Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars

Abstract

Natural phenols are an important functional compound widely distributed in plants with benefits that promote human health. The content of total phenols, flavonoids, and anthocyanins and their composition distribution in 18 soybean cultivars was investigated. There are four phenolic acid distribution forms in these soybean cultivars, namely free, esterified, glycosided, and insoluble-bound. Total phenols, flavonoids, and anthocyanins from 6 black soybean cultivars were found in higher numbers than those from 12 other yellow soybean cultivars. Free and esterified phenolic acids were the main phenolic acid form in all 18 soybean samples. Chlorogenic acid and caffeic acid were the dominant phenolic acids in eight detected phenolic acids, and daidzin and genistin were the abundant isoflavones in five detected isoflavones. Furthermore, the antioxidant activities of total phenols from the 6 black soybean cultivars were greater than those from the 12 yellow soybean cultivars, and there was a significant positive correlation between antioxidant activity and total phenolic content. Black soybeans could be a potential resource for developing natural antioxidants that may play a crucial role in human health protection.

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

“…9 Chlorogenic acid (CHA) is the dominant phenolic acid in the soybean and it is reported that CHA could relieve the FA symptom. 10,11 Its effectiveness to reducing allergenicity of food allergen has been verified in complexes by covalent interaction, such as interaction with whey protein and peanut protein as reported previously. 12,13 Meanwhile, caffeic acid (CHA precursor) is also found to reduce whey protein allergenicity by noncovalent interaction.…”

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

“…The total phenolic acid content of raw BS was 375.43 μg/g, which was characterized as naringin (144.9 μg/g), protocatechuic acid (86.39 μg/g), phloretic acid (70.0 μg/g), naringenin (31.44 μg/g), salicylic acid (16.48 μg/g), catechin (7.2 μg/g), p ‐coumaric acid (6.19 μg/g), veratric acid (3.29 μg/g), quercetin (2.46 μg/g), chlorogenic acid (2.3 μg/g), ferulic acid (2.14 μg/g), gallic acid (1.11 μg/g), biochanin (1.05 μg/g), and caffeic acid (0.38 μg/g; M. Y. Kim et al., 2016). Furthermore, the total phenolic acid content in BS (482.37–719.16 μg GAE/g) was found to be higher than that in YS (159.25–384.15 μg GAE/g; Zhu et al., 2018).…”

​Relationship of Phytochemical and Seed Characteristics of Indonesian Soybean Varieties

“…On the other hand, anthocyan ins have not been detected in the cotyledon and seed coats of yellow soybean (Yusnawan 2016). The reason is that the pigmentation of the seed coat is inhibited in yellow soybeans, causing low levels of anthocyanins and proanthocyanidins (Zhu et al 2018). Although yellow soybeans lack anthocyanins, they are abundant in isoflavones which are responsible for the quantity of flavonoid content.…”