Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf102926r
Title: The effects of fungal stress on the antioxidant contents of black soybeans under germination
Authors: Feng, S.
Song, L.
Lee, Y.K.
Huang, D. 
Keywords: antioxidants
Black soybean
fungal stress
tocopherols
Issue Date: 8-Dec-2010
Citation: Feng, S., Song, L., Lee, Y.K., Huang, D. (2010-12-08). The effects of fungal stress on the antioxidant contents of black soybeans under germination. Journal of Agricultural and Food Chemistry 58 (23) : 12491-12496. ScholarBank@NUS Repository. https://doi.org/10.1021/jf102926r
Abstract: Black soybeans were germinated with or without Rhizopus oligosporus for 3 days. The samples collected from each day were freeze-dried and extracted with chloroform-methanol-water mixture to simultaneously obtain organic phase (lipophilic extract) and aqueous phase (hydrophilic extract). In the lipophilic extract, α-, γ-, and δ-tocopherol were drastically decreased by 51%, 97%, and 88%, respectively, after 3 day germination under stress. On the other hand, the lipid peroxide concentration was increased in the fungi stressed, germinating beans from day 2 onward, while it was continually decreased in the nonstressed germinating counterpart. The change of antioxidant capacity (ORACoil value) was correlated to the changes of tocopherols and lipid peroxide concentrations. In nonstressed germinatng beans, ORAC oil value dropped by 38% after 3 days, while in the fungi-stressed germinating beans, ORACoil was decreased by 80%. In hydrophilic extract, the antioxidant activity, measured by ORAChydro assay, is about 80 times higher than the ORACoil values, but there is no significant change before and after germination (either with or without stress). The total phenolic content in the hydrophilic extract increased only slightly by 9% in germinated beans and 15% in fungus-stress germinated samples, respectively. The advantage of stress germination of soybeans in enriching phytoalexins is traded off by loss of tocopherols. © 2010 American Chemical Society.
Source Title: Journal of Agricultural and Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/95229
ISSN: 00218561
DOI: 10.1021/jf102926r
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