Changes in antioxidants and nutritional properties during germination of soybean

IF 3.7 3区综合性期刊 Q1 MULTIDISCIPLINARY SCIENCES

Journal of King Saud University - Science Pub Date : 2024-11-06 DOI:10.1016/j.jksus.2024.103527

Nouh M. Saleh , Ahmed S. Zahran , Ali A. Metwalli , Ezzat M. Awad , Hossam Ebiad , Jameel Al-Tamimi

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Abstract

Soybeans are a valuable source of nutrients and bioactive compounds. However, their nutritional quality can be limited by the presence of antinutrients, such as phytic acid and trypsin inhibitors. Germination is a natural process that can enhance the nutritional value of legumes by reducing antinutrients and increasing the bioavailability of nutrients. The objective of this study was to evaluate the effect of soaking and germination on the antioxidant and nutritional attributes of soybean. Results showed that the germination process led to a significant increase (p ≤ 0.05) in the content of phenolic, flavonoids, and antioxidat activity (%) compounds following the 72-hour germination compared to samples from ungerminated soybeans. Strong correlations were concluded between antioxidant activity and total phenolic (R² 0.92), flavonoids (R² 0.82), and ascorbic acid (R² 0.99). The germination process also enhanced proteases activities, lipase activity, and protein digestibility. Concurrently, there was a significant reduction in phytic acid from 99.20 ± 2.56 to 73.39 ± 0.85, mg/100 g as well as trypsin inhibitors from 5.73 ± 0.116 to 2.91 ± 0.126 mg/g. Germination led to these alterations contributed to an enhancement in the antioxidant and nutritional characteristics of soybean.

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大豆发芽过程中抗氧化剂和营养特性的变化

大豆是营养和生物活性化合物的重要来源。然而，大豆的营养质量会受到植酸和胰蛋白酶抑制剂等抗营养素的限制。发芽是一个自然过程，可以通过减少抗营养素和提高营养素的生物利用率来提高豆科植物的营养价值。本研究旨在评估浸泡和发芽对大豆抗氧化和营养属性的影响。结果表明，与未发芽的大豆样品相比，发芽 72 小时后，酚类、类黄酮和抗氧化活性（%）化合物的含量显著增加（p ≤ 0.05）。抗氧化活性与总酚（R2 0.92）、类黄酮（R2 0.82）和抗坏血酸（R2 0.99）之间存在很强的相关性。发芽过程还提高了蛋白酶活性、脂肪酶活性和蛋白质消化率。同时，植酸从 99.20 ± 2.56 毫克/100 克大幅降至 73.39 ± 0.85 毫克/100 克，胰蛋白酶抑制剂从 5.73 ± 0.116 毫克/克降至 2.91 ± 0.126 毫克/克。发芽导致的这些变化有助于提高大豆的抗氧化性和营养特性。

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来源期刊

Journal of King Saud University - Science Multidisciplinary-Multidisciplinary

CiteScore

7.20

自引率

2.60%

发文量

642

审稿时长

49 days

期刊介绍： Journal of King Saud University – Science is an official refereed publication of King Saud University and the publishing services is provided by Elsevier. It publishes peer-reviewed research articles in the fields of physics, astronomy, mathematics, statistics, chemistry, biochemistry, earth sciences, life and environmental sciences on the basis of scientific originality and interdisciplinary interest. It is devoted primarily to research papers but short communications, reviews and book reviews are also included. The editorial board and associated editors, composed of prominent scientists from around the world, are representative of the disciplines covered by the journal.