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Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage.
J Food Sci. 2016 Mar; 81(3):H762-8.JF

Abstract

Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.

Authors+Show Affiliations

Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil.Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil.Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil.Inst. Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Alegrete, RS 377, Km 27, Passo Novo, CEP: 97541-970, Alegrete, RS, Brazil.Inst. Federal de Educação, Ciência e Tecnologia Sul-Riograndense - Câmpus Pelotas, CEP: 96015-360 - Pelotas, RS, Brazil.Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26816290

Citation

Ziegler, Valmor, et al. "Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature During Long-Term Storage." Journal of Food Science, vol. 81, no. 3, 2016, pp. H762-8.
Ziegler V, Vanier NL, Ferreira CD, et al. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. J Food Sci. 2016;81(3):H762-8.
Ziegler, V., Vanier, N. L., Ferreira, C. D., Paraginski, R. T., Monks, J. L., & Elias, M. C. (2016). Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. Journal of Food Science, 81(3), H762-8. https://doi.org/10.1111/1750-3841.13222
Ziegler V, et al. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature During Long-Term Storage. J Food Sci. 2016;81(3):H762-8. PubMed PMID: 26816290.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. AU - Ziegler,Valmor, AU - Vanier,Nathan Levien, AU - Ferreira,Cristiano Dietrich, AU - Paraginski,Ricardo Tadeu, AU - Monks,Jander Luis Fernandes, AU - Elias,Moacir Cardoso, Y1 - 2016/01/27/ PY - 2015/08/03/received PY - 2015/12/19/accepted PY - 2016/1/28/entrez PY - 2016/1/28/pubmed PY - 2016/10/11/medline KW - Glycine max (Merril) L KW - antioxidant capacity KW - carotenoids KW - phenolic compounds KW - tocopherol SP - H762 EP - 8 JF - Journal of food science JO - J Food Sci VL - 81 IS - 3 N2 - Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26816290/Changes_in_the_Bioactive_Compounds_Content_of_Soybean_as_a_Function_of_Grain_Moisture_Content_and_Temperature_during_Long_Term_Storage_ L2 - https://doi.org/10.1111/1750-3841.13222 DB - PRIME DP - Unbound Medicine ER -