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Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).
J Food Sci 2016; 81(7):C1679-91JF

Abstract

Soy sprouts possess health benefits and is required to be cooked before consumption. The effects of cooking on the phenolic components and antioxidant properties of soy sprouts with different germination days were investigated. A food-grade cultivar Prosoy with a high protein content was germinated for 1, 2, 3, 5, and 7 d and cooked till palatable for 20, 20, 5, 5, and 7 min, respectively. Total phenolic content (TPC), total flavonoids content (TFC), condensed tannins content (CTC), individual phenolic acids, isoflavones, DPPH, ferric-reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) of raw and cooked sprouts were measured. Cooking caused significant losses in phenolic content and antioxidant activities, and maximum loss was on day 3 > 5 > 7, including TPC (32%, 23%, and 15%), TFC (50%, 44%, and 20%), CTC (73%, 47%, and 12%), DPPH (31%, 15%, and 5%), FRAP (34%, 25%, and 1%), and ORAC (34%, 22%, 32%), respectively. Cooking caused significant losses in most individual phenolic acid, benzoic group, cinnamic group, total phenolic composition, individual isoflavones, and total isoflavones. The losses of phenolic acids such as gallic, protocatechuic, hydroxybenzoic, syringic, chlorogenic, or sinapic acids during cooking were not compensated by the increases in trihydroxybenzoic, vanillic or coumaric acids on certain days of germination. Cooking caused minimal changes in phenolic acid composition of day 1 and 2 sprouts compared to 3, 5, and 7 d sprouts.

Authors+Show Affiliations

Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, Miss., 39762, U.S.A.Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ, Miss., 39762, U.S.A.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27258930

Citation

Kumari, Shweta, and Sam K C. Chang. "Effect of Cooking On Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine Max)." Journal of Food Science, vol. 81, no. 7, 2016, pp. C1679-91.
Kumari S, Chang SK. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). J Food Sci. 2016;81(7):C1679-91.
Kumari, S., & Chang, S. K. (2016). Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). Journal of Food Science, 81(7), pp. C1679-91. doi:10.1111/1750-3841.13351.
Kumari S, Chang SK. Effect of Cooking On Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine Max). J Food Sci. 2016;81(7):C1679-91. PubMed PMID: 27258930.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). AU - Kumari,Shweta, AU - Chang,Sam K C, Y1 - 2016/06/03/ PY - 2016/02/04/received PY - 2016/04/11/revised PY - 2016/04/25/accepted PY - 2016/6/4/entrez PY - 2016/6/4/pubmed PY - 2017/4/15/medline KW - antioxidants KW - germination KW - isoflavones KW - phenolic acids KW - soybean SP - C1679 EP - 91 JF - Journal of food science JO - J. Food Sci. VL - 81 IS - 7 N2 - Soy sprouts possess health benefits and is required to be cooked before consumption. The effects of cooking on the phenolic components and antioxidant properties of soy sprouts with different germination days were investigated. A food-grade cultivar Prosoy with a high protein content was germinated for 1, 2, 3, 5, and 7 d and cooked till palatable for 20, 20, 5, 5, and 7 min, respectively. Total phenolic content (TPC), total flavonoids content (TFC), condensed tannins content (CTC), individual phenolic acids, isoflavones, DPPH, ferric-reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) of raw and cooked sprouts were measured. Cooking caused significant losses in phenolic content and antioxidant activities, and maximum loss was on day 3 > 5 > 7, including TPC (32%, 23%, and 15%), TFC (50%, 44%, and 20%), CTC (73%, 47%, and 12%), DPPH (31%, 15%, and 5%), FRAP (34%, 25%, and 1%), and ORAC (34%, 22%, 32%), respectively. Cooking caused significant losses in most individual phenolic acid, benzoic group, cinnamic group, total phenolic composition, individual isoflavones, and total isoflavones. The losses of phenolic acids such as gallic, protocatechuic, hydroxybenzoic, syringic, chlorogenic, or sinapic acids during cooking were not compensated by the increases in trihydroxybenzoic, vanillic or coumaric acids on certain days of germination. Cooking caused minimal changes in phenolic acid composition of day 1 and 2 sprouts compared to 3, 5, and 7 d sprouts. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/27258930/Effect_of_Cooking_on_Isoflavones_Phenolic_Acids_and_Antioxidant_Activity_in_Sprouts_of_Prosoy_Soybean__Glycine_max__ L2 - https://doi.org/10.1111/1750-3841.13351 DB - PRIME DP - Unbound Medicine ER -