Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara

Vineet Kumar; Anita Rani; Lulua Husain

doi:10.14233/ajchem.2016.19548

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Issue Published : December 30, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara

https://doi.org/10.14233/ajchem.2016.19548

Vineet Kumar

ICAR-Directorate of Soybean Research, Khandwa Road, Indore-452 001, India

Anita Rani

ICAR-Directorate of Soybean Research, Khandwa Road, Indore-452 001, India

Lulua Husain

ICAR-Directorate of Soybean Research, Khandwa Road, Indore-452 001, India

Corresponding Author(s) : Vineet Kumar

vineetksahni@yahoo.com

Asian Journal of Chemistry, Vol. 28 No. 4 (2016): Vol 28 Issue 4
Article Published : December 30, 2015

Abstract

Soy okara powder was evaluated for protein content, oil content, in vitro digestibility, amino acids profile, fatty acid composition, isoflavones content and antioxidative properties. Besides, okara powder was also assessed in terms of meeting the daily requirement of essential amino acids. Dry okara contained 31.06 % protein and 8.62 % oil content and exhibited 48.5 % in vitro protein digestibility. Branched chain amino acid e.g., leucine was the most concentrated essential amino acid (3.37 g/100 g), followed by phenyalanine (3.03 g/100 g). Methionine was the least concentrated (0.52 g/100 g) essential amino acid. Concentration of genistein (57.9 mg per100 g) was found to be higher than daidzein (33.0 mg per 100 g). Single serving of okara (6 g protein) was the most efficient in meeting the daily demand of aromatic amino acids (phenylalanine + tyrosine). Total phenolic content, ferric reducing antioxidative power and free radical scavenging activity was found to the magnitude of 0.65 mg GAE/g, 0.248 mmol/100 g and 5.21 % DPPH reduction, respectively. The study exhibited the nutritional and the nutraceutical value of okara.

Keywords

Okara Amino acids Fatty acids Isoflavones Antioxidative properties

Kumar, V., Rani, A., & Husain, L. (2015). Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara. Asian Journal of Chemistry, 28(4), 903–906. https://doi.org/10.14233/ajchem.2016.19548

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References

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References

D.K. O’Toole, J. Agric. Food Chem., 47, 363 (1999); doi:10.1021/jf980754l.

F. Lu, Y. Liu and B. Li, Bioactive Carb. Dietary fibre, 2, 126 (2013); doi:10.1016/j.bcdf.2013.10.002.

M.J. Villanueva, W. Yokoyama, Y.J. Hong, G.E. Barttley and P. Rupérez, Food Chem., 124, 72 (2011); doi:10.1016/j.foodchem.2010.05.106.

K. Matsumoto, Y. Watanabe and S. Yokoyama, Biosci. Biotechnol. Biochem., 71, 720 (2007); doi:10.1271/bbb.60563.

A. Jiménez-Escrig, M. Alaiz, J. Vioque and P. Rupérez, Eur. Food Res. Technol., 230, 655 (2010); doi:10.1007/s00217-009-1203-0.

F. Lu, Z. Cui, Y. Liu and B. Li, Adv. J. Food Sci. Technol., 5, 960 (2013).

G.L. Wickramarathna and P.C. Arampath, Ceylon J. Sci., 31, 29 (2003).

M.M. Rashad, A.E. Mahmoud, H.M. Abdou and M.U. Nooman, Afr. J. Biotechnol., 10, 5504 (2011); doi:10.5897/AJB10.1658.

S. Sengupta, M. Chakraborty, J. Bhowal and D.K. Bhattacharya, Int. J. Sci. Environ. Technol., 1, 319 (2012).

W.M. Chan and C.Y. Ma, Food Res. Int., 32, 119 (1999); doi:10.1016/S0963-9969(99)00064-2.

C.L. Nanda, J.H. Ternouth and A.C. Kondos, J. Food Sci. Agric., 28, 20 (1977); doi:10.1002/jsfa.2740280104.

S.S. Seo, J. Korean Chem. Soc., 49, 278 (2005); doi:10.5012/jkcs.2005.49.3.278.

T.J. Vyn, X. Yin, T.W. Bruulsema, C.-J.C. Jackson, I. Rajcan and S.M. Brouder, J. Agric. Food Chem., 50, 3501 (2002); doi:10.1021/jf0200671.

V. Kumar, A. Rani, A.K. Dixit, D. Pratap and D. Bhatnagar, Food Res. Int., 43, 323 (2010); doi:10.1016/j.foodres.2009.10.019.

V. Kumar, A. Rani and O.P. Joshi, Indian J. Agric. Sci., 74, 388 (2004).

V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).

A. Mellors and A.L. Tappel, J. Biol. Chem., 241, 4353 (1996).

I.F. Benzie and J.J. Strain, Anal. Biochem., 239, 70 (1996); doi:10.1006/abio.1996.0292.

K. Shuruga, A. Kato, K. Kadokura, W. Hiruma, Y. Sekino, C.A. Tony Buffington and Y. Komatsu, in ed.: H. El-Shemy, “Okara” A New Preparation of Food Material with Antioxidant Activity and Dietary Fiber from Soybean, In: Soybean and Nutrition, InTech, Ch. 16, pp. 311-326 (2007).

I. Mateos-Aparicio, A. Redondo-Cuenca and M.J. Villanueva-Suárez, Food Chem., 122, 339 (2010); doi:10.1016/j.foodchem.2010.02.042.

I. Espinosa-Martos and P. Ruperez, Eur. Food Res. Technol., 228, 685 (2009); doi:10.1007/s00217-008-0979-7.

C.J.C. Jackson, J.P. Dini, C. Lavandier, H.P.V. Rupasinghe, H. Faulkner, V. Poysa, D. Buzzell and S. DeGrandis, Process Biochem., 37, 1117 (2002); doi:10.1016/S0032-9592(01)00323-5.

L. Coward, M. Smith, M. Kirk and S. Barnes, Am. J. Clin. Nutr., 68, 1486S (1998).

M. Kim and J. Lee, J. Korean Soc. Appl. Biol. Chem., 54, 833 (2011); doi:10.1007/BF03253170.

D. Zhu, H. Sun, S. Li, X. Hu, X. Yuan, C. Han and Z. Zhang, Int. J. Biol., 7, 82 (2014); doi:10.5539/ijb.v7n1p82.

M. Shi, Z.Y. Zhang and Y.N. Yang, Carbohydr. Polym., 95, 200 (2013); doi:10.1016/j.carbpol.2013.02.081.

FAO/WHO/UNU, Report of a Joint WHO/FAO/UNU Expert Consultation. United Nation University, p. 135 (2007).

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara

Corresponding Author(s) : Vineet Kumar

Abstract

Keywords

Full Article

Download Citation

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