Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)

• Published in: Food chemistry 2010-09, Vol.122 (1), p.238-242
• Main Authors: Esteves, Elizabethe Adriana, Martino, Hércia Stampini Duarte, Oliveira, Fernanda Cristina Esteves, Bressan, Josefina, Costa, Neuza Maria Brunoro
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Chemical composition; cultivars; fiber content; food analysis; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glycine max; lipoxygenase; nutrient content; Nutrients; Phytochemicals; protein content; Soybean; soybeans
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.02.069

The nutrient, phytic acid, oxalate, trypsin inhibitors and isoflavones composition of a whole soy flour produced from a new cultivar (UFV-116), lacking lipoxygenases 2 and 3, compared to a conventional cultivar (OCEPAR-19) were determined. Protein and dietary fibres (total, soluble and insoluble) were similar for both cultivars. OCEPAR-19 was higher in lipids and UFV-116 in ash content ( p < 0.05). Indispensable, dispensable and total aminoacid as well as Ca, K and Mg were higher for UFV-116. This cultivar also showed higher levels of phytic acid, oxalate and trypsin inhibitors ( p < 0.05). Total saturated and unsaturated fatty acids were similar between them. However, palmitic and linoleic acids were higher for UFV-116 and stearic, α-linolenic and oleic acids for OCEPAR-19 ( p < 0.05). The higher concentration of isoflavones in UFV-116 ( p < 0.05) could provide better benefit for human health. Experimental studies are necessary to evaluate health effects of this new soybean cultivar.