Table 5.

Isoflavone (β-glucosides) profile (μg/g extract) of heat shock elicited soybean seed sample at 60 °C temperature at different duration.

Heat shock duration	β-glucosides (μg/g extract)
	Daidzin	Glycitin	Genistin	Total
Control	412.73a	117.75a	690.72a	1221.20a
0.5 h	196.91d (−52.29 %)	74.83b (−36.45 %)	26.92bc (−96.10 %)	298.65e (−75.54 %)
1 h	205.91c (−50.11 %)	81.08b (−31.14 %)	27.50b (−96.02 %)	314.49c (−74.25 %)
2 h	224.41b (−45.63 %)	81.08b (−31.14 %)	28.92b (−95.81 %)	334.40 b (−72.62 %)
3 h	207.41c (−49.75 %)	74.83b (−36.45 %)	25.42c (−96.32 %)	307.65 d (−74.81 %)

Means having different letters are significantly different (Duncan's Multiple Range Test.

P < 0.05). Percent reduction and fold change over control in parenthesis.