49 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0,,3/ -*- (,**1) 295 Variations in Isoflavone, Thiamine, Riboflavin and Tocopherol Content in Soyb

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1 49 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.0,,3/-*- (,**1) 295 Variations in Isoflavone, Thiamine, Riboflavin and Tocopherol Content in Soybean Seeds Grown in Japan Yoichi Nishiba, Ikuo Suda, Tomoyuki Oki and Terumi Sugawara National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization,,.,+ Suya, Koshi, Kumamoto , Soybean seeds were collected from / sites in Japan (,* cultivars, -+ samples), and the quantities of isoflavone, thiamine (vitamin B+), riboflavin (vitamin B,) and tocopherol (vitamin E) were determined. Of the analyzed elements, isoflavone and a-tocopherol equivalent tended to change greatly among the sample seeds. Total isoflavone content ranged from to /02.1 mg/+** g DW in the whole samples, and the mean value was -*,.3 mg/+** g DW. The coe$cient of variation was.*.1. For each site, total isoflavone content tended to change more than other elements, so that isoflavone appears to be easily influenced by the growing conditions of cultivars. a-tocopherol equivalent ranged from -.. to +-.- mg/+** g DW, with a mean value /.0 mg/+** g DW, and coe$cient of variation of.*./. In soybean seeds, changes in a- and b- tocopherol were large, and the nutritional value of soybeans as a source of vitamin E was greatly influenced by changes in a-tocopherol content. The coe$cient of variation for thiamine and riboflavin were +-.* and +*.-, respectively, and their variation was smaller than isoflavone or a-tocopherol equivalent. Samples of soybean cultivar Fukuyutaka were collected from ++ sites in Kyushu, and the same analyses were conducted to investigate the influence of growing location. Results obtained were similar to those of the soybeans from all / sites. In conclusion, the selection of soybean type seems to be important when isoflavone or vitamin E is the purpose of soy food production. (Received Dec. +2,,**0 ; Accepted Mar. +/,,**1) Keywords : soybean, isoflavone, tocopherol, vitamin, micronutrient : + B + B,, E ao bo go do ,,.,+ Corresponding author nishiba@a#rc.go.jp, Daidzein, Glycitein, Genistein - +, -./ 0 1 2

2 296 /. 0,** * ,* -+,**- +*-**,** , HPLC E B B+ + HPLC ** g ZM+*** Retsch, g /* ml 1*,/ ml -*, - 1* +** ml *../ m HPLC HPLC ; PU-,*2* Plus ; YMC-Pack ODS-AM AM--*-..0 mm I.D.,,/* mm, YMC ; -/ ; +* L, ; UVD-/** Dionex ;,/. nm, ; A : : +/ : 2/ : *.+ vvv B : : -/ : 0/ : * + vvv B * +** /* ; +.* mlmin. +, +. HPLC, +/ *./ g /* ml *.+ moll,* ml +,* -*. moll *.0 ml ph..- / B, ml /, ml./ -.* ml *../ m HPLC HPLC +0 ; PU-,*2* Plus ; Inertsil ODS-,..0 mm I.D.,,/* mm, GL Sciences ; -/ ; +* L, ; 2,*-

3 51 : 297 FP ; -01 nm, ;.-/ nm, ; : /* mmoll ph..*./ : // vv +,* mmoll ; *.2 mlmin. ; *.+ +, *., mlmin SM,-,/AP, GL Sciences *.,/ mm I.D.,, m, -/ B HPLC, HPLC HPLC ; PU-32* ; Inertsil ODS-,..0 mm I.D.,,/* mm, GL Sciences ; -/ ; +* L, ;FP-3,*S ;../ nm, ; /-* nm, ; : +,./ : 21./ vv ; +., mlmin. B HPLC, +1,* g *./ g /* ml - 2 ml Polytron Model K PTA+*S, +* Kinematica Switzerland -*, ml 0* + ml 1* -* +,,./ ml ono + : 3 vv +* ml, *** rpm, / ono +* ml -, no + ml *./* m HPLC HPLC ; PU-32* ; Li- Chrosorb-NH,..* mm I.D.,,/* mm, GL Sciences ; -/ ; +* L, ;UV- 31* ; -** nm, ;no :,o 32 :, vv ; +.* ml/min. ao bo go do. E. ao ao ao *.. bo *.+ go *.*+ do +2 HPLC, ao + + -*,.3 mg+** g dw +-+.0/02.1 mg+** gdw..-, ,*, /+0.. mg+** gdw */././ mg+** gdw,.3.*,23.. mg+** gdw, / mg+** gdw.2,., mg+** gdw,33.- mg+** gdw, +1*./ mg+** gdw +,+-

4 298 /. 0,** ,**-,* -+, 1, ,.*,/./ +3.* Genistein.,./0..+ /... Daidzein,/../../ -2./ Glycitein, bo,, /-.3, Daidzein, Glycitein, Genistein +-,,**-,* -+,-,., E ao ao *.. bo *.+ go *.*+ do +2 /.0 mg+** gdw,.*./

5 53 : mg+** gdw ,..2 mg+** gdw mg+** gdw + mg+** gdw mg+** gdw mg+** gdw ao mg+** gdw,3.41 / / -2,4/,,+42 *401 *40, *4// *4/2 *40- *4/2 *4-* *4,1 *4,2 *4,2 *4, ,4, *40+ 14* *4, * +,40,,042.2,4, --04/ *41- *40/ *401 *4,. /4* /4, -.24/ -042 *402 /43 /41 /4, /42 *403 *4/0 *411 *40/ *41/ *40, *40/ +0+4/,*040.**4/,334-, *,124/ *4, ,3.42.*4, * * 04/ * /./4/,234. *422 *42, *42, *41* * /4- +*4, **4, /.42 *42* 24., *411 *423 *402 *42, *41+ *412 *412 *41, *42, *411 +/, , * *4/ /+04. -*/4+,.34* *4,. *4,/ 04, /4,.4/ *4, / *.42,0* * /4. --4*

6 300 /. 0,**1 0 54, mg+** gdw mg+** gdw Daidzin Glycitin Genistin n-+ n-+ n-+ n-+ n-+ 04,//4,,4*+,42 +,4*004.,*4/+-,42 +,4*,/4/,+41 /43 -*4, / * /04+ / * 04- /4/ 04/ Malonyldaidzin Malonylglycitin Malonylgenistin n-+ n-+ n-+ n-+ n-+ +**4/ +,41 +,242,.,4* (1343) -+42, ,04* 0*4-,+,4* +*-4*.2,4/ 1, / * /4/ -4/.41 Acetyldaidzin Acetylglycitin Acetylgenistin n-+ n-+ n-+ n-+ n-+ *4/ *41 +4, * *4*.+4, n4d4n4d4 4- *4.,4- *4++4*,241 /4- /42 Daidzein Glycitein Genistein n-+ n-+ n-+ n-+ n-+ 41 n4d4n4d4 42 *4./4/ *4+,4* *42 +4* +43 *40 114* *43 +,4. +/ n4d4not detected4 - mg+** gdw mg+** gdw * n-+ 1*41-*+4/ +0-4,.*41.4- Daidzein* n-+ n-+,+40+/34*,/4./.4/ 0/4, -24/ / Glycitein* n-+ n-+.4*,,4*, *4/ 14+ /*42 Genistein* n-+ n /-4,.,4/ / / *, ao + go do bo. go E ao,/ ao bo ao +* ao.*./ +

7 55 : 301. E mg+** gdw mg+** gdw n0 nn1 n/ n+* n-+ -* /4--140,.4+--4,,14,-/41,*41-14+,* ,242 -*4- -*4+ -+4, , ao +4*,4+,4--4*,4,+*42,4,14+,4+14, +4*+*42,/43 +-4* 1+4* //4/ , n0 nn1 n/ n+* n-+ +40, , -4-,4*.42-4, -4/ +*4. bo +4* *40-4, *4/.4, *4.-4* *4..4, n0 nn1 n/ n+* n-+ +4/ +4/,+40 1, /4+ 0/ , go / ++4, ,,4+ 34+,,4+ +04, / / +043 n0 nn1 n/ n+* n /4* +24, +*41, ,4.,4. do n0 nn1 n/ n+* n-+ +,4*+040 +, / /4-+*4. 04/+*40 / / , * , +41,4* ao bo E ao -.*-/.+ ao ao - E ao ao E ao,0 E + *.//*.23 mg+** gdw *.1+ mg+** gdw, +-.* *.,+*.-* mg+** gdw *.,- mg+** gdw, +* ao +

8 302 /. 0,** /., 0., 3 B -,**+ ++ / ao ao bo go do +/./ +-., ao - ao ao,**-,* -+..* ao +*./ ao E,1,* /02.1 mg+** gdw -*,.3 mg+** gdw,.*.1 1, Genistein /-.3 ao E mg+** gdw /.0 mg+** gdw,.*./. ao bo /,**+ mg+** gdw mg+** gdw ao n++ n++ n++ n++ n++, *401*42/ *4,/.40043,34*--4* , /4* +*4/.4*,0-4, *410 04* -* , +4/

9 57 : 303 ao E ao E ao *.//*.23 mg+** gdw, *.,+*.-* mg+** gdw *.1+ mg+** gdw, *.,- mg+** gdw, +-.* +*.- ao ++ ao bo + + pp *,***,,**. + pp..*0.*1,**. - Kudou, S., Fleury, Y., Welti, D., Magnolato, D., Uchida, T., Kitamura, K. and Okubo, K., Malonyl isoflavone glycosides in soybean seeds (Glycine max Merrill). Agric. Biol. Chem., //,,,,1,,-- (+33+).. + pp. 0012,**+ / + pp. 1321,**+ 0 + pp. 31+*0,**+ 1 + pp. +*1+,/,**+ 2 Unfer, V., Casini, M.L., Costabile, L., Mignosa, M., Gerli, S. and Renzo, G.C., Endometrial e#ects of long term treatment with phytoestrogens : a randomized, doubleblind, placebo-controlled study. Fertility and Sterility, 2,, +./+.2 (,**.). 3 0./ //0, * -3 +,, , ++ ;,3 2-23,**, +,,3,,+,,2,** /0+0.,**/ +., pp. +.*+.-,**- +/ + pp. +0*+0.,**+ +0 Wielders, J.P. and Mink, C. J., Quantitative analysis of total thiamine in human blood, milk and cerebrospinal fluid by reversed-phase ion-pair high-performance liquid chromatography. J. Chromatogr.,,11, +./+/0 (+32-) pp. +./+.3,**+ +2,**. + pp. +2,** pp. +*+,,**+,* Tsukamoto, C., Shimada, S., Igita, K., Kudou, S., Kokubun, M., Okubo, K. and Kitamura, K., Factors a#ecting isoflavone content in soybean seeds : changes in isoflavones, saponins, and composition of fatty acids at di#erent temperatures during seed development. J. Agric. Food Chem.,.-, , (+33/).,+ 1-,3-,33,**.,, Rowland I., Faughnan M., Hoey L., Wahala K., Williamson G. and Cassidy A., Bioavailability of phyto-oestrogens. British J. Nutr., 23, Suppl. +, S./-S/2 (,**-).,- Toda, T., Sakamoto, A., Takayanagi, T. and Yokotsuka, K., Changes in isoflavone compositions of soybean foods during cooking process. Food Sci. Technol. Res., 0, (,***).,. /- -0/-1,,**0,/ + pp.,-,.,**-,0 Van Eenennaam, A.L., Lincoln, K., Durrett, T.P., Valentin, H.E., Shewmaker, C.K., Thorne, G.M., Jiang, J., Baszis, S. R., Levering, C.K., Aasen, E.D., Hao, M., Stein, J.C., Norris, S.R. and Last, R.L., Engineering vitamin E content : from Arabidopsis mutant to soy oil. Plant Cell, +/, -**1 -*+3 (,**-).,1 + pp. +.-+//,**+ +2 +, /

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,.1..2* (,**0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. / No.3.1..2 (0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio Hagura Yoshihiro Sasaki and Kanichi Suzuki Graduate School