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Foods 2018, 7, 174 7 of 10 3.2. Effect of FIR on the Accumulation of Total Phenol, Isoflavones Content and Antioxidant Capacity Total phenol and isoflavones content of FIR treated soybean sprouts are presented in Table 2 and Figure 3. It is clearly observed that FIR temperature and treatment duration has tremendous effect on TP and isoflavones accumulation in soybean sprout. All the isoflavones, such as daidzinm glycitin, Foods 2018, 7, x FOR PEER REVIEW 7 of 10 genistin, daidzein, glycitein and genistein, were significantly increased (p < 0.05) at 110 ◦C among ◦ and Figure 3. It is clearly observed that FIR temperature and treatment duration has tremendous Total phenol and isoflavones content of FIR treated soybean sprouts are presented in Table 2 the FIR temperature. A significant increase of total isoflavones (58.98 mg/g) were observed in FIR of 110 in isoflavones content at 110 ◦C with exposure time 120 min. Further increase in the FIR temperature C at 120 min, which is nearly 2.3 times higher than the control (25.64 mg/g). effect on TP and isoflavones accumulation in soybean sprout. All the isoflavones, such as daidzinm In this study, an application of FIR as a thermal treatment on soybean sprout caused an increase glycitin, genistin, daidzein, glycitein and genistein, were significantly increased (p < 0.05) at 110 °C among the FIR temperature. A significant increase of total isoflavones (58.98 mg/g) were observed in decreasFeIdRtohfe11i0so°Cflavto12n0emscino,nwtehnicth.iIsnnceraeralyse2d.3itsiomfleasvhoignhesrtchoanttehnetciosndtruoel(t2o5.t6h4emtgr/agn).sformationofhigh In this study, an application of FIR as a thermal treatment on soybean sprout caused an increase molecular compounds to low molecular compounds resulting from the breakage of covalent bonds in isoflavones content at 110 °C with exposure time 120 min. Further increase in the FIR temperature of polymerized polyphenols [12]. A similar trend of increase in phenolic compound, due to different decreased the isoflavones content. Increased isoflavones content is due to the transformation of high thermal treatment was also observed in different types of fruit and vegetables like sweet corn, ginseng, molecular compounds to low molecular compounds resulting from the breakage of covalent bonds garlic, tomato, grapes, and onion [14]. The optimum temperature and treatment time of the FIR is of polymerized polyphenols [12]. A similar trend of increase in phenolic compound, due to different depending on the plant materials. Ghimeray et al. [18] observed a highest quantity of the total phenol, thermal treatment was also observed in different types of fruit and vegetables like sweet corn, ◦ shownFthIRati,stdhepiesnodflinagvonethceopnltaennttmreatdeuricaelsd.GbhyimFIeRrawyehteanl.e[1x8p]osbesderfvoerdalhoinghgetsitmqueaanttiatyhoigfhthetetmotaplerature. total flagvinosneonigd, gaanrdlicq, tuoemrcateot,ingrcaopnest,eanntdoofntihoen b[1u4c].kTwheheoaptiamtu1m20temCpfeorartu6r0emanidn torefatthmeeFnItRtimtreaoftmthent. It is phenol, total flavonoid and quercetin content of the buckwheat at 120 °C for 60 min of the FIR Similar results were also reported by previous researcher [18]. treatment. It is shown that, the isoflavone content reduced by FIR when exposed for a long time at a It is observed in Figure 4 that FIR 110 ◦C/120 min treatment had the highest FRAP value high temperature. Similar results were also reported by previous researcher [18]. (1568 μM Fe2+) among the FIR treatments. Comparing our results with the previous results by It is observed in Figure 4 that FIR 110 °C/120 min treatment had the highest FRAP value (1568 Ghimearyet2a+l.[18]demonstratedthatFIRtreatmentenhancedDPPHinhibitionofthebuckwheat. μMFe )amongtheFIRtreatments.ComparingourresultswiththepreviousresultsbyGhimearyet Thisresaul.lt[1i8s]adlesmooinsatrgartedemtheanttFwIRitrheathtmeefinntdeninhagnocefdRDanPdPHhirinehribailt.io[n26o]fwthheebrueckthwehyeasth.oTwhisedretshulattisthermal treatmeanlstoinincraegaresemdeDntPwPiHthathcetifvinitdyinignobfuRcaknwdhieraetrsapl.r[o26u]t.wOheurrefithnedyisnhgoswaerdethcoatntchoermdanl trweaittmhepntrevious increased DPPH activity in buckwheat sprout. Our findings are concordant with previous results of results of total phenol content (Figure 2), showing the phenolics that reacts in Folin–Ciocalteu reaction total phenol content (Figure 2), showing the phenolics that reacts in Folin–Ciocalteu reaction has a has a similar interaction in FRAP reaction. Previous study showed higher phenolic and flavonoid similar interaction in FRAP reaction. Previous study showed higher phenolic and flavonoid content content in buckwheat, which was directly correlated with their higher reduction powder [18]. in buckwheat, which was directly correlated with their higher reduction powder [18]. 100 90 80 70 60 50 40 30 20 10 0 FIR treatments 1800 1600 1400 1200 1000 800 600 400 200 0 FIR treatments Figure 4. Antioxidant capacity (DPPH and FRAP) of soybean sprout under FIR treatment. The values Figure 4. Antioxidant capacity (DPPH and FRAP) of soybean sprout under FIR treatment. The values are mean ± SE. (n = 3). FIR: far infrared irradiation. are mean ± SE. (n = 3). FIR: far infrared irradiation. FRAP antioxidant capacity DPPH inhibition (%) (μM Fe2+)PDF Image | Effect of Artificial LED Light and Far Infrared Irradiation on soybean
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