A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Kim, J. A.; Jung, Wi Hoon; Chun, Sechul; Yu, Chang Yeon; H., K.; Gwag, Jae‐Gyun; Chung, Ill‐Min

doi:10.1007/s00217-006-0377-y

Cited by 71 publications

(86 citation statements)

References 9 publications

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“…These results agree with these obtained by Kim et al [2006b], who identifi ed some of these compounds in various soybean cultivars, in similar concentrations. These authors found that germination process in dark and light conditions produced changes in these compounds (hydroxycinnamic and hydroxybenzoic acids).…”

Section: Hydroxybenzoic and Hydroxycinnamic Acidssupporting

confidence: 92%

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Dueñas¹,

Hernández²,

Robredo³

et al. 2012

Pol. J. Food Nutr. Sci.

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In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.

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Section: Hydroxybenzoic and Hydroxycinnamic Acidssupporting

confidence: 92%

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Dueñas¹,

Hernández²,

Robredo³

et al. 2012

Pol. J. Food Nutr. Sci.

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show abstract

“…It is a plant chemical that is structurally similar to estrogen. The primary isoflavones present in the whole soybean include glycosides such as genistein, daidzein, syringic, chlorogenic, gallic, and ferulic acids which form the major phenolic compounds and have been credited with performing several health promoting functions [32]. Research suggests soybean isoflavone affects resistance to cancer, prevents osteoporosis, diminishes antibacterial inflammation, and controls cardiovascular disease [33].…”

Section: Soybean Isoflavonesmentioning

confidence: 99%

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Zhu

et al. 2013

ISRN Industrial Engineering

106

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The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.

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“…The primary isoflavones present in the whole soybean include glycosides of genistin and daidzin, while syringic, chlorogenic, gallic, and ferulic acids form the major phenolic compounds (Kim et al, 2006). To date, little study has been carried out on the proximate composition, antioxidant capacity, isoflavones and phenolic compounds profile for soybean by-products.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity, phenolics and isoflavones in soybean by-products

2010

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a b s t r a c tThis study aimed to determine proximate composition, antioxidant capacity, total phenolic content, isoflavones and free phenolic compounds in soy by-products. High carbohydrate and protein contents were found in grade A soymilk powder (GASP) compared to grade B soymilk powder (GBSP) and soy husk powder (SHP). Ash, moisture and total dietary fibre contents were reported to be the highest in soy husk, while GBSP had the highest fat content. Antioxidant capacity as assessed using b-carotene bleaching assay was in the order of SHP % GBSP > GASP, and the ranking order of the Trolox Equivalent Antioxidant Capacity (TEAC) value was GASP % GBSP > SHP, while the Ferric Reducing Antioxidant Power (FRAP) value was GASP > GBSP > SHP. The total phenolic content was in the range of 62.44-103.86 mg GAE/100 g wet weight, and the major phenolic compounds in free form were ferulic, vanilic as well as gallic acids. Acid hydrolysis increased the amount of total extractable isoflavone in all soy samples.

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A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Cited by 71 publications

References 9 publications

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Antioxidant capacity, phenolics and isoflavones in soybean by-products

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