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http://krishi.icar.gov.in/jspui/handle/123456789/38987
Title: | Assessment of Antioxidant Constituents and Anti-Oxidative Properties of Vegetable Soybean |
Other Titles: | Not Available |
Authors: | Vineet Kumar , Anita Rani , Lokesh Goyal , Jayesh Vaishnav , DevendraPratap , Amit K. Dixit & S.D. Billore |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | National Research Centre for Soybean (ICAR) |
Published/ Complete Date: | 2013-11-08 |
Project Code: | Not Available |
Keywords: | Vegetable soybean, Ferric reducing antioxidative power, Free radical-scavengingactivity, Total phenolic content, Isoflavones, Vitamin C |
Publisher: | International Journal of Food Properties |
Citation: | Vineet Kumar , Anita Rani , Lokesh Goyal , Jayesh Vaishnav , DevendraPratap , Amit K. Dixit & S.D. Billore (2014) Assessment of Antioxidant Constituents and Anti-Oxidative Properties of Vegetable Soybean, International Journal of Food Properties, 17:3,536-544, (3) (PDF) Assessment of Antioxidant Constituents and Anti-Oxidative Properties of Vegetable Soybean. Available from: https://www.researchgate.net/publication/343400003_Assessment_of_Antioxidant_Constituents_and_Anti-Oxidative_Properties_of_Vegetable_Soybean [accessed Aug 05 2020]. |
Series/Report no.: | Not Available; |
Abstract/Description: | Vegetable soybean is fast becoming a popular nutritious snack outside South-Eastern coun-tries where its consumption is in vogue since ages. Reports have appeared in the literatureconcerning the nutritional value of green seeds; however, the information on its antioxidativeproperties is lacking. In the present investigation, 16 vegetable-type soybeans were evaluatedfor antioxidant constituents and antioxidative properties at picking stage. Vitamin C, totalphenolic content, and total isoflavone were significantly different among different geno-types with ranges of 34.8–88.7 mg/100 g seed, 0.68–1.39 mg gallic acid equivalent/g, and8.6–33.2 mg/100 g, respectively. ‘Dada-cha 2000’ had the highest total isoflavone followedby ‘ASG328 Sricanan’. Genotypic differences were also observed for antioxidative propertiesviz. ferric reducing antioxidative power, free radical-scavenging activities, andβ-carotenebleaching inhibition. ‘Dada-cha 2000’ showed the highest ferric reducing antioxidativepower value (10.9μmoles/g), while ‘Kegone’ showed the lowest (3.95μmoles/g). ‘Dada-chama-me’, ‘Dada-cha 2000’, ‘ASG328 Sricanan’, and ‘ASG328 Kohine’ exhibited the highestfree radical-scavenging activities. ‘AGS439’ and ‘Dada-cha ma-me’ exhibited the highestvalues forβ-carotene bleaching inhibition followed by ‘ASG328 Sricanan’. Correlationstudies revealed significant positive correlation of ferric reducing antioxidative power andfree radical-scavenging activities with individual forms of isoflavones and total isoflavonecontent. |
Description: | Not Available |
ISSN: | 1094-2912 print / 1532-2386 online |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Food Properties |
NAAS Rating: | 7.81 |
Volume No.: | 17:3 |
Page Number: | 536-544, |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | 10.1080/10942912.2012.654559 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/38987 |
Appears in Collections: | CS-DSBR-Publication |
Files in This Item:
File | Description | Size | Format | |
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(2013) Assessment of Antioxidant Constituents and Anti Oxidative Properties of Vegetable Soybean.pdf | 486.17 kB | Adobe PDF | View/Open |
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