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Effect of thermal treatments on anti‐nutritional factors and antioxidant capabilities in yellow soybeans and green‐cotyledon small black soybeans
Author(s) -
Yang HuaiWen,
Hsu ChengKuang,
Yang YuFei
Publication year - 2014
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/jsfa.6494
Subject(s) - chemistry , roasting , phytic acid , food science , dpph , antioxidant , cotyledon , flavonoid , boiling , trypsin inhibitor , trypsin , biochemistry , botany , enzyme , organic chemistry , biology
BACKGROUND The effects of different thermal processes on the anti‐nutritional factors (tannins, phytic acids and trypsin inhibitors) and antioxidant capacity of yellow soybeans ( YS ) and green‐cotyledon small black soybeans ( GCSBS ) were investigated. The soybean samples were subjected to roasting, microwaving and boiling as the thermal treatments . RESULTS Sixty‐minute boiling was most effective for eliminating the tannins in both YS and GCSBS , and also resulted in the maximal reduction of phytic acids. Trypsin inhibitors were most effectively reduced (76.92–97.91%) by microwaving, and boiling was least favourable for retaining total phenolic content. The total flavonoid content was significantly ( P < 0.05) decreased by all thermal processes, and particularly by employing 60‐min boiling. The total anthocyanin content of GCSBS was higher than that of YS , but significantly declined upon boiling ( P < 0.05). Roasting did not significantly affect the DPPH free radical scavenging activity of GCSBS ( P > 0.05). Microwaving increased the FRAP (ferric reducing antioxidant power) of GCSBS up to 6.07% . CONCLUSION Our raw GCSBS possesses much better antioxidant capacity than raw YS . Microwaving resulted in a substantial reduction of the trypsin inhibitors of our soybean samples. Dry thermal treatments caused slight increase of FRAP in GCSBS . © 2013 Society of Chemical Industry