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Gamma irradiation induces reduction in the off-flavour generation in soybean through enhancement of its antioxidant potential

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Abstract

The present study was aimed at determining the effect of gamma irradiation on off-flavour generation in four varieties of soybean with different seed coat colour. A significant enhancement in the level of anthocyanins in dark coloured varieties at all doses was observed. The isoflavones increased significantly at 0.25 kGy irradiation in all four varieties, while tocopherols were enhanced significantly only in dark varieties. The off-flavour determining parameters viz. Lipoxygenase activity, thiobarbituric acid number and carbonyl value decreased significantly in dark coloured varieties. Low doses of gamma irradiation, thus, seems to be a potential method for enhancing consumer acceptability of soybean.

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Acknowledgments

The authors duly acknowledge the support and help received from The Head, Division of Biochemistry, Indian Agricultural Research Institute, New Delhi-110012. Authors are also thankful to Dr. S. K. Lal, Division of Genetics, I.A.R.I., New Delhi for providing soybean varieties. The scholarship provided to the first author (KT) by the ICAR as a JRF is dully acknowledged.

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Authors and Affiliations

  1. Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, 110012, India

    Kalpana Tewari, Sweta Kumari, T. Vinutha & Anil Dahuja

  2. Centre for Environment Science and Climate Resilient Agriculture (CESCRA), Indian Agricultural Research Institute, New Delhi, 110012, India

    Bhupinder Singh

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  1. Kalpana Tewari
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  2. Sweta Kumari
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  3. T. Vinutha
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  4. Bhupinder Singh
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  5. Anil Dahuja
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Correspondence to Anil Dahuja.

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Tewari, K., Kumari, S., Vinutha, T. et al. Gamma irradiation induces reduction in the off-flavour generation in soybean through enhancement of its antioxidant potential. J Radioanal Nucl Chem 303, 2041–2051 (2015). https://doi.org/10.1007/s10967-014-3803-9

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  • DOI: https://doi.org/10.1007/s10967-014-3803-9

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