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The dynamic changes of ascorbic acid, tocopherols and antioxidant activity during germination of soya bean ( Glycine max )
Author(s) -
Wang Linzhen,
Wang Hong,
Lai Qinrun,
Li Tong,
Fu Xiong,
Guo Xinbo,
Liu Rui Hai
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12902
Subject(s) - ascorbic acid , germination , antioxidant , food science , chemistry , tocopherol , soya bean , glycine , vitamin e , botany , biology , biochemistry , amino acid
Summary The objective of this investigation was to study the dynamic changes of ascorbic acid, tocopherols and their antioxidant activity of soya bean sprouts during germination. Results showed that the expression levels of genes related to biosynthesis of ascorbic acid and tocopherols dramatically increased during germination. The expression levels of most genes were up to the peak at day 3 and kept constantly until the end of germination. The contents of ascorbic acid, α‐tocopherol, γ‐tocopherol, δ‐tocopherol and total tocopherols increased during soya bean sprouts germination and reached peak levels on day 5, of 74.42 ± 1.64 mg/100 g DW , 7.64 ± 0.13 mg/100 g DW , 15.84 ± 1.85 mg/100 g DW , 12.37 ± 1.06 mg/100 g DW , 35.85 ± 2.81 mg/100 g DW , respectively. The antioxidant activity of soya bean sprouts increased during germination and reached peak level on day 5 to 311.01 ± 49.01 μmol ASA equiv./100 g DW . Therefore, germination significantly increased the biosynthesis of ascorbic acid, tocopherols and antioxidant activity of soya bean sprouts.