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• W2550965721 abstract "In spite of highly nutritious composition and versatile uses the consumption of soybean is limiting worldwide due to the presence of grassy, beany and rancid flavour. Present study was, aimed to estimate the total antioxidant potential and degree of off-flavour generations, measured by TBA number and carbonyl value, of soybean seeds differing in seed coat colour and the effect of gamma radiation and subsequent storage on the above mentioned parameters. The study revealed that among the seventeen soybean genotype seeds with different seed coat colour, the antioxidant potential was very high in seeds with black and brown seed coat colour as compared to yellow and green seed coat colour. Antioxidant potential was estimated using CUPRAC method and free radical scavenging activity (FRSA) using 2,2-diphenyl-1picrylhydrazyl (DPPH). But the difference in Thiobarbituric acid (TBA) number, carbonyl value and LOX activity of seeds with varying seed coat colour was not proportionate with the difference in their antioxidant capacity. Six varieties with extreme values of these parameter and contrasting colours were selected for gamma irradiation. Among the gamma irradiated samples of soybean, the relative enhancement in antioxidant potential was maximum in yellow seed coat coloured genotype whereas it was minimum in black and brown seed coat colour at lower dose of 0.5 KGy. At higher dose of 1.0 and 2.0 KGy the total antioxidant and FRSA were decreased in all varieties. The TBA number, carbonyl value and LOX activity decreased at 0.5 KGy whereas these values increased at 1.0 and 2.0 KGy. The effect of storage on total antioxidant potential and FRSA using CUPRAC and DPPH method respectively and for parameters responsible for generation of off-flavour were studied. Results showed that the CUPRAC and DPPH values decreased during storage period of 30 days but the decrease was very less during the first fortnight as compared to next 15 days. In the same manner the parameters responsible for generation of off-flavour showed small increase in values during the first 15 days and then increased during the next fortnight. Hence, in the present study it was observed that total antioxidant capacity of different soybean cultivars effectively control the off-flavour generating compounds and the lower dose of gamma radiation leads to enhancement in the antioxidant potential of soybean seeds; the enhancement being maximum in yellow seed coat coloured genotypes followed by seeds with green, brown and black seed coat. Chapter 6 lks;chu ,oa blds mRiknksa dh lqxa/kxfud AfrvkWDlhdkjdksa dh Hkwfedk dh O;k[;k" @default.
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• W2550965721 date "2011-01-01" @default.
• W2550965721 modified "2023-09-23" @default.
• W2550965721 title "Elucidation of role of phytochemical antioxidants in the improvement of flavour quality of soybean and its products" @default.
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