Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe
Abstract
The antioxidant activity and contents of various polyphenol classes in the seeds of seven soybean varieties of different seed color and one yellow seed cultivar, representing a reference genotype, were evaluated. Total polyphenols and tannins were determined after extraction of plant material with 70% aqueous acetone, and total flavonoids were extracted with methanol and acetic acid, whereas anthocyanins were extracted with 20% aqueous ethanol. In addition, isoflavone content and composition were determined using high-performance liquid chromatography analysis. Antioxidant activity of seed extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity assay. A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established. The highest antioxidant activity was observed in the extracts of black and brown varieties, which also showed high levels of all polyphenol classes examined. Yellow seed had th...e highest total isoflavone content (3.62 mg/g of dry material). The highest concentration of total daidzein was determined in black seeds (>2.0 mg/g of dry material), and the highest total glycitein and genistein contents occurred in the yellow cultivar (0.53 and 1.49 mg/g of dry material, respectively). According to our results, varieties of black and brown seeds could be of special interest not only for their large content of total polyphenols, ranging from 4.94 to 6.22mg of gallic acid equivalents/g of dry material, but also for their high content of natural antioxidants such as anthocyanins.
Keywords:
anthocyanins / 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity / flavonoids / isoflavones / tanninsSource:
Journal of Medicinal Food, 2012, 15, 1, 89-95Publisher:
- Mary Ann Liebert, Inc, New Rochelle
Funding / projects:
- Interdisciplinary Approach to Development of New Soybean Varieties and Improvement of the Cultivation Practices and Seed Production (RS-MESTD-Technological Development (TD or TR)-31022)
DOI: 10.1089/jmf.2010.0329
ISSN: 1096-620X
PubMed: 21861721
WoS: 000299059700013
Scopus: 2-s2.0-84855476692
Collections
Institution/Community
FiVeRTY - JOUR AU - Malenčić, Ðorđe AU - Cvejić, Jelena AU - Miladinović, Jegor PY - 2012 UR - http://fiver.ifvcns.rs/handle/123456789/1074 AB - The antioxidant activity and contents of various polyphenol classes in the seeds of seven soybean varieties of different seed color and one yellow seed cultivar, representing a reference genotype, were evaluated. Total polyphenols and tannins were determined after extraction of plant material with 70% aqueous acetone, and total flavonoids were extracted with methanol and acetic acid, whereas anthocyanins were extracted with 20% aqueous ethanol. In addition, isoflavone content and composition were determined using high-performance liquid chromatography analysis. Antioxidant activity of seed extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity assay. A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established. The highest antioxidant activity was observed in the extracts of black and brown varieties, which also showed high levels of all polyphenol classes examined. Yellow seed had the highest total isoflavone content (3.62 mg/g of dry material). The highest concentration of total daidzein was determined in black seeds (>2.0 mg/g of dry material), and the highest total glycitein and genistein contents occurred in the yellow cultivar (0.53 and 1.49 mg/g of dry material, respectively). According to our results, varieties of black and brown seeds could be of special interest not only for their large content of total polyphenols, ranging from 4.94 to 6.22mg of gallic acid equivalents/g of dry material, but also for their high content of natural antioxidants such as anthocyanins. PB - Mary Ann Liebert, Inc, New Rochelle T2 - Journal of Medicinal Food T1 - Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe EP - 95 IS - 1 SP - 89 VL - 15 DO - 10.1089/jmf.2010.0329 ER -
@article{ author = "Malenčić, Ðorđe and Cvejić, Jelena and Miladinović, Jegor", year = "2012", abstract = "The antioxidant activity and contents of various polyphenol classes in the seeds of seven soybean varieties of different seed color and one yellow seed cultivar, representing a reference genotype, were evaluated. Total polyphenols and tannins were determined after extraction of plant material with 70% aqueous acetone, and total flavonoids were extracted with methanol and acetic acid, whereas anthocyanins were extracted with 20% aqueous ethanol. In addition, isoflavone content and composition were determined using high-performance liquid chromatography analysis. Antioxidant activity of seed extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity assay. A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established. The highest antioxidant activity was observed in the extracts of black and brown varieties, which also showed high levels of all polyphenol classes examined. Yellow seed had the highest total isoflavone content (3.62 mg/g of dry material). The highest concentration of total daidzein was determined in black seeds (>2.0 mg/g of dry material), and the highest total glycitein and genistein contents occurred in the yellow cultivar (0.53 and 1.49 mg/g of dry material, respectively). According to our results, varieties of black and brown seeds could be of special interest not only for their large content of total polyphenols, ranging from 4.94 to 6.22mg of gallic acid equivalents/g of dry material, but also for their high content of natural antioxidants such as anthocyanins.", publisher = "Mary Ann Liebert, Inc, New Rochelle", journal = "Journal of Medicinal Food", title = "Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe", pages = "95-89", number = "1", volume = "15", doi = "10.1089/jmf.2010.0329" }
Malenčić, Ð., Cvejić, J.,& Miladinović, J.. (2012). Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe. in Journal of Medicinal Food Mary Ann Liebert, Inc, New Rochelle., 15(1), 89-95. https://doi.org/10.1089/jmf.2010.0329
Malenčić Ð, Cvejić J, Miladinović J. Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe. in Journal of Medicinal Food. 2012;15(1):89-95. doi:10.1089/jmf.2010.0329 .
Malenčić, Ðorđe, Cvejić, Jelena, Miladinović, Jegor, "Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe" in Journal of Medicinal Food, 15, no. 1 (2012):89-95, https://doi.org/10.1089/jmf.2010.0329 . .