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Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties

Publication . Spréa, Rafael Mascoloti; Finimundy, Tiane C.; Calhelha, Ricardo C.; Pires, Tânia C.S.P.; Prieto Lage, Miguel A.; Amaral, Joana S.; Barros, Lillian

Soybeans are key components in vegetable beverage production, generating two by-products: soybean hulls and okara. For every ton of soybeans, 50–80 kg of hulls and 120 kg of okara are produced, being often discarded or used in low-value applications like fertilizers or feed. This study aims at characterizing their biochemical and nutritional profiles to assess their potential reintroduction into the food chain. Both by-products have high levels of protein and dietary fiber, mainly insoluble. Okara and hulls predominantly contain oleic acid and linoleic acid, respectively. Seventeen phenolic compounds, mainly isoflavones, were identified, with genistein as the main compound. Hulls exhibit superior antioxidant activity compared to okara. Neither extract showed cytotoxicity or anti-inflammatory effects and exhibited limited antimicrobial activity. However, both demonstrate prebiotic potential, promoting beneficial gut bacteria growth. The results suggest that these by-products have significant potential as new ingredients for their protein, isoflavone, and fiber content, alongside prebiotic properties.

2024Journal article

Open access

Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants

Publication . Sprea, Rafael M.; Caleja, Cristina; Finimundy, Tiane C.; Calhelha, Ricardo C.; Pires, Tânia C.S.P.; Amaral, Joana S.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Pereira, Eliana; Barros, Lillian

The Lamiaceae family, which includes several well-known aromatic plants, is scientifically relevant due to its essential oils (EOs). In this work, four EOs from Mediterranean species, namely Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L., were evaluated for their volatile profiles and the biological activity in vitro to assess their potential use in the food and cosmetic sector. GC/MS analysis revealed dominant compounds, such as carvacrol, thymol, and eucalyptol. Regarding biological action, the samples exhibited antioxidant, cytotoxic, anti-inflammatory, antimicrobial, and antifungal activities, with O. vulgare and T. officinalis standing out. T. vulgaris showed the lowest EC50 in the reducing power assay, and O. vulgare had the lowest EC50 in the DPPH assay. Most EOs also displayed excellent anti-inflammatory responses and antifungal properties, with O. vulgare and T. vulgaris also demonstrating antibacterial activity. All EOs from Mediterranean species showed cytotoxicity against tumoral cell lines. Overall, the selected EOs stood out for their interesting bioactivities, with the obtained results underscoring their potential as natural preservatives and bioactive agents in various industrial applications, including food, pharmaceuticals, and cosmetics.

2024Journal article

Open access