Distribution of nutrients, bioactive compounds, and antioxidant properties of grain-based milling fractions of Glycine max L

Abstract

ABSTRACTGlycine max L. (soybean) is an important leguminous staple crop. In this study, nutritional value, bioactive compounds, and antioxidant properties of soybean milled fractions (MF) were determined. Protein contents in different milled fractions ranged from 4.6% to 47.2%, and fat contents ranged from 1.9% to 22.1%. MF amino acid contents ranged from 6.8% to 37.9 g/100 g. Glycitein and genistin were the most concentrated isoflavones in the cotyledon and germ fractions. Although MF phenolics of protocatechuic, chlorogenic, hydroxybenzoic, vanillic, caffeic, and sinapic acids were abundant in bound and free phenolic extracts. In addition, MF total phenolic indexes ranged from 65 to 270.1 GAE/100 g and total flavonoid 7.5 to 92.3 mg GAE/100 g, which were found to be the most active of FRAP (80.2–197.1) and ABTS (28.2–125.6 µmol TEAC/100 g), respectively. The overall results provided useful information and encouraged the effective utilization of soybean-milled fractions as functional food ingredients for health requirements.

Keywords

• Amino acid
• antioxidant activity
• isoflavone
• phenolic
• soybean