Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing.
Isoflavones and carotenoids in four experimental genotypes and Hutcheson cultivar soybeans were evaluated as a function of processing treatments and maturity. Total isoflavone and carotenoid contents were affected by genotypes and maturity stages (p < 0.0001). Total isoflavones ranged from 472 microg/g (in NTCPR93-40) to 2280 microg/g (in Hutcheson). Lutein contents ranged from 895 (in NTCPR93-286) to 2119 (in Honey Brown), and beta-carotene ranged from 291 (in Hutcheson) to 491 (in NICPR92-40) microg/100 g. Mean total isoflavone retention percentages in immature Hutcheson soybeans were 46% (boiling), 53% (freezing), and 40% (freeze-drying). Mean retentions of lutein and beta-carotene, respectively, were 92 and 73% in frozen, 62 and 62% in boiled, and 34 and 27% in freeze-dried soybeans. Boiling caused a substantial increase in daidzin, genistin, and genistein. The results show that post-harvest changes in total isoflavones and carotenoids in soybeans are influenced by processing methods, but genotype has an effect on isoflavone and carotenoid profiles during seed development.
Simonne
A H
AH
Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, Alabama 36849, USA. asimonne@gnv.ifas.ufl.edu
Smith
M
M
Weaver
D B
DB
Vail
T
T
Barnes
S
S
Wei
C I
CI
D002338:Carotenoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005838:Genotype; D007529:Isoflavones / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
D007529:Isoflavones; D002338:Carotenoids