Article info.

ABSTRACT

Received 09 Nov 2016
Revised 10 May 2017

Accepted 29 Jul 2017

The present study investigated the effects of germination for 0, 12, 24, 36, 42, 48, 60 and 72 hours on nutritional and antioxidative characteristics of germinated soybean seeds, Glycine max (L.) Merr. After germinating at 25^oC in dark condition, germinated seeds were freeze-dried and used for determination the nutritional as well as antinutritional components such as proteins, lipid, phytic acidand trypsin inhibitor. In addition, biochemical compounds in germinated soybean seeds such as phenolics, flavonoids, ascorbic acid (or vitamin C), α-tocopherol and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity in terms of IC50 were detected. Results showed that germination caused significant (p≤ 0.05) increases in protein content of soybean seeds. The SDS-PAGE patterns showed that proteins in germinated soybean seeds were unchanged for 60 hours of germination. However, lipid content, antinutritional factors (phytic acid and trypsin inhibitor) significantly (p≤ 0.05) decreased. It was found that total phenolic content, total flavonoid content, vitamin C and α–tocopherol contents increased during soybean seeds germination and tended to reach the maximum values after 60 hours of germination. Germinated soybean seeds had lower IC50 or higher antioxidantcapacity. Thus, the present study revealed that germination significantly affects the nutritional and antioxidant properties of soybean seeds.

Keywords

Germination, IC50 value, phytic acid, soybean, trypsin inhibitor

Cited as: Lien, D.T.P., Tram, P.T.B., Toan, H.T., 2017. Effect of germination on antioxidant capacity and nutritional quality of soybean seeds (Glycinemax (L.) Merr.). Can Tho University Journal of Science. Vol 6: 93-101.