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Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

AutorLandete, José María ; Hernández, Teresa; Robredo, S.; Dueñas, Montserrat; Rivas, Blanca de las ; Estrella, Isabel ; Muñoz, Rosario
Palabras claveBioactive compounds
Consumer confusion
Flavonoids
Isoflavones
Vitexin
Fecha de publicación2015
EditorTaylor & Francis
CitaciónInternational Journal of Food Sciences and Nutrition 66(2): 203-209 (2015)
Resumen© 2015 Informa UK Ltd. Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >green soybeans>, showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which flavanones were predominant. In order to enhance their health benefits, both types of bean were subjected to technological processes, such as soaking and fermentation. Soaking increased malonyl glucoside isoflavone extraction in yellow beans and produced an increase in apigenin derivatives in the green beans. Lactobacillus plantarum CECT 748T fermentation produced an increase in the bioactivity of both beans since a conversion of glycosylated isoflavones into bioactive aglycones and an increase of the bioactive vitexin was observed in yellow and green beans, respectively. In spite of potential consumer confusion, since soybean and >green soybean> are different legumes, the health benefits of both beans were enhanced by lactic fermentation.
Versión del editorhttp://dx.doi.org/10.3109/09637486.2014.986068
URIhttp://hdl.handle.net/10261/114907
DOI10.3109/09637486.2014.986068
Identificadoresissn: 1465-3478
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