Zhu Yi-Lin, Zhang Hai-Sheng, Zhao Xin-Shuai, Xue Huan-Huan, Xue Jing, Sun Yu-Han
Shaanxi Normal University, Food Engineering and Nutrition Science College, Xi'an 710062, People's Republic of China.
J AOAC Int. 2018 Mar 1;101(2):520-528. doi: 10.5740/jaoacint.17-0156. Epub 2017 Aug 28.
Natural phenols are an important functional compound widely distributed in plants with benefits that promote human health. The content of total phenols, flavonoids, and anthocyanins and their composition distribution in 18 soybean cultivars was investigated. There are four phenolic acid distribution forms in these soybean cultivars, namely free, esterified, glycosided, and insoluble-bound. Total phenols, flavonoids, and anthocyanins from 6 black soybean cultivars were found in higher numbers than those from 12 other yellow soybean cultivars. Free and esterified phenolic acids were the main phenolic acid form in all 18 soybean samples. Chlorogenic acid and caffeic acid were the dominant phenolic acids in eight detected phenolic acids, and daidzin and genistin were the abundant isoflavones in five detected isoflavones. Furthermore, the antioxidant activities of total phenols from the 6 black soybean cultivars were greater than those from the 12 yellow soybean cultivars, and there was a significant positive correlation between antioxidant activity and total phenolic content. Black soybeans could be a potential resource for developing natural antioxidants that may play a crucial role in human health protection.
天然酚类是一种重要的功能化合物，广泛分布于植物中，具有促进人类健康的益处。研究了18个大豆品种中总酚、黄酮类化合物和花色苷的含量及其组成分布。这些大豆品种中有四种酚酸分布形式，即游离型、酯化型、糖苷型和不溶性结合型。发现6个黑豆品种中的总酚、黄酮类化合物和花色苷含量高于其他12个黄豆品种。游离酚酸和酯化酚酸是所有18个大豆样品中的主要酚酸形式。绿原酸和咖啡酸是八种检测到的酚酸中的主要酚酸，黄豆苷和染料木苷是五种检测到的异黄酮中的主要异黄酮。此外，6个黑豆品种中总酚的抗氧化活性高于12个黄豆品种，且抗氧化活性与总酚含量之间存在显著正相关。黑豆可能是开发天然抗氧化剂的潜在资源，这些抗氧化剂可能在保护人类健康方面发挥关键作用。
