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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
10/02/2009 |
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Data da última atualização: |
11/02/2009 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PAUCAR-MENACHO, L. M.; MANDARINO, J. M. G.; CHANG, Y. K. |
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Afiliação: |
Luz Maria Paucar-Menacho, Unicamp; José Marcos Gontijo Mandarino, CNPSo; Yoon Kil Chang, Unicamp. |
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Título: |
Isoflavone content of germinated soybeans as a function of germination time and temperature. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p.383. |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglycones in the range of 42 to 72 h germination, at a temperature of 30 to 32°C, with the combination 63 h at 30°C being the one that presented a significant increment of up to 26.77% in these bioactive aglycones. lt can be concluded that soybean germination conditions modified isoflavone total content and forms, especially daizein and genistein, which can bring beneficial biological effects to human health. MenosThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglyc... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02449naa a2200145 a 4500
001 1471509
005 2009-02-11
008 2008 bl --- 0-- u #d
100 1 $aPAUCAR-MENACHO, L. M.
245 $aIsoflavone content of germinated soybeans as a function of germination time and temperature.
260 $c2008
520 $aThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglycones in the range of 42 to 72 h germination, at a temperature of 30 to 32°C, with the combination 63 h at 30°C being the one that presented a significant increment of up to 26.77% in these bioactive aglycones. lt can be concluded that soybean germination conditions modified isoflavone total content and forms, especially daizein and genistein, which can bring beneficial biological effects to human health.
700 1 $aMANDARINO, J. M. G.
700 1 $aCHANG, Y. K.
773 $tIn: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p.383.
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Registro original: |
Embrapa Soja (CNPSO) |
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| Registros recuperados : 12 | |
| 8. |  | BONFIM, L. O. da S.; SILVA, K. J. D. e; HASHIMOTO, J. M.; SCHMIELE, M.; CHANG, Y. K. Efeito dos parâmetros operacionais da extrusão termoplástica nas características físico-químicas de farinhas de cotilédones de feijão-caupi [Vigna unguiculata (L.) Walp.]. In: CONGRESSO NACIONAL DE FEIJÃO-CAUPI, 4., 2016, Sorriso. Feijão-caupi: avanços e desafios tecnológicos e de mercados: resumos. Brasília, DF: Embrapa, 2016. p. 222. Na publicação: Kaesel Jackson Damasceno-Silva.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio-Norte. |
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| 10. | | PAUCAR-MENACHO, L. M.; BERHOW, M. A.; MANDARINO, J. M. G.; GONZALEZ DE MEJIA, E.; CHANG, Y. K. Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology. Food Chemistry, London, v. 119, n. 2, p. 636-642, mar. 2010.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Soja. |
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| 11. | | CASCON, S. C.; CARVALHO, M. da P. M. de; ALVES, I. T. G.; CUSIN, E. M.; CHANG, Y. K.; EL-DASH, A. A. Efeito dos tratamentos termico e acido na perda de antocianina em farinha de batata-doce. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 9., 1986, Curitiba. Resumo dos trabalhos... Curitiba: SBCTA, 1986. n. p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | PAUCAR-MENACHO, L. M.; AMAYA-FARFÁN, J.; BERHOW, M. A.; MANDARINO, J. M. G.; MEJIA, E. G. de; CHANG, Y. K. A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar. Food Chemistry, London, v. 120, n. 1, p. 15-21, mai. 2010.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 12 | |
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