Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Evaluation of crude protein, crude oil, total flavonoid, total polyphenol content and DPPH activity in the sprouts from a high oleic acid soybean cultivar

  • Mugisha, James (Department of Government Services One Acre Fund-TUBURA/Rwanda) ;
  • Asekova, Sovetgul (School of Applied Biosciences, Kyungpook National University) ;
  • Kulkarni, Krishnanand P. (School of Applied Biosciences, Kyungpook National University) ;
  • Park, Cheol Woo (School of Applied Biosciences, Kyungpook National University) ;
  • Lee, Jeong-Dong (School of Applied Biosciences, Kyungpook National University)
  • Received : 2016.08.31
  • Accepted : 2016.11.22
  • Published : 2016.12.31
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Abstract

Soybeans [Glycine max (L.) Merill] are a rich source of antioxidants and other phytonutrients. Soybean sprouts contain many biologically active secondary metabolites and are rich in polyphenols, flavonoids, and phenolic compounds. In the present study, two soybean cultivars, Hosim, with high oleic acid (- 80% in total seed oil), and Pungsannamul, with normal oleic acid (- 23%) in seed, were examined for changes in the content of crude protein, crude oil, total flavonoids, total phenolics, and DPPH (1,1-diphenyl-2-picryl-hydrazyl) during the sprouting duration of 5 days. The protein content in both the varieties was found to increase by the days of sprouting. The crude oil content of Pungsannamul sprouts was found to be maximum on day 1 (16.9%, w/w) and decreased thereafter to reach to the level of 14.8% on day 5. No significant differences in the crude oil content of Hosim sprouts from day 1 to 5 were observed. Flavonoid content was found to increase up to day 4 and then dropped on day 5, in both the cultivars. Total polyphenol content showed a tendency to increase up to day 3 and started to decrease significantly from day 4. DPPH activity was found to increase up to day 5 in both the varieties. All the components studied in the high oleic acid soybean sprouts showed a change in content during the sprouting process similar to the change that would occur in normal oleic acid soybeans. The study showed that the contents of antioxidant, flavonoid, and polyphenol significantly increase during the sprouting.

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References

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