Radiation-induced enhancement of antioxidant contents of soybean (Glycine max Merrill).
Soybean samples were treated with gamma-radiation doses between 0.5 and 5 kGy for achieving insect disinfestation and microbial decontamination. Nutritional quality of soybeans with respect to antioxidant isoflavone content was tested in radiation-treated and untreated samples. Changes in major isoflavones such as genistein, diadzein, glycetein, and their glycosides were monitored by high-performance liquid chromatography. Interestingly, a decrease in content of glycosidic conjugates and an increase in aglycons were noted with increasing radiation dose. Antioxidant potential measured as percent 1,1-diphenyl-2-picrylhydrazyl scavenging activity showed an increasing trend with dose, indicating that radiation processing as a method of food preservation has a positive nutritional implication.
Variyar
Prasad S
PS
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India. pvariyar@rediffmail.com
Limaye
Ashwini
A
Sharma
Arun
A
D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005514:Food Irradiation; D007529:Isoflavones / Q000032:analysis; D009753:Nutritive Value; D013025:Glycine max / Q000737:chemistry* / Q000528:radiation effects*
D000975:Antioxidants; D007529:Isoflavones