Pulses for Human Health: Changes in Isoflavone and Saponin Content with Preparation and Cooking
Simone Rochfort A B , Vilnis Ezernieks A , Nathan Neumann C and Joe Panozzo CA Department of Primary Industries – Biosciences Research Division, 1 Park Drive, Bundoora, Vic. 3083, Australia.
B The Faculty of Science, Technology and Engineering, La Trobe University, Bundoora, Vic. 3086, Australia.
C Department of Primary Industries – Future Farming Systems Research, 110 Natimuk Road, Horsham, Vic. 3400, Australia.
D Corresponding author. Email: simone.rochfort@dpi.vic.gov.au
Dr. Rochfort has a background in natural products chemistry and bioactive drug discovery (pharmaceutics for human and animal use from natural sources). Since joining the Victorian Department of Primary Industries in 2004 her research interests have focussed on the relatively new science of metabolomics – the study of small organic compounds produced in living systems. Dr. Rochfort has applied metabolomic techniques to the understanding of biosynthetic pathways in forages, feed‐induced metabolism changes in animals, stress‐induced changes in plants and bacterial metabolism studies on both pure isolates and in complex environmental systems (soil and plants). Dr. Rochfort's research interests include employing systems biology approaches (the integration of ‘omic sciences’ including genomics, transcriptomics, proteomics, and metabolomics) to investigate complex relationships. Metabolomics and systems biology approaches are key to better understanding complex interactions. The overall aim of her research is to enable sustainable agriculture to produce products that enhance human and animal wellbeing. |
Australian Journal of Chemistry 64(6) 790-797 https://doi.org/10.1071/CH11024
Submitted: 14 January 2011 Accepted: 17 March 2011 Published: 27 June 2011
Abstract
Pulses are the seeds of legumes that are used for human consumption and include peas, beans, lentils, chickpeas, and faba beans. The bioactivity of pulse metabolites, including isoflavones and saponins, has been the subject of considerable research. However, there has been less consideration regarding the effect of cooking on these potentially beneficial phytochemicals. In this study the changes in concentration of isoflavones and saponins in 13 varieties of pulse including field pea, chickpea, and lentil is studied in whole seed, hydrated seed, and cooked seed. It was found that the concentration of isoflavones studied (genistein, daidzein, formononetin, and biochanin A) was highest in chickpeas, that soaking altered the amount of isoflavones, and that cooking eliminated these isoflavones. By contrast the saponin content of the pulses was more varied and less effect of cooking was observed. This has implications for any dietary recommendation for these pulse varieties with respect to these micro-nutrients.
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