Article

Soyasapogenol A and B distribution in soybean (Glycine max L. Merr.) in relation to seed physiology, genetic variability, and growing location.

Guelph Center for Functional Foods, Laboratory Services, University of Guelph, Guelph, Ontario, N1H 8J7, Canada.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 10/2003; 51(20):5888-94. DOI: 10.1021/jf0343736
Source: PubMed

ABSTRACT An efficient analytical method utilizing high-performance liquid chromatography (HPLC)/evaporative light scattering detector (ELSD) was developed to isolate and quantify the two major soyasaponin aglycones or precursors in soybeans, triterpene soyasapogenol A and B. Soaking of seeds in water up to 15 h did not change the content of soyasapogenols. Seed germination had no influence on soyasapogenol A content but increased the accumulation of soyasapogenol B. Soyasapogenols were mainly concentrated in the axis of the seeds as compared with the cotyledons and seed coat. In the seedling, the root (radicle) contained the highest concentration of soyasapogenol A, while the plumule had the greatest amounts of soyasapogenol B. In 10 advanced food-grade soybean cultivars grown in four locations in Ontario, total soyasapogenol content in soybeans was 2 +/- 0.3 mg/g. Soyasapogenol B content (1.5 +/- 0.27 mg/g) was 2.5-4.5-fold higher than soyasapogenol A content (0.49 +/- 0.1 mg/g). A significant variation in soyasapogenol content was observed among cultivars and growing locations. There was no significant correlation between the content of soyasapogenols and the total isoflavone aglycones.

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