Variability of thiamine, riboflavin and niacin content in soybean seed

Abstract

Because of its composition and high biological value soybean is considered the food of the future and is being used worldwide both in preparation of various dietary products and for diverse food articles. The addition of soybean and evaluation of the biological value of products is mostly based on data about the content of individual soybean components obtainable from different tables on the composition and nutritional value of food products. Therefore, within a more extensive project, investigations were carried out in our laboratory to find out how genetic and climatic factors effect the biosynthesis and accumulation of different soybean seed components and to what extent the observed differences influence the accuracy of nutritional value evaluation of food products obtained. Although the vitamin B complex is important for the growth and metabolism of living organisms, as an essential part of the enzyme system which is the basis of life processes, these vitamins are not sufficiently represented in the research concerning soybean. Except for the few authors [1–5] who studied the distribution of thiamine, Liener [6] summarizing the results of previous investigations gives the most complete account of B vitamins content in mature and immature soybean seed.

Natural variation in tocopherols, B vitamins, and isoflavones in seeds of 13 Korean conventional soybean varieties

“…It is known that the contents of B vitamins in crops such as beans and wheat grains are influenced by variety, seed maturity, and cultivation environment [22,40]. However, studies for the effects of environmental and genetic factors on vitamin B accumulation in soybean seeds were not sufficiently reported.…”

“…However, studies for the effects of environmental and genetic factors on vitamin B accumulation in soybean seeds were not sufficiently reported. Vedrina-Dragojević et al [22] reported that thiamine and riboflavin concentrations were markedly different between four soybean varieties and climatic factors in the 3 years. In contrast, niacin content was similar between the cultivars in the same year.…”

“…Kim et al [21] showed that the contents of vitamins B1, B2, B3, B5, B6, and total B vitamins in seeds of 10 black and one yellow soybean varieties varied according to variety. Vedrina-Dragojevic et al [22] determined the contents of vitamins B1, B2, and B3 in four soybean genotypes over the course of 3 years and showed that climatic and genetic factors played a role in vitamin B synthesis. Isoflavone contents in soybean seeds are highly affected by both genetic and environmental factors, such as climate, planting location, crop year, and agricultural management [23][24][25][26][27].…”