isoflavones, and the overall bioaccessibility of their glycosidic forms was of nearly 75%. Sixteen phenolics were identified and caffeic acid, 5-caffeoylquinic chlorogenic acid and hesperidin were the most predominant. Approximately 30% of gallic acid, syringic acid, vanillic acid and myricetin were released and the antioxidant capacity of aqueous extract was enhanced after simulated in vitro gastro intestinal digestion. The ability of aqueous soybean meal extract to inhibit lipid peroxidation was higher than natural and synthetic food antioxidants. Antimicrobial activity against several foodborne pathogens and antitumoral activity towards human glioblastoma cell line were also observed, but the aqueous extract showed no cytotoxicity to healthy murine cells. Compounds derived from the aqueous soybean meal extract have the potential to be used as health promoting agents.
Highlights
IntroductionPlant extracts have been demonstrated to be a rich source of bioactive compounds able to retard degradation, improve the quality and increase the nutritive value of foods and even provide health benefits [1].Soybean (Glycine max), a leguminous plant, is a resource of several phytochemicals and the second largest source of vegetable oil worldwide (after palm oil) with a global production of 271 million metric tons per annum [2] and a high economical value in both national and international markets.The United States of America, Brazil and Argentina are the largest producers of soybeans, reaching together approximately 80% of the cropped grains [3].Molecules 2019, 24, 74; doi:10.3390/molecules24010074 www.mdpi.com/journal/moleculesThe large interest in the cultivation of soybean relies on their nutritional value and the health benefits promoted by their components
Identification and Quantification of Bioactive Compounds in Soybean Meal Aqueous Extract and Isoflavone isoforms 7-O-glucosides, 6-O-acetyl glucosides and 6-O-malonyl glucosides and aglycones, each one composed of 3 compounds totaling 12 isoflavone-derivatives, were found in soybean meal aqueous extract, with a predominance of the glucosidic form of genistin (49 mg/100 g), daidzin (35 mg/100 g) and glycitin (16 mg/100 g), which contributed 100 mg/100 g, compared to malonyl (24 mg/100 g), acetyl (6.6 mg/100 g) and aglycone (8.3 mg/100 g) forms (Table 1)
Soy presents a strategic potential in food safety, as well as being a source of proteins and bioactive compounds for human needs
Summary
Plant extracts have been demonstrated to be a rich source of bioactive compounds able to retard degradation, improve the quality and increase the nutritive value of foods and even provide health benefits [1].Soybean (Glycine max), a leguminous plant, is a resource of several phytochemicals and the second largest source of vegetable oil worldwide (after palm oil) with a global production of 271 million metric tons per annum [2] and a high economical value in both national and international markets.The United States of America, Brazil and Argentina are the largest producers of soybeans, reaching together approximately 80% of the cropped grains [3].Molecules 2019, 24, 74; doi:10.3390/molecules24010074 www.mdpi.com/journal/moleculesThe large interest in the cultivation of soybean relies on their nutritional value and the health benefits promoted by their components. Soybean grains are mechanically pressed or treated with organic solvents (usually hexane) in order to generate a solid by-product at the end of the process, named soybean meal that still retains most of the protein content found in the grains. For this reason, soybean meal is not discarded but mostly used to produce animal feed, which requires a prior heat treatment followed by meal toasting to eliminate anti-nutritional factors, especially trypsin inhibitors and lectins [4,5]
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