Table 3

Isoflavone	Control			Event 1			Event 2			Event 3			Bonferoni corrected p-value	Trait significance
	Average (HPLC area)	St. Dev	%RSD	Average (HPLC area)	St. Dev	%RSD	Average (HPLC area)	St. Dev	%RSD	Average (HPLC area)	St. Dev	%RSD
Glycetin (Rt 12.8 min; n=4)	131.500	6.165	4.688	144.875	5.652	3.901	124.175	4.388	3.534	122.025	3.242	2.657	0.002
Diadzein (Rt 30.2 min; n=4)	50.525	2.644	5.232	50.800	3.477	6.844	83.200	2.810	3.377	82.925	4.172	5.032	< 0.001	2,3 (1,C)*
Glycetein (Rt 31.6 min; n=4)	15.275	2.689	17.602	18.925	1.374	7.263	23.100	1.608	6.962	20.700	1.610	7.780	0.009
Genistein (Rt 41.0 min; n=4)	64.425	3.075	4.773	65.750	1.686	2.565	117.650	2.983	2.535	78.500	4.511	5.747	< 0.001	2,3 (1,C)*

Phenolic acid		Control	Event 1	Event 2	Event 3	Bonferoni corrected p-value	Trait significance
Vanilic acid (Rt 27.8 min; n=4)	Average (mg/g)	0.062	0.065	0.063	0.068	0.002
Vanilic acid (Rt 27.8 min; n=4)	%RSD	4.602	3.663	4.731	2.546	0.002
Syringic acid (Rt 31.4 min; n=4)	Average (mg/g)	0.242	0.276	0.266	0.275	0.236
Syringic acid (Rt 31.4 min; n=4)	%RSD	3.254	3.707	2.053	1.349	0.236
p- Coumaric acid (Rt 38.5 min; n=4)	Average (mg/g)	0.070	0.082	0.108	0.087	< 0.001	2,(3,1),C*
p- Coumaric acid (Rt 38.5 min; n=4)	%RSD	1.964	2.815	1.854	1.629	< 0.001	2,(3,1),C*
Ferulic acid (Rt 42.2 min; n=4)	Average (mg/g)	0.083	0.084	0.077	0.091	0.012
Ferulic acid (Rt 42.2 min; n=4)	%RSD	2.544	2.035	2.165	2.055	0.012
Sinapic acid (Rt 43.7 min; n=4)	Average (mg/g)	0.089	0.093	0.098	0.101	0.014
Sinapic acid (Rt 43.7 min; n=4)	%RSD	2.255	2.537	3.431	2.286	0.014

Table 3: LC-MS analysis of phenolic compounds from control and genetically modified soybean. (A) HPLC area of four isoflavones was used for comparison and four separate extractions and analysis were carried out for each sample. (B) Quantification of five phenolic acids was achieved using authentic commercial standards and four separate extractions and analysis were carried out for each sample.