Effect of roasting on phytochemical properties of Thai soybeans

Jindawan W., . and Udomsak M., . and Suneerat Y., . and Sawan T., . and Thidarat S., . and Pisamai T., . and Namphung D., . Effect of roasting on phytochemical properties of Thai soybeans. pp. 606-612. ISSN 2231-7546

Soybeans are a rich source of protein and widely cultivated in Thailand and they have various bioactive ingredients which have antioxidant and anticancer activates. This investigation revealed the phytochemical properties of three Thai roasted soybeans (RSB) which were roasted at 230oC for 12 15 and 18 min including the total phenol content (TPC) total flavonoid content (TFC) 2 2-diphenyl-1-picrylhydrazyl (DPPH) ferric reducing antioxidant potential (FRAP) and - carotene bleaching activity. Additionally we measured the mutagenicity by the Ames test and anti-carcinogenic properties in the MCF-7 cell line. The RSB showed significantly higher antioxidant activity than raw soybean in TPC TFC and all antioxidant assays. In particular the RSB of SJ5 at 230oC for 15 min showed the highest antioxidant activity. Moreover almost all of the RSBs did not have mutagenicity properties in addition no anticancer effects of RSBs were found. Therefore the phytochemical properties of RSB depended upon the type of soybean and the antioxidant activity can be maximized by roasting. This results shown beneficiary of increasing antioxidant activity of RSB with safe for non-mutagenicity approved.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(21).p...

Abstract

Soybeans are a rich source of protein and widely cultivated in Thailand and they have various bioactive ingredients which have antioxidant and anticancer activates. This investigation revealed the phytochemical properties of three Thai roasted soybeans (RSB) which were roasted at 230oC for 12 15 and 18 min including the total phenol content (TPC) total flavonoid content (TFC) 2 2-diphenyl-1-picrylhydrazyl (DPPH) ferric reducing antioxidant potential (FRAP) and - carotene bleaching activity. Additionally we measured the mutagenicity by the Ames test and anti-carcinogenic properties in the MCF-7 cell line. The RSB showed significantly higher antioxidant activity than raw soybean in TPC TFC and all antioxidant assays. In particular the RSB of SJ5 at 230oC for 15 min showed the highest antioxidant activity. Moreover almost all of the RSBs did not have mutagenicity properties in addition no anticancer effects of RSBs were found. Therefore the phytochemical properties of RSB depended upon the type of soybean and the antioxidant activity can be maximized by roasting. This results shown beneficiary of increasing antioxidant activity of RSB with safe for non-mutagenicity approved.

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Item Type:	Article
AGROVOC Term:	Soybeans
AGROVOC Term:	Glycine max
AGROVOC Term:	Roasting
AGROVOC Term:	Mutagenicity
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Flavonoids
AGROVOC Term:	Carcinogenicity
AGROVOC Term:	Antioxidants
AGROVOC Term:	Thailand
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22546

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