Research of the phytoestrogens content in soybean and chickpea flour
DOI:
https://doi.org/10.15587/2312-8372.2020.192603Keywords:
diets, special dietary nutrition, phytoestrogens content, soybean flour, chickpea flourAbstract
The object of the research is the Krasnokutsky 195 chickpea variety, the Almaz soybean variety, and the 2018 harvest from the Agrotek collection nursery (Kyiv, Ukraine). One of the most problematic places is the ambiguous attitude of many scientists regarding the qualitative and quantitative content of phytoestrogens in leguminous grains. During the study, the method of differential spectrophotometry is used. It is established that native soymean and chickpea grains are carriers of 36.8 and 22.3 % phytoestrogens. During germination, drying and grinding of legumes, the content of phytoestrogens decreases to 15.6 % in soybean flour and to 13.3 % in chickpea flour. The use of KI as a medium for germinating soybean grains, and NaHSeO3 as a medium for germinating chickpea grains, reduces the content of phytoestrogens by 2.7 and 1.6 %, respectively. It is determined that all experimental samples have an absorption peak at λ=400 nm, which corresponds to the content of isoflavonoids daidzein in them. Samples of flour from germinated soybean and chickpea grains in solutions of mineral salts have an absorption peak at λ=225 nm, which corresponds to the content of isoflavonoids in daidzin. It is established that the germination of legumes in solutions of mineral salts does not affect the content of biohanin and formononetin. In samples with chickpea flour sprouted in a NaHSeO3 solution, an increase in genistein content by 60 % relative to the control is observed. The carried out complex of studies allows to state that there is a need to study the effect of soybean and chickpea flour germinated in KI and NaHSeO3 solutions, respectively, on biological objects.
The results obtained in the study are the scientific basis for the correction of the diets of people with endocrine disorders and require special dietary nutrition.References
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