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Soybean (Glycine max) oil bodies and their associated phytochemicals

Fisk, Ian D.; Gray, David A.

Authors

Ian D. Fisk ian.fisk@nottingham.ac.uk

David A. Gray David.gray@nottingham.ac.uk

Abstract

Abstract:  Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Tocopherol is shown to be closely associated with soybean oil bodies; δ-tocopherol demonstrated a significantly greater association with oil bodies over other tocopherol isoforms. Isoflavones do not show a significant physical association with oil bodies, although there is some indication of a passive association of the more hydrophobic aglycones during oil body isolation.

Practical Application:  Oil bodies are small droplets of oil that are stored as energy reserves in the seeds of oil seeds, and have the potential to be used as future food ingredients. If oil body suspensions are commercialized on a large scale, knowledge of the association of phytochemicals with oil bodies will be valuable in deciding species of preference and predicting shelf life and nutritional value.

Journal Article Type Article
Journal Journal of Food Science
Print ISSN 0022-1147
Electronic ISSN 0022-1147
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 76
Issue 9
Article Number C1349-C1354
Institution Citation Fisk, I. D., & Gray, D. A. Soybean (Glycine max) oil bodies and their associated phytochemicals. Journal of Food Science, 76(9), doi:10.1111/j.1750-3841.2011.02428.x
DOI https://doi.org/10.1111/j.1750-3841.2011.02428.x
Publisher URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02428.x/abstract
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0




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