Research of the phytoestrogens content in soybean and chickpea flour

Yana Biletska,Raisa Plotnikova

doi:10.15587/2312-8372.2020.192603

Abstract

The object of the research is the Krasnokutsky 195 chickpea variety, the Almaz soybean variety, and the 2018 harvest from the Agrotek collection nursery (Kyiv, Ukraine). One of the most problematic places is the ambiguous attitude of many scientists regarding the qualitative and quantitative content of phytoestrogens in leguminous grains. During the study, the method of differential spectrophotometry is used. It is established that native soymean and chickpea grains are carriers of 36.8 and 22.3 % phytoestrogens. During germination, drying and grinding of legumes, the content of phytoestrogens decreases to 15.6 % in soybean flour and to 13.3 % in chickpea flour. The use of KI as a medium for germinating soybean grains, and NaHSeO3 as a medium for germinating chickpea grains, reduces the content of phytoestrogens by 2.7 and 1.6 %, respectively. It is determined that all experimental samples have an absorption peak at λ=400 nm, which corresponds to the content of isoflavonoids daidzein in them. Samples of flour from germinated soybean and chickpea grains in solutions of mineral salts have an absorption peak at λ=225 nm, which corresponds to the content of isoflavonoids in daidzin. It is established that the germination of legumes in solutions of mineral salts does not affect the content of biohanin and formononetin. In samples with chickpea flour sprouted in a NaHSeO3 solution, an increase in genistein content by 60 % relative to the control is observed. The carried out complex of studies allows to state that there is a need to study the effect of soybean and chickpea flour germinated in KI and NaHSeO3 solutions, respectively, on biological objects.The results obtained in the study are the scientific basis for the correction of the diets of people with endocrine disorders and require special dietary nutrition.

Highlights

Scientists around the world are actively discussing, possibly, the toxic effects of soybean and chickpeas in post-puberty and pregnancy due to the content of phytoestrogens in their composition
During germination, drying and grinding of legumes, the content of phytoestrogens decreases to 15.6 % in soybean flour and 13.3 % in chickpea flour
When determining the content of isoflavonoids, it is found that all the experimental samples have an absorption peak at λ = 400 nm, which corresponds to the content of isoflavonoids in daidzein

Summary

Introduction

Scientists around the world are actively discussing, possibly, the toxic effects of soybean and chickpeas in post-puberty and pregnancy due to the content of phytoestrogens in their composition. Phytoestrogens are a group of non-steroidal, plant-derived substances which molecular weight is similar to the molecular structure of estrogen. They belong to the class of flavonoids contained in plant products, and soybean and chickpeas are leaders in its content [2]. During the study of the structure and biological effect of phytoestrogen, two main groups of active substances are isolated – isoflavonoids and lignans [4]. The relevance of the studies is associated with the ambiguous attitude of many scientists about the dangers and benefits of leguminous phytoestrogens/isoflavonoids [6]. The aim of research is studying the content of phytoestrogens and isoflavonoids in grains and flour of soybean and chickpea

Methods of research

Native chickpea grain

Findings

Conclusions