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Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]
Author
서우덕, 강재은, 최식원, 이광식, 이미자, 박기도, 이진환
Journal Title
Food Science and Biotechnology
Publication Year
2017
Topics
Summary
This study is the first to investigate the antioxidant capacities of isoflavones prepared from different parts (seeds, leaves, petioles, pods, stems, and roots) of soybean at growth stages. Fluctuations in isoflavone, protein, fatty acid, and oil contents were confirmed in R6-R8 seeds, with R7 seeds exhibiting the highest isoflavone content. The results suggest that soybean leaves and seeds might be useful materials for functional foods.
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