Bioactive Compounds in Legumes and Their Germinated Products

Nineteen domestic legume varieties, including 6 soybeans, 7 black soybeans, 4 azuki beans, and 2 mung beans, were evaluated for contents of dietary fiber, total phenolics, and flavonoids. Nine varieties of legumes (black soybean TN6, TN3, BM, and WY; soybean KS1, KS2, and KS8; azuki bean AKS5 and AK...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-05, Vol.54 (11), p.3807-3814
Main Authors: Lin, Pei-Yin, Lai, Hsi-Mei
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
Antioxidants - analysis
Biological and medical sciences
cultivars
Dietary Fiber - analysis
Fabaceae - chemistry
Fabaceae - growth & development
flavonoids
Flavonoids - analysis
food composition
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
Germination - physiology
isoflavones
legumes
phenolic compounds
Phenols - analysis
proximate composition
seed germination
Seeds - chemistry
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Summary:Nineteen domestic legume varieties, including 6 soybeans, 7 black soybeans, 4 azuki beans, and 2 mung beans, were evaluated for contents of dietary fiber, total phenolics, and flavonoids. Nine varieties of legumes (black soybean TN6, TN3, BM, and WY; soybean KS1, KS2, and KS8; azuki bean AKS5 and AKS6) were good sources of bioactive compounds and were selected for germination tests. After short- and long-term germinations, the bioactive compounds were determined and compared with compositions of isoflavones in soybeans. The reducing power of legumes correlated well with their total flavonoid contents (r  2 = 0.9414), whereas less correlation was found between reducing power and total phenolics contents (r  2 = 0.6885). The dark-coat seeds, such as azuki beans and black soybeans, contained high amounts of phenolic compounds and contributed to high antioxidative ability, whereas their phenolics content and antioxidative abilities significantly decreased after short-term germination due to losses of pigments in the seed coats. After long-term germination, the contents of bioactive compounds (total phenolics and flavonoids) increased again and the ratio of aglycones to total isoflavones significantly increased in black soybeans. TN3 and TN6 seeds and their long-term germinated seeds and AKS5 seeds were identified as the legume samples that might have the highest antioxidant ability according to the results of chemometric analysis. Selection of the right legume varieties combined with a suitable germination process could provide good sources of bioactive compounds from legumes and their germinated products for neutraceutical applications. Keywords: Legume; germination; phenolics; flavonoids; isoflavones; antioxidative activity
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060002o