Data/hora: 22/06/2024 19:10:08

Biblioteca(s): | Embrapa Soja.
Data corrente: | 10/02/2009
Data da última atualização: | 11/02/2009
Autoria: | PAUCAR-MENACHO, L. M.; MANDARINO, J. M. G.; CHANG, Y. K.
Afiliação: | Luz Maria Paucar-Menacho, Unicamp; José Marcos Gontijo Mandarino, CNPSo; Yoon Kil Chang, Unicamp.
Título: | Isoflavone content of germinated soybeans as a function of germination time and temperature.
Ano de publicação: | 2008
Fonte/Imprenta: | In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p.383.
Idioma: | Inglês
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.
Categoria do assunto: | --
Registro original: | Embrapa Soja (CNPSO)
Exemplares: | CNPSO - (28823-1) - UPC - SP - -- - 11462 -  - 11462 - DIS