Variation of β-carotene Concentration in Soybean Seed and Sprout

Kang, Eun-Young; Kim, Eunhye; Chung, Ill‐Min; Ahn, Jae-Min

doi:10.7740/kjcs.2012.57.4.324

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…They observed about a 20, 24 fold increase in the lutein levels and an 8, 17 fold increase in the -carotene level, in Pungsannamul and Bosug, respectively. The average -carotene content in soybean seed was 6.6 g/g whereas, in the 5-day-old sprouts, it was 33.3 g/g (Kang et al 2012).…”

Section: Vitamin Contentmentioning

confidence: 90%

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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Soybean [Glycine max (L.) Merr.] sprouts are highly digestible and a year around vegetable suitable for human consumption. Sprouting process causes a number of biochemical changes inside the seed, resulting in the accumulation of various primary and secondary metabolites. Due to such changes, sprouts contain high levels of health-promoting phytochemicals as compared to other vegetables. Sprouts are an excellent source of protein, amino acids, and vitamins, which provide numerous health benefits. Due to such advantages, soybean sprouts have been preferred as a part of daily diets in Korea and quality soybean sprouts are in high demand in the edible food market. To produce high quality soybean sprouts, several factors, including the choice of the variety, health benefits from sprout phytonutrients and inherent genetic variation for the sprout-related traits of the variety need to be considered. In this review, we have summarized literature on soybean sprout components, the health benefits, changes in nutritional factors during the sprouting process and the genetic variation among the cultivars developed for sprout usage. We have also reviewed procedures and factors like seed characteristics, temperature, chemical applications that influence the sprouting process. The information collectively presented here will be useful for understanding the progress of soybean cultivars developed for soybean sprout development and use.

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Section: Vitamin Contentmentioning

confidence: 90%

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Ghani¹,

Kulkarni²,

Song³

et al. 2016

Plant Breed. Biotech.

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“…It was caused by the content of natural pigmen of kidney beans and soybeans. Kidney beans contain anthocyanins and proanthocyanidins (Pangastuti et al, 2013;Han et al, 2015;Wiranata et al, 2017), while soybeans contain carotenoid (Kang et al, 2012;Qin et al, 2017). Anthocyanins and proanthocyanidins are natural bioactive compounds which contributed as red pigmen color, while carotenoid is yellow-orange pigmen color.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Characteristics of Composite Flour Made of Kidney Bean and Soybean

Syafutri¹,

Syaiful

Lidiasari

et al. 2023

J. appl. agricultural sci. technol.

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Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.

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“…Catechins have drawn attention owing to their potential roles in several activities, including antibacterial [ 19 ], anti-inflammatory [ 20 ], and antioxidative activities [ 21 , 22 ], and could also possess the anti-carcinogenic effect [ 23 ]. Brown soybeans are rich in β-carotene compared to black, green, yellow, and mottled soybeans [ 24 ]. β-carotene is reported to have antioxidative and anticancer effects [ 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Protein, Amino Acid, Oil, Fatty Acid, Sugar, Anthocyanin, Isoflavone, Lutein, and Antioxidant Variations in Colored Seed-Coated Soybeans

Dhungana

Seo

Kang

et al. 2021

Plants

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Different physiological and genetic studies show that the variations in the accumulation of pigment-stimulating metabolites result in color differences in soybean seed coats. The objective of this study was to analyze the nutrient contents and antioxidant potential in black, brown, and green seed-coated soybeans. Significant variations in protein (38.9–43.3%), oil (13.9–20.4%), total sugar (63.5–97.0 mg/g seed), total anthocyanin (3826.0–21,856.0 μg/g seed coat), total isoflavone (709.5–3394.3 μg/g seed), lutein (1.9–14.8 μg/g), total polyphenol (123.0–385.8 mg gallic acid/100 g seed), total flavonoid (22.1–208.5 mg catechin/100 g seed), 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS; 275.0–818.8 mg Trolox/100 g seed), and 2,2-diphenyl-1-picrylhydrazyl (DPPH; 96.3–579.7 mg Trolox/100 g seed) were found among the soybean genotypes. Ilpumgeomjeong2 contained the lowest protein but the highest oil and total sugar. The lowest oil-containing Wonheug had the highest protein content. Socheong2 was rich in all four variables of antioxidants. Anthocyanins were detected only in black soybeans but not in brown and green soybeans. The variation in isoflavone content was up to 5-fold among the soybean genotypes. This study could be a valuable resource for the selection and improvement of soybean because an understanding of the nutrient content and antioxidant potentials is useful to develop effective strategies for improving the economic traits; for example, the major emphasis of soybean breeding for fatty acids is to enhance the oleic and linoleic acid contents and to decrease linolenic acid content.

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Variation of β-carotene Concentration in Soybean Seed and Sprout

Abstract: In this study, β-carotene concentrations was determined in soybean cultivar according to seed size, usage, seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of β

Cited by 4 publications

References 10 publications

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Soybean Sprouts: A Review of Nutrient Composition, Health Benefits and Genetic Variation

Characteristics of Composite Flour Made of Kidney Bean and Soybean

Protein, Amino Acid, Oil, Fatty Acid, Sugar, Anthocyanin, Isoflavone, Lutein, and Antioxidant Variations in Colored Seed-Coated Soybeans

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