Effects of genotypes, environments and hydrothermal treatments on the isoflavone aglycone concentration in soybean grains

• Autor(a) principal: Panizzi, Mercedes Concórdia Carrão
• Data de Publicação: 2003
• Outros Autores: Simão, Aline Silva, Kikuchi, Akio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/6652
• topic: Glycine max; glycosides; functional foods; heat treatment; Glycine max; glicosídeo; alimento funcional; tratamento térmico

The objective of this work was to assess the effects of hydrothermal treatments and the environmental and genetic variability on the isoflavone aglycones concentration in soybean [Glycine max (L.) Merrill] grains. The study was carried out with the soybean cultivars BR 36, FEPAGRO RS-10, and BRS 155, cultivated in three locals of Paraná State (Londrina, Capanema, and Palmas), during 1999/2000 soybean season, submitted to hydrothermal treatments at 40, 50 and 60°C for 12 and 18 hours. Higher concentrations of total isoflavones (280 mg/100 g) were observed in grains harvested in Palmas, where the average temperature during pod filling was 19ºC. In Londrina (23ºC), there was lower concentration of isoflavones (140 mg/100 g). The cultivar BRS 155 presented the highest content of total isoflavones in Palmas and in Londrina. Non-treated grains of BRS 155 showed in average 4.0 mg/100 g of aglycones, which increased to 52 mg/100 g, after hydrothermal treatments. The treatment at 50ºC for 12 hours was the most effective in developing isoflavone aglycones. At 60°C, there was a decrease of the aglycones, due to inactivation of b-glycosidases. Malonyl forms, which are thermal unstable, were reduced at higher temperatures.