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International Journal of Food Sciences and Nutrition

Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

José María Landete, Teresa Hernández, Sergio Robredo, Montserrat Dueñas, Blanca de las Rivas, Isabel Estrella, and Rosario Muñoz

Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación Agraria y Tecnología de Alimentos (INIA), Madrid, Spain


Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as “green soybeans”, showed a different phenolic composition than yellow soybeans (Glycine max cv. Merit). Isoflavones were predominant in yellow soybeans, whereas they were completely absent in the green seeds on which flavanones were predominant. In order to enhance their health benefits, both types of bean were subjected to technological processes, such as soaking and fermentation. Soaking increased malonyl glucoside isoflavone extraction in yellow beans and produced an increase in apigenin derivatives in the green beans. Lactobacillus plantarum CECT 748 T fermentation produced an increase in the bioactivity of both beans since a conversion of glycosylated isoflavones into bioactive aglycones and an increase of the bioactive vitexin was observed in yellow and green beans, respectively. In spite of potential consumer confusion, since soybean and “green soybean” are different legumes, the health benefits of both beans were enhanced by lactic fermentation.

Keywords: Bioactive compounds, consumer confusion, flavonoids, isoflavones, vitexin


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