The effect of cooking on polyphenol metabolites in black soybeans

  • YU Miao ,
  • WANG Changyuan ,
  • WANG Xia
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  • 1(College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(National Coarse Cereals Engineering Research Center, Daqing 163319, China)

Received date: 2021-02-11

  Revised date: 2021-03-21

  Online published: 2021-12-16

Abstract

To study the effects of cooking on black soybean polyphenols, black soybeans were used as raw materials to extract polyphenols and determine the content of the components based on ultra high performance liquid chromatography-quadrupole-electrostatic field Orbitrap mass spectrometry (UHPLC-QE-MS) metabolomics platform. The datas were treated using ProteoWizard software and R software to perform principal component analysis (principal component analysis,PCA), orthogonal partial least squares discriminant analysis (orthogonal projections to latent structures- discriminant analysis,OPLS-DA), hierarchical cluster analysis and other multivariate statistical analysis. The results showed that, compared with fresh black soybeans, the total phenols and total flavonoids content of black soybeans decreased by 59.06% and 64.74%, respectively. A total of 92 polyphenol metabolites were identified and 47 differential metabolites were screened mainly including flavonoids, isoflavones and their derivatives and phenolic acids. It was found that cooking and processing have an impact on the number, type and content of black soybean polyphenol metabolites, and the impact on the content of flavonoids is the most significant. This study provides a theoretical reference for the exploration of the change mechanism of polyphenols during the processing of black soybeans and provides a theoretical basis for the research and development of black soybean functional foods.

Cite this article

YU Miao , WANG Changyuan , WANG Xia . The effect of cooking on polyphenol metabolites in black soybeans[J]. Food and Fermentation Industries, 2021 , 47(22) : 141 -149 . DOI: 10.13995/j.cnki.11-1802/ts.027043

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