Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens. (15th October 2015)

• Record Type: Journal Article
• Authors: Lee, Jin Hwan; Hwang, Seung-Ryul; Lee, Yeon-Hee; Kim, Kyun; Cho, Kye Man; Lee, Yong Bok
• Is Part Of: Food chemistry. Volume 185(2015)
• Page Start: 205
• Page End: 211
• Publication Date: 2015-10-15
• Subjects: Soybean seed -- Phomopsis longicolla -- Cercospora kikuchii -- Isoflavone -- Composition -- Antioxidant activity; Daidzin (PubChem CID: 107971) -- Glycitin (PubChem CID: 187808) -- Genistin (PubChem CID: 5281377) -- Malonyldaidzin (PubChem CID: 9913968) -- Malonylglycitin (PubChem CID: 23724657) -- Acetyldaidzin (PubChem CID: 156155) -- Acetylglycitin (PubChem CID: 53398650) -- Malonylgenistin (PubChem CID: 90658001) -- Daidzein (PubChem CID: 5281708) -- Glycitein (PubChem CID: 5317750) -- Acetylgenistin (PubChem CID: 22288010) -- Genistein (PubChem CID: 5280961); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.139
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Isoflavones in soybean decreased markedly by P. longicolla and C. kikuchii pathogens. Malonylgenistin exhibited the most considerable variation in isoflavone derivatives. Isoflavone aglycones were detected slight increase by fungal pathogens. Protein, oil, and fatty acid showed slight variations in diseased soybean seeds. The diseased seeds showed lower antioxidant effects than those of healthy seeds. Abstract: Changes in the compositions (isoflavone, protein, oil, and fatty acid) and antioxidant properties were evaluated in healthy soybeans and soybeans diseased by Phomopsis longicolla and Cercospora kikuchii . The total isoflavone content (1491.3 μg/g) of healthy seeds was observed to be considerably different than that of diseased seeds ( P. longicolla : 292.6, C. kikuchii : 727.2 μg/g), with malonlygenistin exhibiting the greatest decrease (726.1 → 57.1, 351.9 μg/g). Significantly, three isoflavones exhibited a slight increase, and their structures were confirmed as daidzein, glycitein, and genistein, based on their molecular ions at m / z 253.1, 283.0, and 269.1 using the negative mode of HPLC-DAD-ESI/MS. The remaining compositions showed slight variations. The effects against 2, 2-diphenyl-1-picrylhydrazyl and 2, 2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radicals in healthy seeds were stronger than the diseased soybeans, depending upon the isoflavone level. Our results may be useful in evaluating the relationship between composition and antioxidant activity as a result of changes caused by soybean fungal pathogens.