Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products

Author:

Djurovic Sanja1,Dragicevic Vesna2ORCID,Waisi Hadi3,Pagnacco Maja4,Lukovic Nevena5,Knezevic-Jugovic Zorica5,Nikolic Bogdan1

Affiliation:

1. Institute for Plant Protection and Environment, Belgrade

2. Maize Research Institute Zemun Polje, Belgrade

3. Faculty for Ecology and Environmental Protection, University Union-Nikola Tesla, Belgrade + Department of Physical Chemistry, Institute of Nuclear Sciences Vinča, Belgrade

4. Institute of Chemistry, Technology and Metallurgy, Department of Catalysis and Chemical Engineering, Belgrade

5. Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, Belgrade

Abstract

Polyphenols present in different plant cell organelles increase the resistance of plants to various types of environmental stresses. We investigated the possibility of increasing the content of bioactive compounds in the seed of yellow soybean variety Laura. The soybean was treated during vegetation with five products based on plant extracts, on the assumption of enrichment of plants with various nutrients. Soybean flour extracts were screened spectrophotometrically for total phenolic content and antioxidant activity. The antioxidant activity was evaluated using three methods. The content of phenolic acids was determined by HPLC, and the raw protein content was estimated by the Kjeldahl method. Depending on the treatment, variations in the quantity of individual phenolic acids with up to 90% higher concentration as compared to the control were observed. Controlled usage of certain plant extracts can increase the concentration of the target group of bioactive compounds in the samples. The synergistic effect of proteins and phenolic compounds on the antioxidant activity of extracts was detected. The results of this study are not only important from the aspect of plant resistance to various types of stress, but also when considering soybean as a functional food. [Projects of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR 31018, Grant no. 31037, Grant no. 37021 and Grant no. 172015]

Publisher

National Library of Serbia

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

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