Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products


  • Sanja Đurović Institute for Plant Protection and Environment, Teodora Drajzera 9, 11000 Belgrade
  • Vesna Dragičević Maize Research Institute Zemun Polje, Slobodana Bajića 1, Belgrade
  • Hadi Waisi 1. Faculty for Ecology and Environmental Protection, University Union-Nikola Tesla, Cara Dušana 62-64, Belgrade; 2. Department of Physical Chemistry, Institute of Nuclear Sciences Vinča, University of Belgrade, Mike Petrovica Alasa 12-14, Belgrade
  • Maja Pagnacco Institute of Chemistry, Technology and Metallurgy, Department of Catalysis and Chemical Engineering, University of Belgrade, Njegoševa 12, 11000 Belgrade
  • Nevena Luković Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade
  • Zorica Knežević-Jugović Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade
  • Bogdan Nikolić Institute for Plant Protection and Environment, Teodora Drajzera 9, 11000 Belgrade


antioxidant activity, plant extracts, phenolic acids, soybean seeds


Abstract: Polyphenols present in different plant cell organelles increase the resistance of plants to various types of environmental stresses. We investigated the possibility of increasing the content of bioactive compounds in the seed of yellow soybean variety Laura. The soybean was treated during vegetation with five products based on plant extracts, on the assumption of enrichment of plants with various nutrients. Soybean flour extracts were screened spectrophotometrically for total phenolic content and antioxidant activity. The antioxidant activity was evaluated using three methods. The content of phenolic acids was determined by HPLC, and the raw protein content was estimated by the Kjeldahl method. Depending on the treatment, variations in the quantity of individual phenolic acids with up to 90% higher concentration as compared to the control were observed. Controlled usage of certain plant extracts can increase the concentration of the target group of bioactive compounds in the samples. The synergistic effect of proteins and phenolic compounds on the antioxidant activity of extracts was detected. The results of this study are not only important from the aspect of plant resistance to various types of stress, but also when considering soybean as a functional food.


Received: January 23, 2019; Revised: March 15, 2019; Accepted: April 8, 2019; Published online: April 9, 2019

How to cite this article: Đurović S, Dragičević V, Waisi H, Pagnacco M, Luković N, Knežević-Jugović Z, Nikolić B. Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products. Arch Biol Sci. 2019;71(3):425-34.


Download data is not yet available.


Kuiken KA, Lyman CM, Bradford M, Trant M, Dieterich S. Essential amino acid composition of soybean meals prepared from twenty strains of soybeans. J Biol Chem. 1949;177:29-36.

Lee JH, Choung MG. Comparison of nutritional components in soybean varieties with different geographical origins. J Korean Soc Appl Biol Chem. 2011;54:254-263.

Wallace G, Fry SC. Phenolic components of the plant cell wall. Int Rev Cytol. 1994;151:229-67.

Strack D. Phenolic metabolism. In: Dey PM, Harborne JB, editors. Plant Biochemistry. Academic Press, London, UK; 1997. p. 387-416.

Ratz-Łyko A, Arct J, Majewski S, Pytkowska K. Influence of polyphenols on the physiological processes in the skin. Phytother Res. 2015;29:509-17.

Munin A, Edward-Levy F. Encapsulation of natural polyphenolic compounds: a review. Pharmaceutics. 2011;3:793-825.

Toda T, Sakamoto A, Takayanagi T, Yokotsuka K. Changes in Isoflavone Compositions of Soybean Foods during Cooking Process. Food Sci Technol Res. 2000;6(4):314-19.

Kumari S, Krishnan V, Sachdev A. Impact of soaking and germination durations on antioxidants and anti-nutrients of black and yellow soybean (Glycine max. L) varieties. J Plant Biochem Biotechnol. 2015;24(3):355-8.

Dragičević V, Nikolić B, Waisi H, Stojiljković M, Đurović S, Spasojević I, Perić V. Alterations in mineral nutrients in soybean grain induced by organo-mineral foliar fertilizers. Chem Biol Technol Agric. 2015;2:12.

Dragičević V, Nikolić B, Waisi H, Stojiljković M, Simić M. Increase of soybean nutritional quality with nonstandard foliar fertilizers. J Cent Eur Agric. 2016;17(2):356-68.

Đurović S, Nikolić B, Luković N, Jovanović J, Stefanović A, Šekuljica N, Mijin D, Knežević-Jugović Z. The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds. Ind Crops Prod. 2018;122:223-31.

Gavrilović M, Soković MD, Stanković M, Marin PD, Dajić-Stevanović Z, Janaćković P. Antimicrobial and antioxidative activity of various leaf extracts of Amphoricarpos vis. (Asteraceae) taxa. Arch Biol Sci. 2016;68(4):803-10.

Chen CW, Ho CT. Antioxidant properties of polyphenols extracted from green and black teas. J Food Lipids 1995;2:35-46.

Cervellati R, Höner K, Furrow SD, Neddens C, Costa S. The Briggs‐Rauscher Reaction as a Test to Measure the Activity of Antioxidants. Helv Chim Acta 2002;84:3533-47.

Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Anal Biochem. 1996;239:70-6.

AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 32.2. Association of Official Analytical Communities, Arlington,VA, USA; 1995.

Merrill AL, Watt BK. Energy value of foods: basis and derivation. Agriculture Handbook No. 74. Washington, DC: ARS United States Department of Agriculture; 1973.

Magomya AM, Kubmarawa D, Ndahi JA, Yebpella GG. Determination of plant proteins via the kjeldahl method and amino acid analysis: A comparative study. Int J Sci Res. 2014;3(4):68-72.

Ksouri R, Megdiche W, Falleh H, Trabelsi N, Boulaaba M, Smaoui A, Abdelly C. Influence of biological, environmental and technical factors on phenolic content and antioxidant activities of Tunisian halophytes. C R Biol. 2008;331(11):865-73.

Li H, Tsao R, Deng Z. Factors affecting the antioxidant potential and health benefits of plant foods. Can J Plant Sci. 2012;92:1101-11.

Edreva A, Velikova V, Tsonev T, Dagnon S, Gürel A, Aktaş L, Gesheva E. Stress-protective role of secondary metabolites: diversity of functions and mechanisms. Gen Appl Plant Physiol. 2008;34(1-2):67-78.

Bartwal A, Mall R, Lohani P, Guru SK, Arora S. Role of secondary metabolites and brassinosteroids in plant defense against environmental stresses. J Plant Growth Regul. 2013;32(1):216-32.

Kulbat K. The role of phenolic compounds in plant resistance. Biotechnol Food Sci. 2016;80(2):97-108.

Aludatt MH, Rababah T, Ereifej K, Alli I. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food Chem. 2013;139:93-9.

Kim MY, Jang GY, LeeY, LiM, Ji YM, YoonN, LeeSH, KimKM, Lee J, Jeong HS. Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.). Food Sci Biotechnol. 2016;25(6):1551-9.

Boerjan W, Ralph J, Baucher M. Lignin biosynthesis. Annu Rev Plant Biol. 2003;54:519-46.

Dixon RA, Paiva NL. Stress-lnduced Phenylpropanoid Metabolism. The Plant Cell. 1995;7:1085-97.

Manach C, Scalbert A, Morand C, Rémésy C, Jime´nez L. Polyphenols: food sources and bioavailability Am J Clin Nutr 2004;79:727-47.

Shahidi F, Yeo JD. Insoluble-Bound Phenolics in Food. Molecules 2016;21:1216.

Wu Q, Wang M, Sciarappa WJ, Simon JE. LC/UV/ESI-MS analysis of isoflavones in Edamame and Tofu soybeans. J Agric Food Chem. 2004;52:2763-9.

Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM. Analysis of phenolic compounds and isoflavones in soybean seeds [Glycine max (L) Merill] and sprouts grown under different conditions. Eur Food Res Technol. 2006;222:201-08.

Lee SJ, Kim JJ, Moon HI, Ahn JK, Chun SCh, Jung WS, Lee OK, Chung IM. Analysis of isoflavones and phenolic compounds in Korean soybean [Glycine max (L.) Merrill] seeds of different seed weights. J Agric Food Chem. 2008;56:2751-8.

Yue X, Abdallah AM, Xu Z. Distribution of isoflavones and antioxidant activities of soybean cotyledon, coat and germ. J Food Process Pres. 2010;34:795-806.

Danilčenko H, Dabkevičius Z, Jarienė E, Tarasevičienė Ž, Televičiūtė D, Tamošiūnas A, Jeznach M. The effect of stinging nettle and field horsetail extracts on the synthesis of biologically active compounds in germinated leguminous and guinoa seed. Zemdirbyste 2017;104:337-44.

Verkleij FN. Seaweed extracts in agriculture and horticulture: a Review. Biol Agric Hortic. 2012;8:309-24.

Cervellati R, Crespi-Perellino N, Furrow SD, Minghetti A. Inhibitory Effects by Soy Antioxidants on the Oscillations of the Briggs-Rauscher Reaction. Helv Chim Acta 2000;83:3179-90.

Milos M, Makota D. Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs-Rauscher oscillating reaction. Food Chem. 2012;131:296-9.

38. Murayama D, Sakashita Y, YamazawaYamazawa T, Nakata K, Shinbayashi Y, Palta J, Tani M, YamauchiYamauchi H, Koaze H. Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries. Food Sci Technol Res. 2016;22:451-9.

Hepler KP. Calcium: A Central regulator of plant growth and development. Plant Cell. 2005;17:2142-55.

Taie HAA, El-Mergawi R, Radwan S. Isoflavonoids, flavonoids, phenolic acids profiles and antioxidant activity of soybean seeds as affected by organic and bioorganic fertilization. Am Eurasian Agric Environ Sci. 2008;4:207-13.

Konopka I, Tańska M, Faron A, Stępień A, Wojtkowiak K. Comparison of the phenolic compounds, carotenoids and tocochromanols content in wheat grain under organic and mineral fertilization regimes. Molecules 2012;17:12341-56.

Liu XQ, Lee KS. Effect of mixed amino acids on crop growth. In: Aflakpui G. editor. Agricultural Science. Rijeka, Croatia: InTech; p. 119-58.

Dromantiene R, Pranckietiene I, Šidlauskas G, Pranckietis V. Changes in technological properties of common wheat (Triticum aestivum L.) grain as influenced by amino acid fertilizers. Zemdirbyste 2013;100:57-62.




How to Cite

Đurović S, Dragičević V, Waisi H, Pagnacco M, Luković N, Knežević-Jugović Z, Nikolić B. Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products. Arch Biol Sci [Internet]. 2019Oct.23 [cited 2024Jun.19];71(3):425-34. Available from: https://www.serbiosoc.org.rs/arch/index.php/abs/article/view/3913