Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains

Carrão-Panizzi, M. C.; Góes-Favoni, Silvana Pedroso de; Kikuchi, Akio

doi:10.1590/s1516-89132004000200010

Cited by 15 publications

(17 citation statements)

References 20 publications

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“…The soybean cultivars BR 36 and IAS 5 have low (53.7 mg per 100 g) and high (136.4 mg per 100 g) isoflavone contents, respectively (Carrão-Panizzi et al, 1998). Grains of these cultivars were supplied by Embrapa Soja, located in Londrina, PR, Brazil.…”

Section: Methodsmentioning

confidence: 99%

“…These aglycones exist in smaller amounts in other nonfermented soy products such as tofu and soymilk (Wang & Murphy, 1994;Astuti & Dalais, 2000). Carrão-Panizzi et al (1998) studied the influence of the environment on the growth of Brazilian soybean cultivars and concluded that differences in the isoflavone content, in different sowing locations, allows the selection of locations for the production of soybean with low or high isoflavone contents.…”

Section: Introductionmentioning

confidence: 99%

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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

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-The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the aglycone forms in the tempeh from both cultivars was increased. The malonyl forms reduced 83% after cooking. Less than 24 hours of refrigeration did not affect the isoflavone profile of tempeh from either cultivar, which is a good indicator of its quality. The tempeh maintains the high and low isoflavone content of the cultivars, which indicates that cultivar differences in this trait should be considered when processing tempeh.Index terms: Rhizopus microsporus var. oligosporus, aglycone, fermentation, functional food, high performance liquid chromatography, malonyl. Mudanças no perfil de isoflavonas e na composição química de 'tempeh' durante o processamento e a refrigeraçãoResumo -O objetivo deste trabalho foi analisar mudanças no perfil de isoflavonas, determinado por meio de cromatografia líquida de alta eficiência, em diferentes estágios do processamento e após refrigeração de 'tempeh'. Para a produção do 'tempeh', grãos de soja limpos das cultivares BR 36 (baixo teor de isoflavonas) e IAS 5 (alto teor) foram descascados, e os cotilédones foram hidratados e, em seguida, cozidos por 30 min em água fervente. Em seguida, esporos do fungo Rhizopus microsporus var. oligosporus foram inoculados nos cotilédones cozidos e resfriados, e incubados a 32ºC por 6, 12, 18 e 24 horas em sacos perfurados de polipropileno, para fermentação. O 'tempeh' resultante foi refrigerado por 6, 12, 18 e 24 horas. Após 24 horas de fermentação, os teores de glicosídeos de isoflavonas reduziram-se em 50%, e os das formas agliconas aumentaram, em ambas as cultivares. Após o cozimento, as formas malonil reduziram-se em 83%. A refrigeração por menos de 24 horas não afetou o perfil de isoflavonas no 'tempeh' das duas cultivares, o que é um bom indicador de sua qualidade. O 'tempeh' mantém os altos e baixos conteúdos de isoflavonas das cultivares, o que indica que as diferenças entre cultivares, para esta característica, devem ser consideradas durante o processamento de 'tempeh'.Termos para indexação: Rhizopus microsporus var. oligosporus, aglicona, fermentação, alimento funcional, cromatografia líquida de alta eficiência, malonil.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

View full text Add to dashboard Cite

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“…In general, it has been observed that isoflavone aglycons are not formed in fresh harvested soybean grains (CARRÃO-PANIZZI; SIMÃO; KIKUCHI, 2003). It is assumed that seeds should have some damage to favor water absorption giving conditions for β-glycosidades to catalyze aglycons formation.…”

Section: Spectrophotometric Determination Of the Phytic Acidmentioning

confidence: 99%

“…Isoflavones are affected by different processing techniques (COWARD et al 1998;CARRÃO-PANIZZI;GOÉS-FAVONI;KIKUCHI, 2004), and changes in chemical composition modifying the isoflavones forms (glycosides, malonyl and aglycones) are common (AGUIAR, 2002). Isoflavones are also highly influenced by genetic variability and environmental conditions (CARRÃO-PANIZZI et al, 2009b).…”

Section: Spectrophotometric Determination Of the Phytic Acidmentioning

confidence: 99%

“…The isoflavone malonyl forms are unstable at high temperatures and are converted to their respective β-glycoside forms (CARRÃO-PANIZZI; SIMÃO; KIKUCHI, 2003;CARRÃO-PANIZZI;GOÉS-FAVONI;KIKUCHI, 2004). In tempeh processing, soybean grains presented a significant reduction in the isoflavone malonyl forms after cooking (Table 2).…”

Section: Spectrophotometric Determination Of the Phytic Acidmentioning

confidence: 99%

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Chemical composition of tempeh from soybean cultivars specially developed for human consumption

et al. 2012

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Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.

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Erratum: Analytical and compositional aspects of isoflavones in food and their biological effects

2009

Molecular Nutrition Food Res

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Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains

Abstract: ABSTRACT

Cited by 15 publications

References 20 publications

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Erratum: Analytical and compositional aspects of isoflavones in food and their biological effects

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