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Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean
Author(s) -
Takagi Sachiko,
Ienaga Hiroyuki,
Tsuchiya Chiharu,
Yoshida Hiromi
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990701)79:9<1155::aid-jsfa342>3.0.co;2-8
Subject(s) - roasting , coat , chemistry , polyunsaturated fatty acid , composition (language) , soya bean , tocopherol , food science , glycine , chemical composition , fatty acid , antioxidant , biochemistry , biology , organic chemistry , amino acid , vitamin e , paleontology , linguistics , philosophy
Whole soya beans ( Glycine max ) were exposed to microwave roasting for 6, 12 or 20 min at a frequency of 2450 MHz. The seed coat, axis and sections of cotyledons separated from the three cultivars were analysed not only by high‐performance liquid chromatography for tocopherols but also by gas chromatography for fatty acids before and after microwave roasting. The tocopherols were predominantly detected in the axis, followed by the cotyledons and the seed coat, and the distribution patterns of tocopherol homologues for Mikawajima differed significantly ( P < 0.05) from those for Okuhara or Tsurunoko . As many as 40% of the individual tocopherols originally present in the coat were lost at 12 min of roasting, whereas they were still retained to the extent of >80% in the cotyledons and the axis after 20 min of roasting. Significant decreases ( P < 0.05) were observed not only in the amounts of triacylglycerols and phospholipids but also in the percentages of polyunsaturated fatty acids in the coat compared with those of the cotyledons or the axis. These results imply that microwave energy effected more significant differences ( P < 0.05) in the distribution of tocopherols and acyl lipids in the coat than those of the cotyledons or the axis. © 1999 Society of Chemical Industry