Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 161-169

  Lee, Jin Hwan ^a   Cho, Kye Man ^b  

^a National Institute of Biological Resources   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Anthocyanin; Antioxidant activity; Black soybean; HPLC DAD ESI MS; Isoflavone; Storage

Indexed keywords

ANTIOXIDANT ACTIVITIES; BLACK SOYBEAN; DAIDZEIN; GENISTEIN; GLYCITEIN; HPLC-DAD-ESI/MS; ISOFLAVONES; ROOM TEMPERATURE; SCAVENGING ACTIVITIES; STORAGE PERIODS; STORAGE TIME;

COLUMN CHROMATOGRAPHY; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTHOCYANINS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTHOCYANIN; CYANIDIN 3 O GLUCOSIDE; DAIDZEIN; DEPHINIDIN E O GLUCOSIDE; FATTY ACID; GENISTEIN; GLUCOSIDE; GLYCITEIN; ISOFLAVONE; OIL; PETUNIDIN 3 O GLUCOSIDE; PROTEIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; DIODE; ELECTROSPRAY MASS SPECTROMETRY; FOOD COMPOSITION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ISOLATION PROCEDURE; ROOM TEMPERATURE; SOYBEAN;

GLYCINE MAX;

EID: 80054051286     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.052     Document Type: Article

References (30)

1. M.S. Antony, T.B. Clarkson, C.L. Hughes, T.M. Morgan, and G.L. Burke Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys Journal of Nutrition 126 1996 43 50 (Pubitemid 26030632)
2. AOAC Official methods of analysis 15th ed. 1990 Association of Official Analytical Chemists Washington, DC
3. I.R. Astadi, M. Astuti, U. Santoso, and P.S. Nugraheni In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL) Food Chemistry 112 2009 659 663
4. M.A. Blois Antioxidant determination by the use of a stable free radical Nature 181 1958 1199 1200
5. M.G. Choung, I.Y. Baek, S.T. Kang, W.Y. Han, D.C. Shin, and H.P. Moon Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.) Journal of Agricultural and Food Chemistry 49 2001 5848 5851
6. C.R. Correa, L. Li, G. Aldini, M. Carimi, C.Y.O. Chen, and H.Y. Chun Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max) Food Chemistry 123 2010 1176 1184
7. M.S. Cosio, D. Ballabio, S. Benedetti, and C. Gigliotti Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue Food Chemistry 101 2007 485 491 (Pubitemid 44333182)
8. D.O. Etienne, J.F. Ashton, and N.P. Shah Isoflavone phytoestrogen degradation in fermented soymilk selected β-glucosidase producing L. acidophilus strains during storage at different temperatures International Journal of Food Microbiology 115 2007 79 88 (Pubitemid 46350888)
9. N. Fellegrin, R. Ke, M. Yang, and C. Rice-Evans Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay Methods in Enzymology 299 1999 379 389 (Pubitemid 28483910)
10. R.Y. Huang, and C.C. Chou Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions Journal of Agricultural and Food Chemistry 57 2009 1927 1932
11. T.L. Jeng, Y.J. Shih, M.T. Wu, and J.M. Sung Comparisons of flavonoids and anti-oxidative activities in seed coat, embryonic axis and cotyledon of black soybeans Food Chemistry 123 2010 1112 1116
12. P. Jing, V. Noriega, S.J. Schwartz, and M. Giusti Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins Journal of Agricultural and Food Chemistry 55 2007 8625 8629 (Pubitemid 350013108)
13. Kim, S. L., Berhow, A., Kim, J. T., Chi, H. Y., Lee, S. J., & Chung, I. M. (2006). Evaluation of soyasaponin, isoflavone, protein, lipid, and free sugar accumulation in developing soybean seeds. Journal of Agricultural and Food Chemistry, 54, 10013-10010.
14. J.H. Lee, N.S. Kang, S.O. Shin, S.H. Shin, S.G. Lim, and D.Y. Suh Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis Food Chemistry 112 2009 226 231
15. C. Liu, X. Wang, H. Ma, Z. Zhang, W. Gao, and L. Xiao Functional properties of protein isolates from soybeans stored under various conditions Food Chemistry 111 2008 29 37
16. G.A. Macz-Pop, A.M. González-Paramás, J.J. Pérez-Alonso, and J.C. Rivas-Gonzalo New flavanol-anthocyanin condensed pigments and anthocyanin composition in Guatemalan beans (Phaseolus spp.) Journal of Agricultural and Food Chemistry 54 2006 536 542
17. A.G. Marangoni, T. Palma, and D.W. Stanley Membrane effects in postharvest physiology Postharvest Biology and Technology 7 1996 193 217
18. M.J. Messina Legumes and soybeans: overview of their nutritional profiles and health effects American Journal of Clinical Nutrition 70 1999 439s 450s (Pubitemid 29407122)
19. K. Mitani, S. Narimatsu, and H. Kataoka Determination of daidzein and genistein in soybean foods by automated on-line in-tube solid-phase microextraction coupled to high-performance liquid chromatography Journal of Chromatography A 986 2003 169 177 (Pubitemid 36126457)
20. J.R. Morelló, M.J. Motilva, M.J. Tovar, and M.P. Romero Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction Food Chemistry 85 2004 357 364
21. R. Mujoo, D.T. Trinh, and P.K.W. Ng Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture Food Chemistry 82 2003 265 273 (Pubitemid 36677492)
22. M.R. Ochoa, A.G. Kesseler, M.B. Vullioud, and J.E. Lozano Physical and chemical characteristics of raspberry pulp: Storage effect on composition and color Lebensmittel-Wissenschaft und-Technologie 32 1999 149 153 (Pubitemid 129312044)
23. M.K. Piskula, J. Yamakoshi, and Y. Iwai Daidzein and genistein but not their glucosides are absorbed from the rat stomach FEBS Letters 447 1999 287 291 (Pubitemid 29146103)
24. P.R. Shewry, J.A. Napier, and A.S. Tatham Seed storage proteins: Structures and biosynthesis Plant Cell 7 1995 945 956
25. P.J. Tsai, L. Delva, T.Y. Yum, Y.T. Huang, and L. Dufossé Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating Food Research International 38 2005 1059 1065 (Pubitemid 41080557)
26. Y.I. Wang, L.Y. Sheen, and C.C. Chou Storage effects on the content of anthocyanin, mutagenicity, and antimutagenicity of black soybean koji LWT-Food Science and Technology 43 2010 702 707
27. B.A. Were, A.O. Onkware, S. Gudu, M. Welander, and A.S. Carlsson Seed oil content and fatty acid composition of east African sesame (Sesamum indicum L.) accessions evaluated over 3 years Field Crops Research 97 2006 254 260
28. J. Wu, and A.D. Muir Isoflavone during protease hydrolysis of defatted soybean meal Food Chemistry 118 2010 328 332
29. F. Yang, Y. Ma, and Y. Ito Separation and purification of isoflavones from a crude soybean extract by high-speed counter-current chromatography Journal of Chromatography A 928 2001 163 170 (Pubitemid 32822784)
30. Z. Yang, and W. Zhai Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.) Innovative Food Science and Emerging Technologies 11 2010 169 176