Dept. of Food and Nutrition, College of Health Science, Kangwon Natl. Univ., Samcheok, Gangwon, 25949, Korea.
J Food Sci. 2020 Mar;85(3):689-695. doi: 10.1111/1750-3841.15058. Epub 2020 Feb 20.
Sprouting is one of the processing methods to enhance bioavailability of some nutrients of agricultural products. Soybeans were germinated for 6 days and soybean (SB), soybean sprout (SBS), cotyledon of soybean sprout (CSS), and hypocotyl and root of soybean sprout (HRSS) were collected. Isoflavone profiles and in vitro antioxidant activities of 80% ethanol extracts of samples were analyzed. In addition, oxidative stability of the extract was evaluated in corn oils heated at 100 °C. The hypocotyl and root part of soybean sprout contained significantly (P < 0.05) higher content of isoflavone aglycones than the cotyledon part of soybean sprout. Diphenyl-1-picrylhydrazyl radial and 2,2'-azinobis(3-ethylbenzothiazoline-6-sul-fonic acid cation radical scavenging activities of SBS were 1.6 and 1.3 times higher than those of SB, respectively (P < 0.05), whereas those of CSS were 1.1 and 1.8 times higher than those of HRSS, respectively (P < 0.05). CSS had higher ORAC and FRAP values than others. High correlations between contents of total flavonoids and antioxidant activities were observed in all in vitro antioxidant assays. SBS, CSS, and HRSS had significantly higher oxidative stability than SB in 100 °C heated corn oil after 9 hr treatment (P < 0.05). Generally, 80% ethanol extract of CSS had high in vitro antioxidant properties whereas HRSS had high aglycone forms of isoflavones. Isoflavone aglycones may not be major ingredients providing antioxidant activities of soybean sprout. PRACTICAL APPLICATION: Soybeans are important crops for the preparation of tofu, soymilk, and protein sources. Soybean sprout prepared by germinating soybean and growing for several days is one of important food materials used as daily diet in some countries. In this study, antioxidant activities of different parts of soybean sprouts were evaluated using in vitro methods and bulk oil model systems. In addition, isoflavone profiles of soybean sprouts were determined. Enhanced antioxidant activities of soybean sprouts may help consumers choose healthier foods and extend business areas of the soybean food industry.
发芽是提高农产品某些营养物质生物利用度的加工方法之一。将大豆发芽 6 天，收集大豆（SB）、大豆芽（SBS）、大豆芽子叶（CSS）、大豆芽下胚轴和根（HRSS）。分析了 80%乙醇提取物的异黄酮图谱和体外抗氧化活性。此外，还评估了在 100°C 加热的玉米油中提取物的氧化稳定性。与大豆芽子叶部分相比，大豆芽的下胚轴和根部分含有明显更高（P<0.05）的异黄酮苷元含量。SBS 的二苯基-1-苦基肼基自由基和 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基清除活性分别比 SB 高 1.6 和 1.3 倍（P<0.05），而 CSS 分别比 HRSS 高 1.1 和 1.8 倍（P<0.05）。CSS 的 ORAC 和 FRAP 值高于其他。在所有体外抗氧化测定中，总黄酮含量与抗氧化活性之间存在高度相关性。在 100°C 加热玉米油中处理 9 小时后，SBS、CSS 和 HRSS 的氧化稳定性明显高于 SB（P<0.05）。一般来说，80%乙醇提取物的 CSS 具有较高的体外抗氧化性能，而 HRSS 具有较高的异黄酮苷元形式。异黄酮苷元可能不是提供大豆芽抗氧化活性的主要成分。实际应用：大豆是制备豆腐、豆浆和蛋白质来源的重要作物。由大豆发芽和生长数天制成的豆芽是一些国家日常饮食中重要的食品材料之一。在这项研究中，使用体外方法和散装油模型系统评估了不同部分大豆芽的抗氧化活性，并测定了大豆芽的异黄酮图谱。增强大豆芽的抗氧化活性可能有助于消费者选择更健康的食品，并扩大大豆食品行业的业务领域。
