Antioxidant properties and phenolic, isoflavone, tocopherol and carotenoid composition of Maryland-grown soybean lines with altered fatty acid profiles

One cultivar and five experimental lines of Maryland-grown soybeans with improved fatty acid profiles were investigated for their phytochemical and antioxidant properties. Soybean oils were extracted and analyzed for their fatty acid profiles, tocopherols , and carotenoids . Two of the experimental lines were low in α-linolenic acid and another one was low in both α-linolenic and total saturated fatty acids . The defatted flours were extracted in 50% acetone and 70% ethanol, and estimated for isoflavone compositions, total phenolic contents (TPC), and scavenging capacities against peroxyl (ORAC), hydroxyl (HOSC), and 2,2-diphenyl-1-picryhydrazyl (DPPH) radicals. No difference was observed in tocopherols , carotenoids , TPC, and antioxidant properties between soybeans with reduced α-linolenic and/or saturated fats and the ones with ‘normal’ fatty acid profiles. This study indicates the possibility to produce soybeans with reduced linolenic and/or saturated fat and with desirable levels of health beneficial phytochemicals and antioxidant properties.