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Phenolic Content and Antioxidant Properties of Soybean (Glycine max (L.) Merr.) Seeds
Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
* Author to whom correspondence should be addressed.
Received: 13 February 2007; in revised form: 6 March 2007 / Accepted: 14 March 2007 / Published: 21 March 2007
Abstract: The contents and antioxidant ability of various classes of phenolic compounds present in the seeds of twenty soybean hybrids were evaluated. Total phenolics, tannins and proanthocyanidins were determined spectrophotometrically, after extraction of seeds with 70% aqueous acetone. In addition, the flavonoid contents were determined. The antioxidant activity of aqueous acetone extracts was evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity assay. The highest contents of total phenolics were found in Serbian cultivar 1511 and Chinese cultivar LN92-7369, which also displayed the highest total antioxidant activity. Conversely, genotypes poor in phenolics also showed low levels of DPPH-radical scavenging activity. The results suggested that besides protein and oil contents, the phenolic contents should be also considered as an important characteristic feature of soybean seeds, and as a potential selection criterion for antioxidant activity in soybean.
Keywords: Soybean seeds; total phenols; tannins; flavonoids; proanthocyanidins; antioxidant activity; DPPH assay
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MDPI and ACS Style
Malenčić, D.; Popović, M.; Miladinović, J. Phenolic Content and Antioxidant Properties of Soybean (Glycine max (L.) Merr.) Seeds. Molecules 2007, 12, 576-581.
Malenčić D, Popović M, Miladinović J. Phenolic Content and Antioxidant Properties of Soybean (Glycine max (L.) Merr.) Seeds. Molecules. 2007; 12(3):576-581.
Malenčić, Djordje; Popović, Milan; Miladinović, Jegor. 2007. "Phenolic Content and Antioxidant Properties of Soybean (Glycine max (L.) Merr.) Seeds." Molecules 12, no. 3: 576-581.