Effect of gamma irradiation on antioxidant potential, isoflavone aglycone and phytochemical content of soybean (Glycine max L. Merrill) cultivar Williams

Farkhad, Sanaz Alivandi; Hosseini, Abdolkarim

doi:10.1007/s10967-020-07100-0

Cited by 11 publications

(2 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Kumari and co-workers [36], conducted a study in which γ-irradiation resulted in a decrease in non-extractable phenolics in both yellow and black-coated soybean cultivars. Remarkably, a substantial increase in the total extractable flavonoids was noted in irradiated samples, which included soybeans [37], peanut skins [38], and quinoa subjected to electron beam irradiation [39]. On the contrary, some researchers have reported a significant enhancement in anthocyanin content in pigmented rice and soybeans as a result of γ-irradiation Taken together, these findings imply that γ-irradiation can impact the antioxidant properties of soybeans and other food products.…”

Section: Antioxidantsmentioning

confidence: 95%

“…The specific isoflavones, like genistein, daidzein, and glycetein, showed a significant increase in concentration during irradiation processing up to 10 kGy. Additionally, measures of antioxidant potential, such as DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity and enhanced hydroxyl radical scavenging, exhibited a positive correlation with the radiation dose, suggesting that using radiation as a food preservation method can have beneficial nutritional implications [37,40,41]. However, at 50 kGy, isoflavone levels in the samples showed a lower, though not statistically significant change [42].…”

Section: Antioxidantsmentioning

confidence: 96%

See 1 more Smart Citation

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

Tewari,

Singh Kesawat,

Kumar

et al. 2023

Gamma Rays - Current Insights

View full text Add to dashboard Cite

Soybean has the potential to be termed the “crop of the future” due to its significant capacity to address protein-energy malnutrition and hidden hunger, particularly in developing countries where diets are predominantly based on wheat and rice. Despite its substantial nutritional value, numerous health benefits, and its versatility in various food and industrial applications, soybean’s full potential remains underutilized due to inherent off-flavors and the presence of antinutritional factors (ANFs). Gamma irradiation is known to have a positive impact by inducing structural and chemical changes in biomolecules like carbohydrates, lipids, proteins, and other phytochemicals. This process leads to improved functionality and market demand by reducing ANFs and the off-flavor in soybeans. Scientifically, it has been demonstrated that low to moderate doses of gamma radiation, up to 10 kGy, can positively influence the antioxidant capacity of soybeans. This, in turn, helps control lipid and protein oxidation, reducing the generation of off-flavors and enhancing the quality and nutraceutical potential of soybeans.

show abstract

Section: Antioxidantsmentioning

confidence: 95%

Section: Antioxidantsmentioning

confidence: 96%

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

Tewari,

Singh Kesawat,

Kumar

et al. 2023

Gamma Rays - Current Insights

View full text Add to dashboard Cite

show abstract

Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

Abdel-Khalek

Mattar

2022

Food Measure

View full text Add to dashboard Cite

Interest in the biological role of bioactive compounds present in plant by-products has increased over the last few years. This study aimed to investigate the nutritive value and biological activities of Egyptian Grape leaves (GL), Grape seeds (GS) and Mulberry leaves (ML), as well as investigate the impact of γ-irradiation for improving the utilization of these plant byproducts. The dose level 5.0 kGy showed highest the content of crude protein (24.42, 19.41 and 13.50 mg/100 g), as well as crude fiber (34.26 and 21.18 mg/100 g) for ML, GL and GS, respectively. Mulberry leaves has a highest content of protein and fiber at dose 5.0 kGy compared with GL and GS. The highest total phenolic content was found in GS (9.75 mg/g DW), followed by GL (7.32 mg/g DW) and the lowest in ML (5.97 mg/g DW). While ML had a higher total flavonoids content (5.61 mg/g DW) than GS (4.88 mg/g DW) and GL (2.86 mg/g DW). Total phenolic and flavonoid contents were significantly increased at 5.0 kGy. The highest level (83.25% and 80.24%) of scavenging activity (DPPH %) and inhibition activity of HCT 116 cells was recorded at 5.0 kGy by GS. All extracts irradiated at 5.0 kGy exhibited varying degrees of antibacterial activity against (Gram+ve and Gram-ve), the GS followed by GL then ML showed strong antibacterial activity with a diameter of inhibition zone of 26.2, 24.5 and 19.7 mm, against L. monocytoganes, respectively and 24.4, 21.4 and 17.2 against S. typhimurium, respectively. This study suggests that γ-irradiation is an effective technique to enhance the recovery of phenolics and flavonoids from GL, GS and ML. Also in current study, antioxidant, antibacterial and anticancer activity has been suggested to appear a clear positive relationship with the total phenolic material. This study has proved that the Egyptian GL, GS and ML are rich sources of valuable phytochemicals and nutrients that can serve as a potential source of nutraceuticals and multifunctional food additives (antimicrobial, antioxidant, and anticancer). Phenolic compounds recovered from GL, GS and ML may have a potential role in fighting the COVID-19.

show abstract

Yield response to climate change and reduced water use: a comparison between parent and nuclear-mutant lines of soybean

Beiranvand¹,

Ghamghami²

2022

Model. Earth Syst. Environ.

View full text Add to dashboard Cite

Effect of gamma irradiation on antioxidant potential, isoflavone aglycone and phytochemical content of soybean (Glycine max L. Merrill) cultivar Williams

Cited by 11 publications

References 44 publications

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

Yield response to climate change and reduced water use: a comparison between parent and nuclear-mutant lines of soybean

Contact Info

Product

Resources

About