Antioxidant, bioactive, and nutritional potential of soybeans with brown and yellow seed coats

Abstract

The use of soybeans for human consumption occurs mainly due to the high protein content and presence of a different phytochemical composition in the grains. The experimental design used was randomized blocks, with ten F6 generation genotypes and a commercial control. Sowing took place in the second half of November in 2020. After harvesting, a sample of grains from each genotype was taken to evaluate the qualitative variables and biochemical variables. A previous experiment was carried out with extractive conditions related to temperature and extraction method to evaluate the antioxidant properties. All agronomic and proximate traits varied significantly depending on the soybean genotypes. There was a significant interaction between genotypes and extraction methods for the antioxidant properties. High potential for protein and oleic fatty acid is obtained through genotypes with brown seed coat (G2M) with this potential to be used as a base for food products. The Ultrasonic Bath extraction method was more efficient in obtaining the ABTS antioxidant radical and total flavonoids.