EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR

The total antioxidant potential and degree of off-flavour generation, measured by TBA number, Carbonyl value and LOX activity, were estimated inseventeen varieties of soybean seeds differing in seed coat colour. The antioxidant potential was high in seeds with black and brown seed coat colour as compared to yellow and green seed coat colour. Six selected varieties were irradiated with gamma radiation and were analysed for above mentioned parameters. The relative enhancement in antioxidant potential was maximum in yellow seed coat coloured genotype and minimum in black and brown seed coat coloured ones at lower dose of 0.5 KGy. At higher dose of 1.0 and 2.0 KGy the total antioxidant and FRSA were decreased in all varieties. The TBA number, Carbonyl value and LOX activity decreased at 0.5 KGy whereas these values increased at 1.0 and 2.0 KGy. The total antioxidant capacityof different soybean cultivars effectively controls the off-flavour generating compounds at lower dose of gamma irradiation.