Lutein Contents of Soybeans (Glycine max L.) Cultivated in Korea

국내 콩(Glycine max L.)자원의 lutein 함량

  • Choi, Young-Min (Department of Food Science and Technology, Chungbuk National University) ;
  • Lim, Ho (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Sun-Hee (Department of Crop Science, Chungbuk National University) ;
  • Kim, Hong-Sik (Department of Crop Science, Chungbuk National University) ;
  • Jong, Seung-Keun (Department of Crop Science, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • 최용민 (충북대학교 식품공학과) ;
  • 임호 (충북대학교 식품공학과) ;
  • 우선희 (충북대학교 식물자원학과) ;
  • 김홍식 (충북대학교 식물자원학과) ;
  • 정승근 (충북대학교 식물자원학과) ;
  • 이준수 (충북대학교 식품공학과)
  • Published : 2007.10.31

Abstract

Little is known about the genetic variability in lutein content for soybeans (Glycine max L.) cultivated in Korea. Therefore, the objective of this study was to screen high quality soybean cultivars for lutein content. The lutein contents of 23 recommended varieties, 56 sauce varieties, 44 sprout varieties, and 40 local varieties were determined by saponification followed by reversed phase high performance liquid chromatography (HPLC). We found that IT No. 153398 and 22789, originating from sauce and local varieties, respectively, contained significantly higher amounts of lutein as compared to the other 161 samples. Moreover, relevant quantitative differences were found among the samples, which had lutein contents ranging from 83 to $402{\mu}g/100g$ in the recommended varieties, from 39 to $778{\mu}g/100g$ in the sauce varieties, from 52 to $589{\mu}g/100g$ in the sprout varieties, and from 106 to $861{\mu}g/100 g$ in the local varieties, respectively. In summary, this study provides reliable lutein data for soybean cultivars that can be used for breeding studies and the development of functional foods.

Keywords

soybean;lutein;HPLC;saponification

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