Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans

Autor(es)

Balisteiro, Diully Mata ^[1] ; Rombaldi, Cesar Valmor ^[2] ; Genovese, Maria Ines ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Alimentos & Nutr Expt, Fac Ciencias Farmaceut, Lab Compostos Bioativos Alimentos, BR-05508900 Sao Paulo - Brazil

^[2] Univ Fed Pelotas UFPel, DCTA, FAEM, Pelotas, RS - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 51, n. 1, p. 8-14, APR 2013.
• Citações Web of Science: 20

Resumo

The objectives of this work were to compare the conventional and organic crops of BRS258 soybeans obtained concurrently by the Agricultural Center of Palma (RS, Brazil) in relation to protein, total phenolics, isoflavone contents, in vitro antioxidant capacity, and trypsin inhibitory activity. The results showed that organic soybeans had a higher protein content and lower trypsin inhibitory activity than soybean cultivated by the conventional system. Levels of isoflavones and phenolic compounds from organic soybeans were also significantly lower. Isoflavone distribution was also different: the highest percentage of glycitein (glycitein plus glycitein derivatives) was found in organic soybeans and the highest percentage of daidzein (daidzein plus daidzein derivatives) in conventionally grown soybeans. Conventional soybeans presented a higher DPPH scavenging capacity but there was no difference in the ferric reducing antioxidant power (FRAP), compared to organic cultivation, despite the higher phenolics and isoflavone contents, compounds known for their antioxidant capacity. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 08/11533-1 - Isoflavonas e capacidade antioxidante in vitro: comparação entre cultivos tradicional e orgânico de soja
• Beneficiário: Diully Mata Balisteiro
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica