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http://krishi.icar.gov.in/jspui/handle/123456789/45126| Title: | A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour |
| Other Titles: | Not Available |
| Authors: | Vineet Kumar Anita Rani Amit Kumar Dixit Devendr Pratap Deepak Bhatnagar |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | National Research Centre for Soybean |
| Published/ Complete Date: | 2010-01-01 |
| Project Code: | Not Available |
| Keywords: | Yellow soybean Black soybean Green soybean Total phenolic content Ferric reducing-anti-oxidative power Free radical scavenging activity Isoflavones Vitamin C |
| Publisher: | Elsevier |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Reports concerning anti-oxidative properties of yellow, green and black soybean seeds available in theliterature are insufficient and limiting. In the present investigation, mature seeds of 18 genotypes, 6 fromeach type of soybeani.e.yellow, green and black, were assessed for total phenolic content (TPC), ferricreducing-anti-oxidative power (FRAP), 2,2-diphenyl-1-picrylhydrazine (DPPH) free radical-scavengingactivities (FRSA). Isoflavones and vitamin C, the antioxidants, were also determined in all the soybeangenotypes. Significant genotypic variation was observed for TPC, FRAP, FRSA, isoflavones and vitamin Cwithin each type of soybean. Maximum genotypic variation (7.27-fold) was observed for TPC in blacksoybean. Average FRAP value of yellow soybean was significantly (p< 0.05) lower than black and greensoybeans. Average FRSA in black soybean was significantly higher than yellow and green soybean group.Average total phenolic content and isoflavones levels were not significant across different types of soy-bean. Correlation studies indicated significant (p< 0.05) positive correlation between FRSA and TPC inblack soybean. Our results suggest that antioxidant constituents other than isoflavones contribute signif-icantly to the FRSA in black soybean genotypes |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Research International |
| NAAS Rating: | 10.97 |
| Volume No.: | 43 |
| Page Number: | 323-328 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.foodres.2009.10.019 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/45126 |
| Appears in Collections: | CS-DSBR-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| kumar2010.pdf | 204.42 kB | Adobe PDF | View/Open |
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