Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions

Kim, E. H.; Kim, S. H.; Chung, Jong Il; Y., H.; Kim, J. A.; Chung, Ill‐Min

doi:10.1007/s00217-005-0153-4

Cited by 134 publications

(145 citation statements)

References 30 publications

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“…Vegetable-type sprouts usually contain quantities of beneficial vitamins and minerals that are found in higher abundance when compared to mature vegetables or dormant seeds. In soybean sprouts, it has been reported that the content of phenolic compounds and isoflavones was higher than that of soybeans (Cho et al 2009;Kim et al 2006). In lentil sprouts, it has been reported that the vitamin C and total phenols are three times higher than in the seeds (Fernandez-Orozco et al 2006;Duenas et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption.

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Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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“…The germinated bean seeds exhibited lower p-hydroxybenzoic acid content, higher vanillic acid and p-coumaric acid content than raw bean seeds, while the ferulic acid content were similar [22]. The phenolic acid content of the soybean yellow sprouts produced under dark conditions and green sprouts grown in green and yellow boxes were different [99].…”

Section: Structures Of Individual Compounds Content and Changes In Cmentioning

confidence: 89%

“…Oranges [5, 9, 66, 119 -122], grapefruits [21, 123 -127], mandarins [125], Citrus bergamia juice [128], tangelos [125], lemons [129,130], pomelos [124], soybeans [99], and tomatoes [72].…”

Section: Food Sourcesmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Fruit maturation [130], harvest date [126], storage [5, 126,127], cold storage [125], squeezing [5, 9], pasteurization [5,9,72,120,122], extraction [129], concentration [5], freezing [9,122], freeze-drying [127], light treatment [99], debittering [123], and irradiation [126,127].…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

Section: Food Sourcementioning

confidence: 99%

See 2 more Smart Citations

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

138

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Chip‐based nanoflow high performance liquid chromatography coupled to mass spectrometry for profiling of soybean flavonoids

Chang

Zhao

et al. 2012

Electrophoresis

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Chip-based nanoflow high performance liquid chromatography coupled to mass spectrometry for profiling of soybean flavonoidsIn this work a chip-based nano HPLC coupled MS (HPLC-chip/MS) method with a simple sample preparation procedure was developed for the flavonoid profiling of soybean. The analytical properties of the method including the linearity (R 2 , 0.992-0.995), reproducibility (RSD, 1.50-7.66%), intraday precision (RSD, 1.41-5.14%) and interday precision (RSD, 2.76-16.90%) were satisfactory. Compared with the conventional HPLC/MS method, a fast extraction and analysis procedure was applied and more flavonoids were detected in a single run. Additionally, 13 flavonoids in soybean seed were identified for the first time. The method was then applied to the profiling of six varieties of soybean sowed at the same place. A clear discrimination was observed among different cultivars, three isoflavones, accounting for nearly 80% of total flavonoid contents, were found increased in the spring soybeans compared with the summer cultivars.

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Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions

Cited by 134 publications

References 30 publications

Changes in phenols contents from buckwheat sprouts during growth stage

Changes in phenols contents from buckwheat sprouts during growth stage

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Chip‐based nanoflow high performance liquid chromatography coupled to mass spectrometry for profiling of soybean flavonoids

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