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6418426 
Journal Article 
Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions 
Kim, EH; Kim, SH; Chung, JI; Chi, HY; Kim, JA; Chung, IM 
2006 
1 
European Food Research and Technology
ISSN: 1438-2377
EISSN: 1438-2385 
222 
1-2 
201-208 
WOS:000233722100030 
Soybeans (Glycine max (L.) Merill) are popularly known as a healthy food in many Asian countries and are mostly consumed as soymilk, tofu, and fermented products such as miso, temph, and sufu. The objective of this study was to determine the variation and composition of phenolic compounds and isoflavone contents in soybean seeds [Glycine max (L.) Merill] and sprouts [Kongnamul] grown under dark conditions (producing yellow soybean sprouts) and in green and yellow boxes (producing green soybean sprouts). In seven soybean cultivars, the total phenolic content ranged from 6.67kg super(-1) in Pureunkong to 72.33kg super(-1) in Poongsannamulkong. The average total phenolic content in the green soybean sprouts (48.33kg super(-1)) was higher than in the yellow soybean sprouts (29.75kg super(-1)). The total phenolic content in the yellow soybean sprouts varied from 9.88kg super(-1) to 47.71kg super(-1), and the total phenolic content in the green soybean sprouts varied from 29.21kg super(-1) to 79.70kg super(-1). Only four phenolic compounds, p-hydroxybenzoic acid, salicylic acid, p-coumaric acid, and ferulic acid, were detected in all soybean cultivars. Syringic acid was not detected in yellow soybean sprouts, and myricetin was only detected in yellow soybean sprouts (4.65kg super(-1)) from the Pureunkong cultivar grown under dark conditions. The total isoflavone content in soybean seeds ranged from 2.1kg super(-1) in Sowonkong to 33.0kg super(-1) in Pureunkong, and the mean total isoflavones was 10.61kg super(-1). Green soybean sprouts had higher average total isoflavones (1389.4kg super(-1)) than yellow soybean sprouts (559.2kg super(-1)), and the total isoflavone content was highest in the Pureunkong yellow soybean sprouts (756.3kg super(-1)) and the Sowonkong green soybean sprouts (2791.6kg super(-1)). In soybean sprouts, the higher the (malonyl)-daidzin or (malonyl)-genistein content, the higher the total isoflavone level. Our study suggests that producing soybean sprouts enriched in isoflavones under coloured-light sources is feasible. 
isoflavones; phenolic compounds; soybean seeds; soybean sprouts; green and yellow boxes; HPLC analysis