Document Detail


Isoflavone Composition and Antioxidant Capacity of Modified-Lipoxygenase Soybeans Grown in Maryland.
MedLine Citation:
PMID:  22098380     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Maryland-grown soybean lines modified for low lipoxygenase-1 (LOX-1) content and a traditional non-modified cultivar were analyzed for fatty acid composition, total phenolic content (TPC), isoflavone composition, relative DPPH• scavenging capacity (RDSC), and hydroxyl radical scavenging capacity (HOSC). Soybean lines included black, brown, and yellow soybeans. TPC of all soybean lines ranged from 2.84 to 4.74 mg Gallic acid equivalents (GAE)/g flour. Total isoflavones were between 2.78 and 8.66 μmol/g flour. RDSC of all lines was between 0.48 and 14.62 μmol Trolox equivalents (TE)/g flour, and HOSC ranged from 53.57 to 135.52 μmol TE/g flour. Some modified-LOX genotypes demonstrated antioxidant capacity and/or isoflavone content that was similar to or higher than the non-modified cultivar (P < 0.05). Black colored soybeans demonstrated higher TPC and RDSC than most yellow soybean lines, although did not have higher isoflavone content. The results demonstrate that modification of the LOX trait did not necessarily alter antioxidant capacity or chemical composition of the experimental soybean lines when compared with a non-modified cultivar. These soybean lines may be studied further for nutraceutical properties and use in functional foods.
Authors:
Monica Whent; Junli Lv; Devanand L Luthria; William Kenworthy; Liangli Lucy Yu
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-18
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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