Food chemistryGlycine maxFood StorageLightPhytochemicalsIsoflavones
Impact of storage and light exposure on the technological and phytochemical quality of yellow, black, and brown soybeans.
Adriano Hirsch Ramos, Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Cristiano Dietrich Ferreira, Jessica Fernanda Hoffmann, Maurício de Oliveira
Published: 202610.1016/j.foodchem.2025.147705
Abstract
Pigmented soybean varieties, such as black and brown, are rich in bioactive compounds, including isoflavones and phenolics, which exhibit antioxidant properties. This study evaluated yellow, brown, and black soybean grains stored for 12 months under…
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