44E-3 |
Isoflavone content in hull, germ, and cotyledon in soybean |
L. XIE and N. S. Hettiarachchy. Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704
The linkage of diet to many of the leading causes of death in the United States, including heart disease, cancers, stroke, and diabetes has received national attention at the highest levels of government and in prestigious scientific societies. Soybean consists of cotyledon, hilum, plumule, epicotyl, radicle and hypocotyl. The latter two make up the hypocotyl axis or germ and consists only 2.0% of the whole soybean. The Objective of this study was to 1). Remove soybean germ, cotyledon, and hull from soybeans; and 2). Evaluate isoflavone contents in soybean hull, germ, and cotyledon. Three treatments were evaluated to remove soybean hull, germ, and cotyledon from whole soybean. Treatment1: Soaking bean (1:3 w/v) in water for 12 hours at 25° C; Treatment 2 & 3: soybean (bean:H2O, 1:3 w/v) heated at 80° C & 100° C for one hour. The treated hull, germ and cotyledon were manually separated from the whole bean and dried at 40° C. The dried products were ground and isoflavones were extracted using 80% methanol. The isoflavones in the extract was quantified by an HPLC. The total isoflavone contents in a. hull; b. germ; & c. cotyledon in treatments 1, 2, &3 were: a. 1.22 mg/g; 2.318; 1.937;b. 13.31mg/g; 8.93 mg/g; 7.03 mg/g; c. 4.31 mg/g; 3.88 mg/g; 3.77 mg/g, respectively. This data confirmed that germ contains the highest amount of isoflavones. However, significant losses in isoflavones can occur during soaking and heat treatment. Treatment1 retained more isoflavones in germ and cotyledon in comparison to beans heated in water. These results demonstrated that moist heat treatment in processing of soybean can lead to leaching loss of isoflavones.
Session 44E, Nutraceuticals & Functional Foods
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