Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean

Dixit, Amit Kumar; Bhatnagar, D.; Kumar, Vineet; Rani, Anita; Manjaya, J. G.; Bhatnagar, Deepak

doi:10.1021/jf904228e

Cited by 71 publications

(39 citation statements)

References 24 publications

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“…An increase in antioxidant capacity compared to control was observed for cultivars BRS-213, BRS-258 and Embrapa-48 irradiated with 2 kGy (4.73%), 4 kGy (1.64%) and 8 kGy (9.06%), respectively (Table 1). Although this increase in antioxidant capacity was not significant, these results agree with Dixit et al [2] who showed that irradiation with doses of 0.5 and 2 kGy induced a progressive increase in the antioxidant capacity of the three soybean cultivars, while a decrease was observed at a dose of 5 kGy. Similarly, Popović et al [1] observed a gradual increase in antioxidant capacity when they submitted a Serbian soybean cultivar to gamma radiation with doses of 1, 2, 4 and 10 kGy.…”

Section: Physicochemical Analysissupporting

confidence: 91%

“…This characteristic is mainly attributed to the presence of proteins and phytochemicals (isoflavones, tocopherol, phytosterols), compounds with an elevated antioxidant potential that prevent the formation of reactive oxygen species. Soy products are investigated as foods to reduce the risk of breast and prostate cancer, osteoporosis, cardiovascular diseases and postmenopausal symptoms, as well as serum cholesterol and triglycerides levels [2].…”

Section: Introductionmentioning

confidence: 99%

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Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

et al. 2019

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The techniques used for the preservation and processing of foods can interfere with their nutritional and organoleptic quality. The objective of this study was to evaluate the antioxidants of irradiated soybean cultivars and to determine the most suitable method of processing of water-soluble soybean extract (WSE) from their nutritional and sensory characterization. Different soybean cultivars irradiated with doses of 2, 4 and 8 kGy were submitted to biochemical analysis. The WSEs were produced by hot and cold extraction and subjected to physicochemical, biochemical, microbiological and sensory analyses. Phenolic compounds increased in the cultivars irradiated with the dose of 4 kGy or higher. However, flavonoid content, antioxidant capacity and oxidant/antioxidant enzymes remained stable regardless of the irradiation dose, except for SOD of cultivar BRS-213 whose activity was reduced at the dose of 8 kGy. Sensory acceptance was obtained for the WSE produced by hot extraction but not by cold extraction, while the latter exhibited higher protein and lipid content.

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Section: Physicochemical Analysissupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

et al. 2019

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“…This recovery may have been due to the generation of certain antioxidants, because irradiation has produced antioxidants at a specific dosage. 22) The reduced DPPH radical scavenging activity of soybean oil irradiated with rays ( Fig. 4B and C) was probably the result of irradiation-induced losses of both unsaturated fatty acids (Table 3) and carotenoids, 23) both of which are known to scavenge DPPH radicals.…”

Section: Effects Of Irradiation On the Radical Scavenging Activities mentioning

confidence: 94%

Effect of γ Irradiation on the Fatty Acid Composition of Soybean and Soybean Oil

Minami

Nakamura

Todoriki

et al. 2012

Bioscience, Biotechnology, and Biochemistry

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Food irradiation is a form of food processing to extend the shelf life and reduce spoilage of food. We examined the effects of γ radiation on the fatty acid composition, lipid peroxidation level, and antioxidative activity of soybean and soybean oil which both contain a large amount of unsaturated fatty acids. Irradiation at 10 to 80 kGy under aerobic conditions did not markedly change the fatty acid composition of soybean. While 10-kGy irradiation did not markedly affect the fatty acid composition of soybean oil under either aerobic or anaerobic conditions, 40-kGy irradiation considerably altered the fatty acid composition of soybean oil under aerobic conditions, but not under anaerobic conditions. Moreover, 40-kGy irradiation produced a significant amount of trans fatty acids under aerobic conditions, but not under anaerobic conditions. Irradiating soybean oil induced lipid peroxidation and reduced the radical scavenging activity under aerobic conditions, but had no effect under anaerobic conditions. These results indicate that the fatty acid composition of soybean was not markedly affected by radiation at 10 kGy, and that anaerobic conditions reduced the degradation of soybean oil that occurred with high doses of γ radiation.

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“…[48]. According to the authors, gamma-irradiated soybean genotypes showed an increase in antioxidant constituents and antioxidant properties at low doses of 0.5 kGy and 2.0 kGy, while the antioxidant effects of soy seeds either decreased or remained constant at a higher dose of 5.0 kGy.…”

Section: Resultsmentioning

confidence: 99%

Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage

Camargo

Vieira

Regitano-D’Arce

et al. 2012

IJMS

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Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 (L *); 25.20 and 20.38 (Chroma); 53.05 and 86.46 (°Hue). The water activities (Aw) were 0.673 and 0.425. The corresponding fatty acids were 13.33% and 12.14% (C16:0), 44.94% and 44.92% (C18:1, ω9) and 37.10% and 37.63% (C18:2, ω6). The total phenolics (TP) were 4.62 and 2.52 mg GAE/g, with antioxidant activities (AA) of 16.97 and 10.36 μmol TEAC/g. Storage time negatively correlated with Aw (in-shell peanuts) or L *, linoleic acid, TP and AA (in-shell and blanched peanuts) but positively correlated with Aw (blanched peanuts), and with oleic acid (in-shell and blanched peanuts). Irradiation positively correlated with antioxidant activity (blanched peanuts). No correlation was found between irradiation and AA (in-shell samples) or fatty acids and TP (in-shell and blanched peanuts). Irradiation protected against MF and retained both the polyunsaturated fatty acids and polyphenols in the samples.

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Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean

Cited by 71 publications

References 24 publications

Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

Effect of γ Irradiation on the Fatty Acid Composition of Soybean and Soybean Oil

Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage

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