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

Authors

  • Sanja Đurović Institute for Plant Protection and Environment, Teodora Drajzera 9, 11000 Belgrade
  • Vesna Dragičević Maize Research Institute Zemun Polje, Slobodana Bajića 1, Belgrade
  • Hadi Waisi 1. Faculty for Ecology and Environmental Protection, University Union-Nikola Tesla, Cara Dušana 62-64, Belgrade; 2. Department of Physical Chemistry, Institute of Nuclear Sciences Vinča, University of Belgrade, Mike Petrovica Alasa 12-14, Belgrade
  • Maja Pagnacco Institute of Chemistry, Technology and Metallurgy, Department of Catalysis and Chemical Engineering, University of Belgrade, Njegoševa 12, 11000 Belgrade
  • Nevena Luković Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade
  • Zorica Knežević-Jugović Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade
  • Bogdan Nikolić Institute for Plant Protection and Environment, Teodora Drajzera 9, 11000 Belgrade

Keywords:

antioxidant activity, plant extracts, phenolic acids, soybean seeds

Abstract

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.

https://doi.org/10.2298/ABS190123024D

Received: January 23, 2019; Revised: March 15, 2019; Accepted: April 8, 2019; Published online: April 9, 2019

How to cite this article: Đurović S, Dragičević V, Waisi H, Pagnacco M, Luković N, Knežević-Jugović Z, Nikolić B. Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products. Arch Biol Sci. 2019;71(3):425-34.

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Published

2019-10-23

How to Cite

1.
Đurović S, Dragičević V, Waisi H, Pagnacco M, Luković N, Knežević-Jugović Z, Nikolić B. Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products. Arch Biol Sci [Internet]. 2019Oct.23 [cited 2024Nov.21];71(3):425-34. Available from: https://serbiosoc.org.rs/arch/index.php/abs/article/view/3913

Issue

Vol. 71 No. 3 (2019)

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Articles

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