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LC–ESI–MS based characterisation of isoflavones in soybean (Glycine max (L.) Merr.) from India.

Akitha Devi, M. K. and Sravan Kumar, S. and Giridhar, P. (2018) LC–ESI–MS based characterisation of isoflavones in soybean (Glycine max (L.) Merr.) from India. Journal of Food Science and Technology, 55 (12). pp. 5045-5054. ISSN 0022-1155

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Abstract

A total of twenty-one soybean varieties were screened for their morphological characteristics followed by isoflavone content analysis by HPLC. The total isoflavone (TI) content was found within a wide range of 140.9–1048.6 lg/g of soy in different varieties. The highest isoflavone content was found in MAUS-2 followed by DS_2613 and lowest in Karunae (140.9 lg/g of soy). Various isoflavone forms were identified by LC–ESI? MS. Significant differences in the isoflavone content were observed for all the aglycones and their glucoside conjugates as well as total daidzein, total genistein, total glycitein, and TI. A positive correlation between TI content and growth stages was found during the progression of seed development. An increase of 5.4-fold and 5.3-fold of TI concentration was observed for JS 335 and MAUS-2 respectively, from early to green mature (R5–R8) stage of bean development.

Item Type: Article
Uncontrolled Keywords: Soybean cultivars Isoflavones Malonylglucosides High performance liquid chromatography Electrospray ion mass spectrophotometer
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2019 04:10
Last Modified: 09 Jan 2019 04:10
URI: http://ir.cftri.com/id/eprint/13890

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