Compositional study of different soybean (Glycine max L.) varieties by 1H NMR spectroscopy, chromatographic and spectrometric techniques

Jiao, Zhe; Xiao, Xi; Zhang, Zhuo Min; Li, Gong Ke; Cai, Zongwei

doi:10.1016/j.foodchem.2012.04.091

Cited by 28 publications

(12 citation statements)

References 25 publications

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“…The comparison of the results with those obtained using UAE showed no significant differences for any isoflavone. In a similar way, Jiao and others () used 90% aqueous ethanol at 50 ºC for 20 min for the extraction of isoflavones from different soybean varieties by MAE.…”

Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.

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Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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“…In our research, acidic hydrolysis according to Shao et al [21] was used prior to the chromatographic analysis for quantification of the total amount of isoflavones. The chromatographic conditions for analysis of the extracts were elaborated on the basis of previously reported data [22]. The gradient program was modified experimentally to achieve separation of isoflavones from the other compounds over a relatively short time (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

The Stimulatory Effect of Strontium Ions on Phytoestrogens Content in Glycine max (L.) Merr

et al. 2016

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Abstract:The amount of secondary metabolites in plants can be enhanced or reduced by various external factors. In this study, the effect of strontium ions on the production of phytoestrogens in soybeans was investigated. The plants were treated with Hoagland's solution, modified with Sr 2+ with concentrations ranging from 0.5 to 3.0 mM, and were grown for 14 days in hydroponic cultivation. After harvest, soybean plants were separated into roots and shoots, dried, and pulverized. The plant material was extracted with methanol and hydrolyzed. Phytoestrogens were quantified by HPLC. The significant increase in the concentration of the compounds of interest was observed for all tested concentrations of strontium ions when compared to control. Sr 2+ at a concentration of 2 mM was the strongest elicitor, and the amount of phytoestrogens in plant increased ca. 2.70, 1.92, 3.77 and 2.88-fold, for daidzein, coumestrol, genistein and formononetin, respectively. Moreover, no cytotoxic effects were observed in HepG2 liver cell models after treatment with extracts from 2 mM Sr 2+ -stressed soybean plants when compared to extracts from non-stressed plants. Our results indicate that the addition of strontium ions to the culture media may be used to functionalize soybean plants with enhanced phytoestrogen content.

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“…Wardani and Wardani (2014) stated that soybeans contained tannins which caused a bitter taste. According to Jiao et al (2012) the tannin content in soybeans ranged from 1.76-3.6%. Therefore, the lower addition of instant millet flour and the higher snakeheadsoybean koya provided an increasingly bitter taste.…”

Section: Food Bar Characteristic Sensory Propertiesmentioning

confidence: 99%

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Purnamayati

Anandito

Siswanti

et al. 2019

Caraka Tani J. Sustain. Agric.

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Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.

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Compositional study of different soybean (Glycine max L.) varieties by 1H NMR spectroscopy, chromatographic and spectrometric techniques

Cited by 28 publications

References 25 publications

Analysis of Isoflavones in Foods

Analysis of Isoflavones in Foods

The Stimulatory Effect of Strontium Ions on Phytoestrogens Content in Glycine max (L.) Merr

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

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