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이진환,Kye Man Cho,이병원,Balo Kim,김현태,고종민,백인열,서원택,강영민,조계만 한국응용생명화학회 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.5
Contents of phenolic compound including isoflavones and phenolic acids as well as antioxidant effects in high-protein soybean cultivar “Saedanbaek” were evaluated under different roasting conditions. The roasted soybean exhibited significantly higher antioxidant activity than unroasted soybean in the three antioxidant methods including 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), and Ferric reducing antioxidant power. In particular, the roasted soybean at 200oC for 15 min showed the highest antioxidant activity in comparison with other conditions. The contents of phenolic compounds, isoflavone aglycones (genistein, daidzein, and glycitein),isoflavone β-glucosides (genistin, daidzin, and glycitin), and phenolic acids increased, whereas isoflavone malonyl-β-glucosides decreased during roasting process. Moreover, total phenolic and flavonoid contents as well as those of isoflavone aglycones,isoflavone-β-glucosides, and phenolic acids increased, leading to a general increase in antioxidant activity after roasting. These results suggest that the roasting soybean extracts could contribute to obtaining natural antioxidants in certain food applications.
Lee, Jin Hwan,Lee, Byong Won,Kim, Balo,Kim, Hyun Tae,Ko, Jong Min,Baek, In-Yeoul,Seo, Weon Taek,Kang, Young Min,Cho, Kye Man The Korean Society for Applied Biological Chemistr 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.6
Contents of phenolic compound including isoflavones and phenolic acids as well as antioxidant effects in high-protein soybean cultivar "Saedanbaek" were evaluated under different roasting conditions. The roasted soybean exhibited significantly higher antioxidant activity than unroasted soybean in the three antioxidant methods including 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), and Ferric reducing antioxidant power. In particular, the roasted soybean at $200^{\circ}C$ for 15 min showed the highest antioxidant activity in comparison with other conditions. The contents of phenolic compounds, isoflavone aglycones (genistein, daidzein, and glycitein), isoflavone ${\beta}$-glucosides (genistin, daidzin, and glycitin), and phenolic acids increased, whereas isoflavone malonyl-${\beta}$-glucosides decreased during roasting process. Moreover, total phenolic and flavonoid contents as well as those of isoflavone aglycones, isoflavone-${\beta}$-glucosides, and phenolic acids increased, leading to a general increase in antioxidant activity after roasting. These results suggest that the roasting soybean extracts could contribute to obtaining natural antioxidants in certain food applications.