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

2024Journal article Open access
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dc.contributor.authorSpréa, Rafael Mascoloti
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-12-20T16:34:18Z
dc.date.available2024-12-20T16:34:18Z
dc.date.issued2024
dc.description.abstractSoybeans 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.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/ MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/ 00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/ 2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/ 2020); national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for L. Barros (CEECINST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002) and R. Calhelha contracts, respectively; research contract of T. Finimundy (VIIAFOOD project no. C644929456-00000040), T.C.S.P. Pires (VIIAFOOD project no. C644929456-00000040) and Rafael Mascoloti Spréa (2020.08092.BD).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpréa, Rafael Mascoloti; Finimundy, Tiane C.; Calhelha, Ricardo C.; Pires, Tânia C.S.P.; Prieto, Miguel A.; Amaral, Joana S.; Barros, Lillian (2024). Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties. Food Bioscience. ISSN 2212-4292. 62, p. 1-14pt_PT
dc.identifier.doi10.1016/j.fbio.2024.105382pt_PT
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10198/30778
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOkarapt_PT
dc.subjectSoybean hullspt_PT
dc.subjectAntioxidantpt_PT
dc.subjectIsoflavonespt_PT
dc.subjectPrebiotic activitypt_PT
dc.titleComprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PDQI/2020.08092.BD/PT
oaire.citation.endPage14pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Biosciencept_PT
oaire.citation.volume62pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPDQI
person.familyNameFinimundy
person.familyNameCalhelha
person.familyNamePires
person.familyNameAmaral
person.familyNameBarros
person.givenNameTiane C.
person.givenNameRicardo C.
person.givenNameTânia C.S.P.
person.givenNameJoana S.
person.givenNameLillian
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person.identifier.orcid0000-0002-3954-3833
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridG-4516-2011
person.identifier.ridJ-2172-2014
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person.identifier.scopus-author-id35937495700
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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