Contents of Isoflavones and Antioxidative Related Compounds in Soybean Leaf, Soybean Leaf Jangachi, and Soybean Leaf Kimchi

콩잎 밑 콩잎 요리의 이소플라본 함량 및 항산화 관련 성분들의 비교

  • Ryu Seung-Hee (Dept. of Food Science and Nutrition, Kyunghee University) ;
  • Lee Hye-Suk (Dept. of Food Science and Nutrition, Kyunghee University) ;
  • Lee Young-Soon (Biohealth Products Research Center, Food Science Institute and School of Food and Life Sciences, Inje University) ;
  • Moon Gap-Soon (Dept. of Food Science and Nutrition, Kyunghee University)
  • 류승희 (경희대학교 식품영양학과) ;
  • 이혜숙 (경희대학교 식품영양학과) ;
  • 이영순 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 문갑순 (경희대학교 식품영양학과)
  • Published : 2005.08.01

Abstract

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

Keywords

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