Literature DB >> 32151898

Steam flash explosion pretreatment enhances soybean seed coat phenolic profiles and antioxidant activity.

Yongsheng Chen1, Sharui Shan2, Dongmin Cao3, Dan Tang4.   

Abstract

The resource utilization of soybean seed coats is currently poor. In this study, steam flash explosion (SFE) pretreatment was performed to extract valuable phytochemicals from soybean seed coats. The total content of phytochemicals and the antioxidant activity of extracts from SFE-treated soybean seed coat were systematically evaluated. On the basis of the application value of antioxidant activity, we optimized the process parameters of SFE-pretreated soybean seed coat to maximize the antioxidant activity. Additionally, the subsequently obtained ethyl acetate fraction with the highest antioxidant activity was analysed using HPLC-DAD-Q-Orbitrap HRMS/MS analysis. The results indicated that SFE could enhance the release of both aglycone and acetylglucoside forms of isoflavones from the cellular structure and enhance the antioxidant activity of soybean seed coats. This study provides evidence that SFE is a novel thermal processing technology with high efficiency and low energy consumption that improves the phytochemical composition and bioactivity of soybean seed coats.
Copyright © 2020 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Antioxidant activity; HPLC-DAD-Q-Orbitrap HRMS/MS; Phytochemicals; Soybean coat; Steam flash explosion

Mesh:

Substances:

Year:  2020        PMID: 32151898     DOI: 10.1016/j.foodchem.2020.126552

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  6 in total

1.  Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates.

Authors:  Suji Lee; Ryeong Ha Kwon; Ju Hyung Kim; Hyemin Na; So-Jeong Lee; Yu-Mi Choi; Hyemyeong Yoon; So Young Kim; Yong-Suk Kim; Sang Hoon Lee; Seon Mi Yoo; Heon-Woong Kim; Chi-Do Wee
Journal:  Molecules       Date:  2022-06-27       Impact factor: 4.927

2.  Effect of Steam Explosion on Structural Characteristics of β-Conglycinin and Morphology, Chemical Compositions of Soybean Meal.

Authors:  Feng Kong; Qinghua Zeng; Yue Li; Xingfeng Guo
Journal:  Front Nutr       Date:  2022-06-02

3.  Improving Antioxidative and Antiproliferative Properties Through the Release of Bioactive Compounds From Eucommia ulmoides Oliver Bark by Steam Explosion.

Authors:  Feng Kong; Qinghua Zeng; Yue Li; Yishuai Ding; Di Xue; Xingfeng Guo
Journal:  Front Nutr       Date:  2022-06-30

4.  Effect of steam explosion pretreatment on the composition and bioactive characteristic of phenolic compounds in Chrysanthemum morifolium Ramat cv. Hangbaiju powder with various sieve fractions.

Authors:  Gongshuai Song; Jiayuan Liu; Ruofan Shui; Jiachen Sun; Qian Weng; Shaoping Qiu; Danli Wang; Shiwang Liu; Gongnian Xiao; Xi Chen; Qing Shen; Jinyan Gong; Fuping Zheng
Journal:  Food Sci Nutr       Date:  2022-03-15       Impact factor: 3.553

5.  Steam explosion enhances phenolic profiles and antioxidant activity in mung beans.

Authors:  Fachun Wan; Chunyu Hou; Kaiyun Luo; Anwei Cheng
Journal:  Food Sci Nutr       Date:  2022-02-22       Impact factor: 2.863

6.  Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion.

Authors:  Feng Kong; Qinghua Zeng; Yue Li; Yang Zhao; Xingfeng Guo
Journal:  Front Nutr       Date:  2022-07-27
  6 in total

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