Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans
Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120 min at 100 °C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β...
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| Veröffentlicht in: | Food chemistry 2009-01, Vol.112 (2), p.316-320 |
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| creator | Lee, SeungWook Lee, JaeHwan |
| description | Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120
min at 100
°C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination (
R
2) (
P
<
0.05). Roasting at 200
°C for 7, 14, and 21
min and explosive puffing at 490, 588, and 686
kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly (
P
<
0.05). Total isoflavones (TI) in 21
min roasted and 686
kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120
min oven-dried soybeans was not significantly different (
P
>
0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans. |
| doi_str_mv | 10.1016/j.foodchem.2008.05.065 |
| format | Article |
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min at 100
°C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination (
R
2) (
P
<
0.05). Roasting at 200
°C for 7, 14, and 21
min and explosive puffing at 490, 588, and 686
kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly (
P
<
0.05). Total isoflavones (TI) in 21
min roasted and 686
kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120
min oven-dried soybeans was not significantly different (
P
>
0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2008.05.065</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; drying ; drying quality ; Explosive puffing ; explosive puffing process ; food analysis ; food chemistry ; Food industries ; food processing ; food processing quality ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Isoflavones ; Oven-drying ; ovens ; Processing effects ; puffing ; Roasting ; soybeans ; tissue distribution</subject><ispartof>Food chemistry, 2009-01, Vol.112 (2), p.316-320</ispartof><rights>2008 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c428t-55525dcb1f69277a8cb7e1be40705c5878f167ceb2d67c9bdc7413af11415ebd3</citedby><cites>FETCH-LOGICAL-c428t-55525dcb1f69277a8cb7e1be40705c5878f167ceb2d67c9bdc7413af11415ebd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2008.05.065$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20688094$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, SeungWook</creatorcontrib><creatorcontrib>Lee, JaeHwan</creatorcontrib><title>Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans</title><title>Food chemistry</title><description>Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120
min at 100
°C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination (
R
2) (
P
<
0.05). Roasting at 200
°C for 7, 14, and 21
min and explosive puffing at 490, 588, and 686
kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly (
P
<
0.05). Total isoflavones (TI) in 21
min roasted and 686
kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120
min oven-dried soybeans was not significantly different (
P
>
0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans.</description><subject>Biological and medical sciences</subject><subject>drying</subject><subject>drying quality</subject><subject>Explosive puffing</subject><subject>explosive puffing process</subject><subject>food analysis</subject><subject>food chemistry</subject><subject>Food industries</subject><subject>food processing</subject><subject>food processing quality</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Isoflavones</subject><subject>Oven-drying</subject><subject>ovens</subject><subject>Processing effects</subject><subject>puffing</subject><subject>Roasting</subject><subject>soybeans</subject><subject>tissue distribution</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqNkcFuEzEQhlcIJELhFcAXOLFh7F2vvTdQVVqkShygZ8trj4OjjR08m6h5e1xSuMJpRtb3j0fzNc1rDmsOfPiwXYecvfuBu7UA0GuQaxjkk2bFtepaBUo8bVbQgW4174fnzQuiLQAI4HrVbK5CQLcQy4HlI6bWl1NMm_esZEvL784mz_B-P2eKR2T7Qwj1me1Ldkg1l1ikHGZ7zAmZj7SUOB2WmBOxmBjl04Q20cvmWbAz4avHetHcfb76fnnT3n69_nL56bZ1vdBLK6UU0ruJh2EUSlntJoV8wh4USCe10oEPyuEkfC3j5J3qeWcD5z2XOPnuonl3nlv3-3lAWswuksN5tgnzgQwfByXUqP8DlHLUg6jgcAZdyUQFg9mXuLPlZDiYBwFma_4IMA8CDEhTBdTg28cfLDk7h2KTi_Q3LWDQGsa-cm_OXLDZ2E2pzN23aqcDGIXsOK_ExzOB9XLHiMWQi5gc-liqPONz_NcyvwDkPKpL</recordid><startdate>20090101</startdate><enddate>20090101</enddate><creator>Lee, SeungWook</creator><creator>Lee, JaeHwan</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20090101</creationdate><title>Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans</title><author>Lee, SeungWook ; Lee, JaeHwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c428t-55525dcb1f69277a8cb7e1be40705c5878f167ceb2d67c9bdc7413af11415ebd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>drying</topic><topic>drying quality</topic><topic>Explosive puffing</topic><topic>explosive puffing process</topic><topic>food analysis</topic><topic>food chemistry</topic><topic>Food industries</topic><topic>food processing</topic><topic>food processing quality</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Isoflavones</topic><topic>Oven-drying</topic><topic>ovens</topic><topic>Processing effects</topic><topic>puffing</topic><topic>Roasting</topic><topic>soybeans</topic><topic>tissue distribution</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, SeungWook</creatorcontrib><creatorcontrib>Lee, JaeHwan</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, SeungWook</au><au>Lee, JaeHwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans</atitle><jtitle>Food chemistry</jtitle><date>2009-01-01</date><risdate>2009</risdate><volume>112</volume><issue>2</issue><spage>316</spage><epage>320</epage><pages>316-320</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120
min at 100
°C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination (
R
2) (
P
<
0.05). Roasting at 200
°C for 7, 14, and 21
min and explosive puffing at 490, 588, and 686
kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly (
P
<
0.05). Total isoflavones (TI) in 21
min roasted and 686
kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120
min oven-dried soybeans was not significantly different (
P
>
0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2008.05.065</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2009-01, Vol.112 (2), p.316-320 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19672798 |
| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences drying drying quality Explosive puffing explosive puffing process food analysis food chemistry Food industries food processing food processing quality Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Isoflavones Oven-drying ovens Processing effects puffing Roasting soybeans tissue distribution |
| title | Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans |
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