Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
Samo za registrovane korisnike
2013
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., r...espectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.
Ključne reči:
antioxidant activity / Isoflavones / Oxidative enzymes / Phenolic profiles / SoybeanIzvor:
European Food Research and Technology, 2013, 237, 3, 409-418Izdavač:
- Springer, New York
Finansiranje / projekti:
- Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1007/s00217-013-2005-y
ISSN: 1438-2377
WoS: 000323334800014
Scopus: 2-s2.0-84881513708
Institucija/grupa
MRIZPTY - JOUR AU - Žilić, Slađana AU - Perić, Vesna AU - Akillioglu, Gul AU - Gokmen, Vural AU - Serpen, Arda PY - 2013 UR - http://rik.mrizp.rs/handle/123456789/475 AB - The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection. PB - Springer, New York T2 - European Food Research and Technology T1 - Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean VL - 237 IS - 3 SP - 409 EP - 418 DO - 10.1007/s00217-013-2005-y ER -
@article{ author = "Žilić, Slađana and Perić, Vesna and Akillioglu, Gul and Gokmen, Vural and Serpen, Arda", year = "2013", abstract = "The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.", publisher = "Springer, New York", journal = "European Food Research and Technology", title = "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean", volume = "237", number = "3", pages = "409-418", doi = "10.1007/s00217-013-2005-y" }
Žilić, S., Perić, V., Akillioglu, G., Gokmen, V.,& Serpen, A.. (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology Springer, New York., 237(3), 409-418. https://doi.org/10.1007/s00217-013-2005-y
Žilić S, Perić V, Akillioglu G, Gokmen V, Serpen A. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology. 2013;237(3):409-418. doi:10.1007/s00217-013-2005-y .
Žilić, Slađana, Perić, Vesna, Akillioglu, Gul, Gokmen, Vural, Serpen, Arda, "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean" in European Food Research and Technology, 237, no. 3 (2013):409-418, https://doi.org/10.1007/s00217-013-2005-y . .