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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

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Abstract

The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS·+-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.

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Acknowledgments

This work was financially supported by the Ministry of Education and Science of the Republic of Serbia (Grants no. TR-31069).

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Technology and Breeding Department, Maize Research Institute, Slobodana Bajića 1, Belgrade-Zemun, Serbia

    Slađana Žilić & Vesna Perić

  2. Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey

    H. Gül Akıllıoğlu & Vural Gökmen

  3. Food Research Center, Hacettepe University, 06800, Beytepe, Ankara, Turkey

    Arda Serpen & Vural Gökmen

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  1. Slađana Žilić
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  2. H. Gül Akıllıoğlu
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  3. Arda Serpen
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  4. Vesna Perić
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  5. Vural Gökmen
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Correspondence to Vural Gökmen.

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Žilić, S., Akıllıoğlu, H.G., Serpen, A. et al. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. Eur Food Res Technol 237, 409–418 (2013). https://doi.org/10.1007/s00217-013-2005-y

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  • DOI: https://doi.org/10.1007/s00217-013-2005-y

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