Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Contents of Isoflavones and Antioxidative Related Compounds in Soybean Leaf, Soybean Leaf Jangachi, and Soybean Leaf Kimchi

콩잎 밑 콩잎 요리의 이소플라본 함량 및 항산화 관련 성분들의 비교

  • Ryu Seung-Hee (Dept. of Food Science and Nutrition, Kyunghee University) ;
  • Lee Hye-Suk (Dept. of Food Science and Nutrition, Kyunghee University) ;
  • Lee Young-Soon (Biohealth Products Research Center, Food Science Institute and School of Food and Life Sciences, Inje University) ;
  • Moon Gap-Soon (Dept. of Food Science and Nutrition, Kyunghee University)
  • 류승희 (경희대학교 식품영양학과) ;
  • 이혜숙 (경희대학교 식품영양학과) ;
  • 이영순 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 문갑순 (경희대학교 식품영양학과)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

Keywords

References

  1. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Arington. VA. USA
  2. Barnes S, Kim H, Peterson G, Xu J. 1998. Isoflavones and cancer : the estrogen paradox. Korea Soybean Digest 15(2):81-93
  3. Burton GW. 1989. Antioxidant action of carotenoids. J Nutr 119:109-112
  4. Choi JS, Kwon TW, Kim JS. 1996. Isoflavone contents in some varieties of soybean. Foods and Biotechnology 5(2):91-93
  5. Dashwood RH. 1997. Chlorophylls as anticarcinogens. Int J Oncol 10:721-727
  6. Dornstauder E, lisa E, Unterrieder I, Krenn L, Kubelka W, Jungbauer A. 2001. Estrogenic activity of two standardized red clover extracts (Menoflavon) intended for large scale use in hormone replacement therapy. J Steroid Biochem Mol Biol 78(1):67-75 https://doi.org/10.1016/S0960-0760(01)00075-9
  7. Hammerschmidt PA, Pratt DE. 1978. Phenolic antioxidants of dried soybeans. J Food Sci 43:556-559 https://doi.org/10.1111/j.1365-2621.1978.tb02353.x
  8. Hayase F, Kato H. 1984. Antioxidative components of sweet potatoes. J Nutr Sce Vitaminol 30:37-46 https://doi.org/10.3177/jnsv.30.37
  9. Haytowiyz DB, Beecher GR, Bhagwat S, Holden JM, Murphy PA. 1999. Development of a database on the isoflavone content of foods. IFT Annual Meeting p 106
  10. Ho HM, Chen RY, Leung LK, Chan FL, Huang Y, Chen ZY. 2002. Difference in flavonoid and isoflavone profile between soybean and soy leaf. Biomed Pharmacother 56:289-295
  11. Hodgson JM, Croft KD, Puddey IB, Mori TA, Bellin LL. 1996. Soybean isoflavonoids and their metabolic products inhibit in vitro lipoprotein oxidation in serum. Nutr Biochem 7:664-669 https://doi.org/10.1016/S0955-2863(96)00133-7
  12. Khopde SM, Priyadarsini KI, Mukherjee TM, Kulkarni PB, Satav JG, Bhattacharya RK. 1998. Does $\beta$carotene protect membrane lipid from nitrogen dioxide? Free Rad Biol Med 25:66-71 https://doi.org/10.1016/S0891-5849(98)00046-X
  13. Kim SR, Kim SD. 1996. Studies on soybean isoflavones: I. Content and distribution of isoflavones in Korea soybean cultivars. RDA J Agric Sci 38:155-165
  14. Kwon TW. 2000. Soybean in the 21st century. Korea Soybean Digest 17(1):1-4
  15. Lee KI, Rhee SH, Han JK, Park KY. 1995. Kinds and characteristics of traditional special kimchi in pusan and kyungnam province. J Korean Soc Food Nutr 24:734-743
  16. Lee SH, Choi DJ, Kim JG. 2003a. Effect of salt concentration on soybean leaf kimchi fermentation. Korean J Food Preservation 10(4):512-516
  17. Lee SH, Choi DJ, Kim JG. 2003b. The effect of chitosan addition on soybean leaf kimchi fermentation. Korean J Food Preservation 10(4):517-521
  18. Ma L, Dolphin D. 1999. The metabolites of dietary chlorophylls. Phytochemistry 50: 195-202 https://doi.org/10.1016/S0031-9422(98)00584-6
  19. Maubach J, Bracke ME, Heyerick A, Depypere HT, Serreyn RF, Mareel MM, DeKeukeleire D. 2003. Quantitation of soy-derived phytoestrogens in human breast tissue and biological fluids by high-performance liquid chromatography. J Chrom B 784:137-144 https://doi.org/10.1016/S1570-0232(02)00789-4
  20. Messina M, Messina V. 2000. Soyfoods, soybean isoflavones, and bone health: a brief overview. J Ren Nutr 10(2):63-68 https://doi.org/10.1016/S1051-2276(00)90001-3
  21. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. 1993. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Sci 84:407-412
  22. Mitchell JH, Gardner PT, McPhail DB, Morrice PC, Collins AR, Duthie GG. 1998. Antioxidant efficacy of phytoestrogens in chemical and biological model systems. Arch Biochem Biophy 360(1):142-148 https://doi.org/10.1006/abbi.1998.0951
  23. Moon GS, Kwon TW, Ryu SH. 2003. Comparison of antioxidative activities of soybean components by different assays. Korea Soybean Digest 20(1):28-36
  24. Negishi T, Rai H, Hayatsu H. 1997. Antigenotoxic activity of natural chlorophylls. Mutat Res 376:97-100 https://doi.org/10.1016/S0027-5107(97)00030-4
  25. Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Rad Biol Med 20(7):933-956 https://doi.org/10.1016/0891-5849(95)02227-9
  26. Roberta RE, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med 26(9/10):1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  27. Wang G, Kuan SS, Fransis OJ, Ware GM, Carman AS. 1990. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. J Agric Food Chem 38:185-190 https://doi.org/10.1021/jf00091a041
  28. White RC, Jones IK, Gibbs E. 1963. Determination of chlorophylls, chlorophyllides, pheophytins and pheophorbides in plant material. J Food Sci 28:431 https://doi.org/10.1111/j.1365-2621.1963.tb00222.x
  29. Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their anti mutagenicity. J Agr Food Chem 43:27-32 https://doi.org/10.1021/jf00049a007