Changes in isoflavone profiles of soybean treated with gamma irradiation

Soybean is an important Brazilian agricultural commodity that contains a high concentration of isoflavones. Many studies showed that isoflavones are active in the prevention of many human diseases. However, the correct processing techniques used to prepare the soy foodstuffs are important to maintai...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2009-01, Vol.60 (5), p.387-394
Main Authors: Aguiar, Claudio L., Baptista, Antonio S., Walder, Júlio M. M., Tsai, Siu M., Carrão-Panizzi, Mercedes C., Kitajima, Elliot W.
Format: Article
Language:English
Subjects:
Chromatography, High Pressure Liquid
Diet
Effects
Flour
Food Handling - methods
Food science
Gamma Rays
Genistein - analysis
Glycine max - chemistry
Glycine max - radiation effects
Humans
irradiation
isoflavones
Isoflavones - analysis
reverse-phase high-performance liquid chromatography/diode-array detector
Seeds - chemistry
Seeds - radiation effects
Soy Foods - analysis
Soy Foods - radiation effects
Soybean
Soybeans
Studies
VOCs
Volatile organic compounds
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Summary:Soybean is an important Brazilian agricultural commodity that contains a high concentration of isoflavones. Many studies showed that isoflavones are active in the prevention of many human diseases. However, the correct processing techniques used to prepare the soy foodstuffs are important to maintain the active forms. The objective of this study was to evaluate the effect of gamma irradiation on the isoflavone contents of the defatted soybean flour when compared with soybean molasses, a derivative from the soybean food production. After extracting phenolic compounds with methanol aqueous solution (80%), isoflavones were detected by reverse-phase high-performance liquid chromatography/diode-array detector. The radiation doses of 2 and 5 kGy presented a small effect on the isoflavones content of defatted soy flour. Samples irradiated at 50 kGy showed lower isoflavone contents. The observed reduction in the concentration of isoflavones-daidzein, glycitein and genistein-induced by gamma radiation in soy molasses was not significant in defatted soy flour, thus suggesting that isoflavones in defatted soy flour were not eliminated by gamma radiation at rates up to 50 kGy.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637480701754968