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Current IssueEditorial BoardOnline First ArticlesArchive

volume 37 issue 5 (october 2014) : 500-507,   Doi: 10.5958/0976-0571.2014.00666.3

EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR

G
Gaurav Kumar
A
Anil Dahuja
I
I.M. Santha*
1Division of Biochemistry, Indian Agriculture Research Institute, New Delhi, 110 012, India
Cite article:- Kumar Gaurav, Dahuja Anil, Santha* I.M. (2025). EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR. Legume Research. 37(5): 500-507. doi: 10.5958/0976-0571.2014.00666.3.

ABSTRACT

The total antioxidant potential and degree of off-flavour generation, measured by TBA number, Carbonyl value and LOX activity, were estimated inseventeen varieties of soybean seeds differing in seed coat colour.The antioxidant potential was high in seeds with black and brown seed coat colour as compared to yellow and green seed coat colour. Six selected varieties were irradiated with gamma radiation and were analysed for above mentioned parameters. The relative enhancement in antioxidant potential was maximum in yellow seed coat coloured genotype and minimum in black and brown seed coat coloured ones at lower dose of 0.5 KGy. At higher dose of 1.0 and 2.0 KGy the total antioxidant and FRSA were decreased in all varieties. The TBA number, Carbonyl value and LOX activity decreased at 0.5 KGy whereas these values increased at 1.0 and 2.0 KGy. The total antioxidant capacityof different soybean cultivars effectively controls the off-flavour generating compounds at lower dose of gamma irradiation.

REFERENCES

  1. Apak, R., Guclu, K., Ozyurek, M., and Karademir, S.E. (2004) A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. J. Agric. Food Chem. 52: 7970-7981.
  2. Axelrod, B., Cheesebrough, T.M., and Laakso, S. (1981) Lipoxygenases in soybean. Methods in Enzymology, 71, 441–451.
  3. Byun, M.W., Yook, S.H. Kwon, O.J. and Kang, I.J. (1997) Effects of gamma irradiation on physicochemical properties of Korean red ginseng powder. Radiat. Phys. and Chem. 49: 483-489.
  4. Carvalho-WL-de., Oliveira-MG-de-A, Barros-EG-de, Moreira-Ma, de-Carvolho-WL, de-Barros-EG (1999) Lipoxygenase affects protease inhibitor levels in soybean seeds. Plant Physiol. and Biochem. 37(6): 497–501.
  5. Cheftel, J.C. Cuq, J.L. and Lorient, D. (1985) Amino acids, peptides and proteins, In Food Chemistry (Fennema O.R. eds.) Dekker Publishers New York.
  6. Dixit, A.K., Bhatnagar, D., Kumar, V., Rani, A., Manjaya, J.G. and Bhatnagar, D. (2010) Gamma irradiation induced enhancement in isoflavones, total phenols, anthocyanin and antioxidant properties of varying seed coat coloured soybean. J. Agric. Food Chem. 58: 4298-4302.
  7. Dahuja, A. and Madaan, T.R. (2003). Estimation of parameters responsible for the generation of off-flavor in some Indian varieties of soybeans. Plants Food for Human Nutrition, 58: 1-8.
  8. Dahuja, A. and Madaan, T.R. (2004) Off-flavour development in soybeans: comparative role of some antioxidants and related enzymes. J. Sci. Food Agric. 84(6): 547-550.
  9. Halliwell B. and Gutteridge, J.M.C., (1989). Free Radicals in Biology and Med., 2nd ed., Claredon press, Oxford.
  10. Henderson, H.M. MichaelEskin, N.A. and Borsa, J.(1990) Buckwheat lipoxygenase: inactivation by gamma-irradiation. Food Chem. 38: 97-103.
  11. Henick, A.S. Benca, M.F., Mitchel, J.H., (1954) Estimating carbonyl compounds in rancid fats and foods. J. Am. Oil Chem. Soc. 31: 88-91.
  12. Kumar, V., Rani, A., Dixit, A.K., Pratap, D. and Bhatnagar, D. (2010) Comparative assessment of total phenolic content. ferric reducing anti-oxidative power, free radical scavenging activity, vitamin C and isoflavone content in soybean seeds with varying seed coat colour. Food Res. Int. 43, 223-228.
  13. Lowry, O.H., Rosebrough, N.J. Farr, A.L. and Randall, R.J. (1951) Protein measurement with folin’s reagement, J. Biol. Chem. 193: 265-273.
  14. Mellors, A. and Tappel, A.L. (1966) The inhibition of mitochondrial peroxidation by ubiquinone and ubiquinol. J. Biol. Chem., 241:4353-4356.
  15. Niwa, Y. Kanoh T. and Neigishi, M. (1998) Activation of antioxidant activity in natural medicinal products by heating, brewing and lyophilisation- A new drug discovery system. Drug Exp. Clin. Res. 14: 361-372.
  16. Ohkawa, H., Ohishin N., and Vagi, K. (1979) Assay for lipid peroxide in animal tissues by thiobarbituric acid reaction. Anal. Biochem. 95: 351-358.
  17. Oufedijikh, H., Mahrouz, M. Amiont, M.J. and Lacroix, M. (2000) Effect of gamma irradiation on phenolic compounds and phenylalanine ammonia lyase activity during storage in radiation to peel injury from peel of Citrus clemintna Hort. Ex. Tanaka. J. Agric. Food Chem. 48: 559-565.
  18. Pendharkar, M.B. and Nair, P.M. (1995). A comparative study of phenylpropenoid metabolism in gamma irradiated an un-irradiated potato tubers. Potato Res. 38: 187-189.
  19. Štajner, D., Milosevic, M. and Boris M.P. (2007) Irradiation effects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. Int. J. Mol. Sci. 8, 618-627.
  20. Štajner, D., Popovic, B.M., and Taski, K. (2009) Effects of y-iiradiation on antioxidant activity Cent. Eur. J. Biol. 4(3): 381–386.
  21. Variyar, P.S., Limaye, A. and Sharma, A. (2004) Radiation induced enhancement of soybean, J. Agri Food Chem. 52: 3385-3388.
  22. Villavicencio, A.L.C.H., Mancini-Filho, J., Delincee, H. and Greiner, R. (2000) Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans. Radiation Physics and Chemistry 57: 289-293.
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    volume 37 issue 5 (october 2014) : 500-507,   Doi: 10.5958/0976-0571.2014.00666.3

    EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR

    G
    Gaurav Kumar
    A
    Anil Dahuja
    I
    I.M. Santha*
    1Division of Biochemistry, Indian Agriculture Research Institute, New Delhi, 110 012, India
    Cite article:- Kumar Gaurav, Dahuja Anil, Santha* I.M. (2025). EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR. Legume Research. 37(5): 500-507. doi: 10.5958/0976-0571.2014.00666.3.

    ABSTRACT

    The total antioxidant potential and degree of off-flavour generation, measured by TBA number, Carbonyl value and LOX activity, were estimated inseventeen varieties of soybean seeds differing in seed coat colour.The antioxidant potential was high in seeds with black and brown seed coat colour as compared to yellow and green seed coat colour. Six selected varieties were irradiated with gamma radiation and were analysed for above mentioned parameters. The relative enhancement in antioxidant potential was maximum in yellow seed coat coloured genotype and minimum in black and brown seed coat coloured ones at lower dose of 0.5 KGy. At higher dose of 1.0 and 2.0 KGy the total antioxidant and FRSA were decreased in all varieties. The TBA number, Carbonyl value and LOX activity decreased at 0.5 KGy whereas these values increased at 1.0 and 2.0 KGy. The total antioxidant capacityof different soybean cultivars effectively controls the off-flavour generating compounds at lower dose of gamma irradiation.

    REFERENCES

    1. Apak, R., Guclu, K., Ozyurek, M., and Karademir, S.E. (2004) A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. J. Agric. Food Chem. 52: 7970-7981.
    2. Axelrod, B., Cheesebrough, T.M., and Laakso, S. (1981) Lipoxygenases in soybean. Methods in Enzymology, 71, 441–451.
    3. Byun, M.W., Yook, S.H. Kwon, O.J. and Kang, I.J. (1997) Effects of gamma irradiation on physicochemical properties of Korean red ginseng powder. Radiat. Phys. and Chem. 49: 483-489.
    4. Carvalho-WL-de., Oliveira-MG-de-A, Barros-EG-de, Moreira-Ma, de-Carvolho-WL, de-Barros-EG (1999) Lipoxygenase affects protease inhibitor levels in soybean seeds. Plant Physiol. and Biochem. 37(6): 497–501.
    5. Cheftel, J.C. Cuq, J.L. and Lorient, D. (1985) Amino acids, peptides and proteins, In Food Chemistry (Fennema O.R. eds.) Dekker Publishers New York.
    6. Dixit, A.K., Bhatnagar, D., Kumar, V., Rani, A., Manjaya, J.G. and Bhatnagar, D. (2010) Gamma irradiation induced enhancement in isoflavones, total phenols, anthocyanin and antioxidant properties of varying seed coat coloured soybean. J. Agric. Food Chem. 58: 4298-4302.
    7. Dahuja, A. and Madaan, T.R. (2003). Estimation of parameters responsible for the generation of off-flavor in some Indian varieties of soybeans. Plants Food for Human Nutrition, 58: 1-8.
    8. Dahuja, A. and Madaan, T.R. (2004) Off-flavour development in soybeans: comparative role of some antioxidants and related enzymes. J. Sci. Food Agric. 84(6): 547-550.
    9. Halliwell B. and Gutteridge, J.M.C., (1989). Free Radicals in Biology and Med., 2nd ed., Claredon press, Oxford.
    10. Henderson, H.M. MichaelEskin, N.A. and Borsa, J.(1990) Buckwheat lipoxygenase: inactivation by gamma-irradiation. Food Chem. 38: 97-103.
    11. Henick, A.S. Benca, M.F., Mitchel, J.H., (1954) Estimating carbonyl compounds in rancid fats and foods. J. Am. Oil Chem. Soc. 31: 88-91.
    12. Kumar, V., Rani, A., Dixit, A.K., Pratap, D. and Bhatnagar, D. (2010) Comparative assessment of total phenolic content. ferric reducing anti-oxidative power, free radical scavenging activity, vitamin C and isoflavone content in soybean seeds with varying seed coat colour. Food Res. Int. 43, 223-228.
    13. Lowry, O.H., Rosebrough, N.J. Farr, A.L. and Randall, R.J. (1951) Protein measurement with folin’s reagement, J. Biol. Chem. 193: 265-273.
    14. Mellors, A. and Tappel, A.L. (1966) The inhibition of mitochondrial peroxidation by ubiquinone and ubiquinol. J. Biol. Chem., 241:4353-4356.
    15. Niwa, Y. Kanoh T. and Neigishi, M. (1998) Activation of antioxidant activity in natural medicinal products by heating, brewing and lyophilisation- A new drug discovery system. Drug Exp. Clin. Res. 14: 361-372.
    16. Ohkawa, H., Ohishin N., and Vagi, K. (1979) Assay for lipid peroxide in animal tissues by thiobarbituric acid reaction. Anal. Biochem. 95: 351-358.
    17. Oufedijikh, H., Mahrouz, M. Amiont, M.J. and Lacroix, M. (2000) Effect of gamma irradiation on phenolic compounds and phenylalanine ammonia lyase activity during storage in radiation to peel injury from peel of Citrus clemintna Hort. Ex. Tanaka. J. Agric. Food Chem. 48: 559-565.
    18. Pendharkar, M.B. and Nair, P.M. (1995). A comparative study of phenylpropenoid metabolism in gamma irradiated an un-irradiated potato tubers. Potato Res. 38: 187-189.
    19. Štajner, D., Milosevic, M. and Boris M.P. (2007) Irradiation effects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. Int. J. Mol. Sci. 8, 618-627.
    20. Štajner, D., Popovic, B.M., and Taski, K. (2009) Effects of y-iiradiation on antioxidant activity Cent. Eur. J. Biol. 4(3): 381–386.
    21. Variyar, P.S., Limaye, A. and Sharma, A. (2004) Radiation induced enhancement of soybean, J. Agri Food Chem. 52: 3385-3388.
    22. Villavicencio, A.L.C.H., Mancini-Filho, J., Delincee, H. and Greiner, R. (2000) Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans. Radiation Physics and Chemistry 57: 289-293.
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