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Roasting effects on the distribution of tocopherols and phospholipids within each structural part and section of soybeans
Author(s) -
Yoshida Hiromi,
Matsuda Kyoko,
Hirakawa Yuki,
Mizushina Yoshiyuki
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0756-3
Subject(s) - roasting , phospholipid , chemistry , coat , glycine , tocopherol , germination , food science , biochemistry , chromatography , botany , biology , antioxidant , vitamin e , amino acid , paleontology , membrane
To clarify the effects of microwave roasting on the distribution of tocopherols and FA of phospholipids within soybeans, whole soybeans ( Glycine max ) were treated by microwave and further evaluted as compared to a raw sample. Tocopherol homologs, measured using HPLC, and phospholipid profiles, quantified with GC, were determined in the seed coat, the embryonic axis, and selections of cotyledons separated from three cultivars. The tocopherols were predominantly detected in the axis, followed by the cotyledons, and then very little in the coat. As much as 25% of the individual tocopherols originally present in the coat were lost at 12 min of roasting, whereas <25% was lost in the cotyledons and the axis after 20 min of roasting. The greatest rate of phospholipid loss ( P <0.05) was observed in PE, followed by PC and PI, and their changing patterns were more pronounced in the coat than in the cotyledons or the axis. Thus, tocopherol content and phospholipid profiles change with microwave roasting according to tissue.