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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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3 .   A screening for the most representative classes of compounds from two varieties of soy

Authors: Corina Tiulea, Camelia Peev, Ştefana Feflea, LaurianVlase, Cristina Dehelean, Georgeta Pop

Volume 17, Issue 1;
Pages: 15-19;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551



Abstract:

Glycine max (L.) Merr. Sin Glycine hispida (Moench) Maxim, known as soy is a plant from the Fabaceae family known for its nutraceutical properties. The product used in the pharmaceutical and food area is the soybean, Glycine semen, with a composition formed of proteins 35-40%, lipids 15-20%, sugars 15-35%, isoflavones 0,12-0,3 %. The consumption of soy products has many health benefits, including protection against breast cancer, prostate cancer, menopausal symptoms, heart disease and osteoporosis. Many of the health benefits of soy are derived from its isoflavones. The chemical structure of isoflavones is very similar to that of our own estrogen. Therapeutic daily dose of genistein is 1.5 to 4.1 mg / person and genistin from 6.3 to 8.3 mg / person. For this study grains from two varieties (B and H) of Glycine max (L.) Merr. were considered for quantitative analysis of total lipids (Soxhlet), proteins (Kjeldahl), polyphenols (Folin Ciocâlteu) and isoflavones, daidzin, genistin, daidzein and genistein (HPLC). Conducted tests show that different varieties of soybean have a different quantitative chemical composition in isoflavones. The concentration of total lipids and proteins fit in the values indicated in literature. The polyphenol concentration in the two samples was similar, 313 and 303 mg/100g. The glycosidic structures of isofavones were present in the ethilic alcoholic solution 90%. H variety has higher concentrations of daidzin 819.0 mg /g and genistin 905.6 mg /g towards B variety 460,48 μg/g daidzin and 364,60 μg/g genistin. H variety is preferred to be used in furtherer studies.

Keywords: soy, isoflavones, polyphenols, lipids, proteins

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