Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours

Abstract

Recently, in Brazil, coloured-tegument soybean cultivars have been developed, such as those with brown and black teguments. Soybeans with black teguments have been widely used for decades due to their health benefits and their use in oriental folk medicine as a result of the presence of phytochemicals. They have been recognized as health-promoting functional food ingredients due to their antioxidant activity, and are also known to have anti-cancer, hypoglycaemic and anti-inflammatory effects and have been used in the treatment of various circulatory disorders. This study aimed to determine the proximate composition, fatty acid levels and lipoxygenase activity of soybean lineages with different tegument colours intended for human consumption. The lineage MGBR10-16601 which has a yellow tegument, presented the highest protein and lowest fat contents, with values of 37.6 g 100 g-1 and 18.3 g 100 g-1, respectively. The lineage MGBR10-16201, which also has a yellow tegument, was identified as free of lipoxygenase isoenzymes. The unsaturated fatty acid levels ranged from 18.48 to 31.37 mg g-1 and from 47.36 to 58.31 mg g-1 for oleic and linoleic acids, respectively. The lineage BRN07-50543, which has a black tegument, presented high total isoflavone levels (546 mg 100 g-1), with an oleic acid level above and linoleic acid level below the standards established by the Codex Alimentarius for soybean oil, with values of 31.37 mg g-1 and 47.36 mg g-1, respectively. The cultivar BRSMG 790A, which has a yellow tegument, presented the lowest isoflavone level (171.4 mg 100 g-1). All the genetic materials examined presented crude protein, fat, dietary fibre and ash levels within the commercial parameters established for soybeans.

Flax seeds produced in the brazilian midwest: chemical and physical quality

“…Although flaxseeds are known to exert antioxidative effects, some studies have detected differences in the quality of flaxseed varieties worldwide, suggesting geographical and varietal specificity (DENG et al, 2017). The phenolic compounds contents reported in the present study (Table 1) were similar to those observed by OOMAH et al (1995), who obtained values ranging from 790-1030 mg/100 g for Canadian flaxseeds and these values were higher than soybean, for example (CIABOTTI et al, 2019).…”

“…The flaxseeds analyzed here can be considered a source of ALA due to the high content of this fatty acid (Table1). Omega 3 is obtained from ALA, which undergoes an endogenous enzymatic reaction to form eicosapentaenoic and docosahexaenoic acids (CIABOTTI et al, 2019).…”

Effect of processing method on quality characteristics of harit soybean (glycine max): in vitro protein digestibility, hplc, ftir analysis

“…Soybean ( Glycine max L. Merrill) is a legume and oilseed crop which is well known for its inexpensive source of dietary protein and energy in the world. It consists of 7.4–8.4% moisture, 35.7–45.3% protein, 18.2–25.4% oil, 4.8–5.6% ash, 13.9-35% carbohydrates of which 17% is the dietary fiber, vitamins and minerals (Ciabotti et al , 2019). Besides nutrient, it consists of nutraceutical compounds such as isoflavones, tocopherol, lecithin, bioactive peptides and phenolic compounds such as caffeic acid, chlorogenic acid, p-coumaric acid, ferulic acid, etc that possess health benefits to humans.…”

Transcriptional Profile of Soybean Seeds with Contrasting Seed Coat Color

“…These results corroborate what was observed in other studies for the BRSMG 715A cultivar and other black seed coat genotypes [ 9 , 17 , 24 ]. Additionally, cultivars with black seed coats stand out for having a higher concentration of phenolic compounds such as anthocyanin and flavonoids [ 75 ]. Furthermore, with high lignin contents, they have lower seed coat permeabilities and absorb less water.…”