Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages

Abstract

How to cite CARRÃO-PANIZZI, M.C.; SILVA, B. dos S.; LEITE, R.S.; GODOY, R.L. de O.; SANTIAGO, M.C.P. de A.; FELBERG, I.; OLIVEIRA, M.C.N. de. Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages. Pesquisa Agropecuária Brasileira, v.54, e00032, 2019.Abstract -The objective of this work was to determine the oil, protein, fatty acid, isoflavone, and anthocyanin contents in soybean grains of different breeding lines and maturity stages. Evaluations were performed for the chemical profiles of black-(BRM09-50995) and of yellow-seed-coat (BRM11-51428 and BRM08-50643) breeding lines, harvested at the R6 (immature seeds), R7 (physiological maturity), and R8 (full maturity) maturity stages. Oil and protein contents increased from the R6 to the R8 stage, and BRM11-51428 showed the highest protein content. Palmitic, stearic, and linolenic fatty acids were higher at R6, and linoleic and oleic acids were higher at R7 and R8, respectively. At the R8 growth stage, BRM11-51428 and BRM 09-50995 showed the highest contents of oleic and linoleic acids, respectively, and the lowest content of linolenic acid. The amounts of isoflavone glucosides and aglucones were higher at R8, while malonyl forms were higher at R7. Total aglucones increased about three times from R6 to R8. BRM09-50995 showed the highest content of total isoflavones and anthocyanins, mainly at the R8 stage, which makes this lineage an option to process functional soybean food.

Edamame caspian sea soygurt as plant-based yogurt alternatives

“…Edamame has been cultivated in China for thousands of years as medicine, then became popular since edamame was introduced and produced as an agricultural commodity by Japan and spread to other regions in East Asia and eventually to various regions globally, including Indonesia (Konovsky et al, 2020). Edamame has higher productivity, softer texture, larger seed size, and sweeter taste than soybeans (Carrão-Panizzi et al, 2019;Mozzoni and Chen, 2018). Edamame contains high protein with an amino acid composition that resembles milk protein, fiber, minerals, vitamins, and isoflavones as a source of antioxidants (Capriotti et al, 2015;Chen et al, 2022;Xu et al, 2022;Zeipin et al, 2017).The isoflavones in edamame are glycosides that have low bioavailability.…”