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Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)
Author(s) -
Correa Camila Renata,
Li Lei,
Aldini Giancarlo,
Carini Marina,
Chen CY Oliver,
Chun HyeKyung,
Cho SooMuk,
Park KiMoon,
Russell Robert,
Blumberg Jeffrey,
Yeum KyungJin
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.4
Subject(s) - chemistry , daidzein , food science , polyphenol , phenols , composition (language) , tocopherol , genistein , glycine , lutein , carotenoid , antioxidant , biochemistry , vitamin e , biology , linguistics , philosophy , amino acid , endocrinology
The phytonutrient composition of 5 varieties of black soybeans ( Glycine max) and their stability at 22, 4 and −80°C over 14 mo were determined by HPLC systems with electrochemical and UV detection. Polyphenol content was confirmed by an orbitrap high resolution mass spectrometer. The different varieties of black soybeans contained 249–405, 84–137, and 6.76–14.98 μg/g dry wt, respectively of α‐tocopherol, γ‐tocopherol, and lutein. The major polyphenols in black soybeans were daidzein and genistein at 193–288 and 145–223 μg/g dry wt, respectively. No significant decrease was found in total phenols across the temperatures and time tested. In contrast, lutein, α‐tocopherol and γ‐ tocopherol degraded significantly within 1 mo of storage at 22°C (p<0.01) but remained stable through 6 mo at 4°C and 14 mo at −80°C. Thus, black soybeans are rich source of α‐ and γ‐tocopherol, total phenols, daidzein and genistein with their content of these compounds varying dependent upon their variety. Storage of black soybeans at low temperature is recommended to reduce the loss of fat‐soluble nutrients over an extended period of time. [Supported by USDA ARS #1950‐51000‐065‐08S, USA and BioGreen 21 #20070301034009 RDA, Korea]