Assessment of Antioxidant Constituents and Anti-Oxidative Properties of Vegetable Soybean

Abstract

Vegetable soybean is fast becoming a popular nutritious snack outside SouthEastern countries where its consumption is in vogue since ages. Reports have appeared in the literature concerning the nutritional value of green seeds; however, the information on its antioxidative properties is lacking. In the present investigation, 16 vegetable-type soybeans were evaluated for antioxidant constituents and antioxidative properties at picking stage. Vitamin C, total phenolic content, and total isoflavone were significantly different among different genotypes with ranges of 34.8-88.7 mg/100 g seed, 0.68-1.39 mg gallic acid equivalent/g, and 8.6-33.2 mg/100 g, respectively. 'Dada-cha 2000' had the highest total isoflavone followed by 'ASG328 Sricanan'. Genotypic differences were also observed for antioxidative properties viz. ferric reducing antioxidative power, free radical-scavenging activities, and β-carotene bleaching inhibition. 'Dada-cha 2000' showed the highest ferric reducing antioxidative power value (10.9μmoles/g), while 'Kegone' showed the lowest (3.95μmoles/g). 'Dada-cha ma-me', 'Dada-cha 2000', 'ASG328 Sricanan', and 'ASG328 Kohine' exhibited the highest free radical-scavenging activities. 'AGS439' and 'Dada-cha ma-me' exhibited the highest values for β-carotene bleaching inhibition followed by 'ASG328 Sricanan'. Correlation studies revealed significant positive correlation of ferric reducing antioxidative power and free radical-scavenging activities with individual forms of isoflavones and total isoflavone content.

Insight in edamame yield and quality parameters: a review

“…Total phenol content in green seeds ranged from 0.68 to 1.39 mg gallic acid equivalent g -1 . Antiradical activity varied from 10 to 25% (Kumar et al, 2014). In another investigation in India, ten different vegetable soybean genotypes were compared.…”

The effect of ozonated water on changes in the quality of blanched edamame during cold storage

“…It was concluded that compared to the first day, at the end of the study, the vitamin C content decreased in all samples, seeing that it dropped to 54% (C), 73% (B) and 73% for BO sample. Kumar with colleagues reported that significant genotypic variations in vitamin C content have been identified by analyzing 16 vegetable soybean green pods 34.8-88.7 mg 100 g -1 (Kumar et al, 2014). Czaikoski et al (2012) identified a 19.6% reduction in vitamin C after four days of storage of blanched soybeans at 5 °C.…”

“…Molecular ozone reactions are selective and limited to unsaturated aromatic and aliphatic compounds, as the ozone reaction with ascorbate is faster than with double bond compounds (fatty acids) (Kumar et al, 2014;Glowacz et al, 2015).…”