ArticleAntioxidants (Basel, Switzerland)2021
Antioxidant Contributors in Seed, Seed Coat, and Cotyledon of γ-ray-Induced Soybean Mutant Lines with Different Seed Coat Colors.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 33 citations in OpenAlex.
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- Water-Assisted Microwave Processing: Rapid Detoxification and Antioxidant Enhancement in Colored Kidney Beans.Foods (Basel, Switzerland) · 2025Article
- A R2R3-MYB Transcription Factor ofInternational journal of molecular sciences · 2025Article
- Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.Foods (Basel, Switzerland) · 2025Article
- Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds.Current research in food science · 2025Article
- Identifying Candidate Genes Related to Soybean (Genes · 2025Article
- Metabolomic and Transcriptomic Analyses of Flavonoid Biosynthesis in Different Colors of Soybean Seed Coats.International journal of molecular sciences · 2024Article
- Nutritional Qualities, Metabolite Contents, and Antioxidant Capacities of Yardlong Beans (Antioxidants (Basel, Switzerland) · 2024Article
- Seed-Coat Pigmentation Plays a Crucial Role in Partner Selection and NPlants (Basel, Switzerland) · 2024Review
- Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar.Antioxidants (Basel, Switzerland) · 2024Article
- Increasing the Amounts of Bioactive Components in American Ginseng (Foods (Basel, Switzerland) · 2024Article
- Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing.Antioxidants (Basel, Switzerland) · 2023Article
- Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages ofMolecules (Basel, Switzerland) · 2023Article
- Changes in Quercetin Derivatives and Antioxidant Activity in Marigold Petals (Plants (Basel, Switzerland) · 2022Article
- Thermal Control Using Far-Infrared Irradiation for Producing Deglycosylated Bioactive Compounds from Korean Ginseng Leaves.Molecules (Basel, Switzerland) · 2022Article
- Improving the Antioxidant Activity and Flavor of Faba (Antioxidants (Basel, Switzerland) · 2022Article
- The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit.Antioxidants (Basel, Switzerland) · 2022Article
- Protein, Amino Acid, Oil, Fatty Acid, Sugar, Anthocyanin, Isoflavone, Lutein, and Antioxidant Variations in Colored Seed-Coated Soybeans.Plants (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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Abstract
The development of soybean with high antioxidant activities for use in the food and cosmetics industries is a target of breeding programs. In soybean, antioxidants are associated with seed color, although the metabolic basis for seed coloration remains incompletely understood. We selected six γ-ray-induced mutant lines that exhibited black, partially black, brown, partially brown, or yellowish-white pigmentation in the seed coat. Antioxidant activity and contents of anthocyanins, flavan-3-ols, and isoflavones were evaluated in the seed coat and cotyledons. The lines with black or brown seeds showed the highest antioxidant activities. The cotyledons showed no significant differences in seed coat components or antioxidant activities among lines. Black and brown seed coat components showed the highest antioxidant activities. The black seed coat contained five anthocyanins, whereas seed coats of brown- and yellow-seeded lines entirely lacked anthocyanins. Both black and brown seeds were rich in flavan-3-ols, including catechin and epicatechin, which were the predominant antioxidant contributors in brown seeds. Isoflavone contents showed weaker correlations with antioxidant activity than anthocyanins and flavan-3-ols. These results demonstrated that antioxidant activities were determined by anthocyanins in black seeds and flavan-3-ols in brown and black seeds, whereas relatively low antioxidant activities in yellow seeds reflected their high isoflavone contents.
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