Aguiar Claudio L, Baptista Antonio S, Alencar Severino M, Haddad Renato, Eberlin Marcos N
Fazenda Experimental UNOPAR, Universidade Norte do Paraná (UNOPAR), Tamarana/PR, Brazil.
Int J Food Sci Nutr. 2007 Mar;58(2):116-24. doi: 10.1080/09637480601149350.
Traditionally, food is associated with energetic and nutritious characteristics such as sources of carbohydrates, proteins and lipids. Recently, however, foods with bioactive substances such as isoflavones have received great attention. The objective of this study was therefore to evaluate the presence of the isoflavones daidzein, glycitein, genistein and their conjugated forms in grains and leaves of several leguminous plants utilized largely in Brazilian cuisine. Grains used in Peruvian cuisine were also analyzed. After extracting phenolic compounds with methanol (80%), isoflavones as detected by reversed-phase high-performance liquid chromatography/ diode-array detector were only found in chickpeas and soybean. Chickpea extracts showed only the isoflavone genistein at 31 microg/g defatted flour. Detection of these isoflavones was confirmed by electrospray ionization mass and tandem mass spectrometric experiments. For soybean, a distinct distribution of isoflavones was found in hypocotyls and cotyledon. The highest concentration of isoflavones found was approximately 5.9 mg/g for hypocotyls, whereas the total concentration of isoflavone was around 0.4 mg/g for the cotyledons (dry matter). These results indicate that isoflavone concentrations vary within the different tissues of the leguminous species tested.
传统上，食物与能量和营养特性相关联，如碳水化合物、蛋白质和脂质的来源。然而，近年来，含有生物活性物质（如异黄酮）的食物受到了极大关注。因此，本研究的目的是评估几种在巴西美食中广泛使用的豆科植物的谷物和叶片中大豆苷元、染料木黄酮、黄豆黄素及其共轭形式的异黄酮的存在情况。秘鲁美食中使用的谷物也进行了分析。用甲醇（80%）提取酚类化合物后，通过反相高效液相色谱/二极管阵列检测器检测到的异黄酮仅在鹰嘴豆和大豆中被发现。鹰嘴豆提取物中仅在脱脂面粉中检测到31微克/克的染料木黄酮。通过电喷雾电离质谱和串联质谱实验证实了这些异黄酮的检测。对于大豆，在下胚轴和子叶中发现了异黄酮的不同分布。下胚轴中发现的异黄酮最高浓度约为5.9毫克/克，而子叶中的异黄酮总浓度约为0.4毫克/克（干物质）。这些结果表明，在所测试的豆科物种的不同组织中，异黄酮浓度存在差异。
