Comparative analysis of antioxidant flavonoids in wild and cultivated soybean using integrated ion-filtering strategy-combined LC- HRMS<SUP>n</SUP> analysis

Abstract

Wild soybean (WB; Glycine soja Sieb. & Zucc.) is the ancestor of cultivated soybean (CB; G. max (L.) Merr.) and possesses greater genetic diversity. It is important to explore the phenolic compounds present in WB, specifically flavonoids, for potential utilization. To examine the extensive flavonoid diversity of WB, we conducted a comprehensive flavonoid profiling using liquid chromatography-high resolution mass spectrometer with integrated ion filtering strategies. Furthermore, we investigated the antioxidant capacity of soybean flavonoids. A total of 72 flavonoids were identified, including isoflavones, flavanols, procyanidins, flavones, flavanones, and anthocyanins. WB had significantly (p < 0.05) higher total flavonoid content compared to CB, especially in terms of flavanols, procyanidins, and anthocyanins. Results of antioxidant capacity assays (ABTS, DPPH, and DCFHDA) and correlation analysis demonstrated that WB exhibited higher antioxidant capacities than CB, primarily due to flavanols, procyanidins, and anthocyanins. This study represents that WB is a valuable genetic resource with potent antioxidant activity, which can be utilized for the development of functional food ingredients.