The Antioxidant Activities and Phenolic Content of Improved Soybean Seeds Varieties of Different Grain Sizes

Muchdar Soedarjo, Suhartina Suhartina, Novita Nugrahaeni, Andy Wijanarko, Devi Anggraini Putri, Sri Fatmawati


Tempe and tofu are the main product of soybean commonly consumed as a daily food for the people of Indonesia. So far, soybean is well known to be a source of protein. Indeed, soybean contains secondary metabolites resulting in antioxidant activities. Antioxidants would nullify the negative effect of reactive oxygen and, as a result, could improve and maintain human health. Improvement of awareness of Indonesian people that soybean is good for human health promotion and maintenance could be a trigger to enlarge the soybean production area and increase national soybean production. The present study was undertaken to evaluate the total phenolic content and antioxidant activity of some improved soybean varieties. The observation was done in three replicates, and the standard deviation was made. The results of the present study showed that total phenolic content and antioxidant activity, as measured by ABTS and DPPH, varied among the soybean seeds tested. The variability of total phenolic content and antioxidant activity was not caused by different seed sizes but by the different genetic background encoding for other phenotypes than the seed size. In general, antioxidant activity is positively correlated to total phenolic content. Demas and Tanggamus showed significantly higher antioxidant activity compared to the rest, including imported soybean. Therefore, Demas and Tanggamus could be used as better food sources for human health.


Antioxidant Activity; Soybean; Tempe; Tofu; Total Phenolic Content

Full Text:

Full Text


Wu N, Fu K, Fu YJ, Zu YG, Chang FR, Chen YH, et al. Antioxidant Activities of Extracts and Main Components of Pigeonpea [Cajanus cajan (L.) Millsp.] Leaves. Molecules 2009;14(3):1032–1043.

Doss A, Pugalenthi M, Vadivel V. Antioxidant Activity of Raw and Differentially Process Under-Utilized TropicaLegume Canavalia Ensiformis L. DC Seeds, South India. IIOABJ 2011;2(8):27–32.

Mujic IO, Sertovic E, Jokic S, Saric Z, Alibabic V, Vidovic S, et al. Isoflavone Content and Antioxidant Properties of Soybean Seeds. Croatian Journal of Food Science and Technology 2011;3(1):16–20.

Sefatie RS, Fatoumata T, Eric K, Shi YH, Guo-Wei L. In Vitro Antioxidant Activities of Protein Hydrolysate from Germinated Black Soybean (Glycine max L.). Advance Journal of Food Science and Technology 2013;5(4):453–459.

Pertiwi SF, Aminah S, Nurhidajah N. Aktivitas Antioksidan, Karakteristik Kimia, dan Sifat OrganoHitam (Glycine soja) Berdasarkan Variasi Waktu Perkecambahan. Jurnal Pangan dan Gizi 2013;4(2):1–8.

Pusat Penelitian dan Pengembangan Tanaman Pangan Badan Penelitian dan Pengembangan Pertanian. Deskripsi Varietas Unggul Kacang-Kacangan dan Umbi-Umbian. Malang, Indonesia: Balai Penelitian Tanaman Aneka Kacang dan Umbi;2016.

Al-Qassabi JSA, Weli AM, Hossain MA. Comparison of Total Phenols Content and Antioxidant Potential of Peel Extracts of Local and Imported Lemons Samples. Sustainable Chemistry and Pharmacy 2018;8:71–75.

Putri DA, Ulfi A, Purnomo AS, Fatmawati S. Antioxidant and Antibacterial Activities of Ananas Comosus Peel Extracts. Malaysian Journal of Fundamental and Applied Sciences 2018;14(2):307–311.

Brand-Williams W, Cuvelier ME, Berset C. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT - Food Science and Technology 1995;28(1):25–30.

Dudonne S, Vitrac X, Coutiere P, Woillez M, Merillon JM. Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial InterestUsing DPPH, ABTS, FRAP, SOD, and ORAC Assays. Journal of Agricultural and Food Chemistry 2009;57(5):1768–1774.

Sakthivelu G, Akitha Devi MK, Giridhar P, Rajasekaran T, Ravishankar GA, Nikolova MT, et al. Isoflavone Composition, Phenol Content, and AntioxidantActivity of Soybean Seeds from India and Bulgaria. Journal of Agricultural and Food Chemistry 2008;56(6):2090–2095.

Lee LS, Choi EJ, Kim CH, Kim YB, Kum JS, Park JD. Quality Characteristics and Antioxidant Properties of Black and Yellow Soybeans. Korean Journal of Food Science and Technology 2014;46(6):757–761. 90 Soedarjo ET AL.

Prvulovic D, Malencic D, Miladinovic J. Antioxidant Activity and Phenolic Content of Soybean Seeds Extracts. Agroknowledge Journal 2017;17(2):132.

Mikulajova A, Takacsova M, Rapta P, Brindzova L, Zalibera M, Nemeth K. Total Phenolic Contents and Antioxidant Capacities ofCereal and Pseudocereal Genotypes. Journal of Food and Nutrition Research 2007;46(4):150–157.

Singh J, Kanaujia R, Kumar J, Singh F, Srivastava A, Singh N. Genetic Variability for Antioxidant Activity and Total Phenolic Content in four Major Pulse Crops. Novel Techniques in Nutrition & Food Science 2018;1(2):43–48.

Malencic D, Popovic M, Miladinovic J. Phenolic Content and Antioxidant Properties of Soybean (Glycine max (L.) Merr.) Seeds. Molecules 2007;12(3):576–581.

Stankovic MS. Total Phenolic Content, Flavonoid Concentration and Antioxidant Activity of Marrubium Peregrinum L. Extracts. Kragujevac Journal of Science 2011;33:63–72.

Rebaya A, Belghith SI, Baghdikian B, Leddet VM, Mabrouki F, Olivier E, et al. Total Penolic, Total Flavonoid, Tannin Content, and Antioxidant Capacity of Halimium Halimifolium (Cistaceae). Journal of Applied Pharmaceutical Science 2015;5(1):52–57.

Amzad Hossain M, Shah MD. A study on the Total Phenols Content and Antioxidant Activity of Essential Oil and Different Solvent Extracts of Endemic Plant Merremia Borneensis. Arabian Journal of Chemistry 2015;8(1):66–71.

Fidrianny I, Elviana D, Ruslan K. In Vitro Antioxidant Activities in Various Beans Extracts of Five Legumes from West of Java-Indonesia Using DPPH and ABTS Methods. International Journal of Pharmacognosy and Phytochemical Research 2016;8(3):470–476.

Khalid S, Ahmad A, Kaleem M. Antioxidant Activity and Phenolic Contents of Ajwa Date and Their Effect on Lipo-Protein Profile. Functional Foods in Health and Disease 2017;7(6):410.

Parikh B, Patel VH. Quantification of Phenolic Compounds and Antioxidant Capacity of an Underutilized Indian fruit: Rayan [ Manilkara hexandra (Roxb.) Dubard]. Food Science and Human Wellness 2017;6(1):10–19.



  • There are currently no refbacks.

Creative Commons License

IPTEK Journal of Science and Technology by Lembaga Penelitian dan Pengabdian kepada Masyarakat, ITS is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at