A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity. It was found that β-glucosides isoflavones was sig...
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| Language: | English |
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Tsinghua University Press
2019-06-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300333 |
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| author | Lei Chen Hui Teng Jianbo Xiao |
| author_facet | Lei Chen Hui Teng Jianbo Xiao |
| author_sort | Lei Chen |
| collection | DOAJ |
| description | This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity. It was found that β-glucosides isoflavones was significantly increased from 223.01 (raw) to 727.29 mg/g (frying at 160 °C for 2 min), but boiling showed only a slight increase to 258.14 mg/g. The process for the mixed cooking of soybeans with vegetables was also evaluated, which is quite common in home cuisine. The results showed all bioactive ingredients were aggressively destroyed by over processing, but interestingly, green pepper and kelp exhibited isoflavones generation potentials for soybean. In addition, cooking from 60 to 160 °C for 2 or 5 min, showed a significantly decrease on FRAP. However, in the case of fried soybeans which treated at 120 °C or 160 °C, when extending the heating time to 5 min, their FRAP activity got a significant increase. The present study may provide a practical guidance for healthy soybean cooking, by using frying around 120 °C for 5 min and mixed with some vegetables such as green peppers or kelp. Keywords: Soybeans, Isoflavones, Cooking processing, Antioxidant activity |
| format | Article |
| id | doaj-art-3a1cc6eb515f48f4946a13b9173d63ad |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-3a1cc6eb515f48f4946a13b9173d63ad2025-02-03T02:38:45ZengTsinghua University PressFood Science and Human Wellness2213-45302019-06-0182195201A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activityLei Chen0Hui Teng1Jianbo Xiao2College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInstitute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau; Corresponding author.This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity. It was found that β-glucosides isoflavones was significantly increased from 223.01 (raw) to 727.29 mg/g (frying at 160 °C for 2 min), but boiling showed only a slight increase to 258.14 mg/g. The process for the mixed cooking of soybeans with vegetables was also evaluated, which is quite common in home cuisine. The results showed all bioactive ingredients were aggressively destroyed by over processing, but interestingly, green pepper and kelp exhibited isoflavones generation potentials for soybean. In addition, cooking from 60 to 160 °C for 2 or 5 min, showed a significantly decrease on FRAP. However, in the case of fried soybeans which treated at 120 °C or 160 °C, when extending the heating time to 5 min, their FRAP activity got a significant increase. The present study may provide a practical guidance for healthy soybean cooking, by using frying around 120 °C for 5 min and mixed with some vegetables such as green peppers or kelp. Keywords: Soybeans, Isoflavones, Cooking processing, Antioxidant activityhttp://www.sciencedirect.com/science/article/pii/S2213453019300333 |
| spellingShingle | Lei Chen Hui Teng Jianbo Xiao A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity Food Science and Human Wellness |
| title | A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity |
| title_full | A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity |
| title_fullStr | A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity |
| title_full_unstemmed | A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity |
| title_short | A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity |
| title_sort | value added cooking process to improve the quality of soybean protecting its isoflavones and antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300333 |
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