Phytochemical profiles of black and yellow soybeans as affected by roasting

ABSTRACT

The current research aimed to compare the changes of phytochemicals, antioxidants, and anti-nutritional factors of yellow and black soybeans upon roasting. Yellow soybean was roasted at 210°C for 35 min and 230°C for 25 min, and black soybean was roasted at 210°C for 30 min and 230°C for 25 min. Isoflavones were significantly increased after the roasting process, while trypsin inhibitor was significantly decreased. The roasting process combined with the soaking process led to decrease in anthocyanin, soyasaponin, and antioxidant capacities. Black soybeans had more apparent variations in compounds than the yellow soybeans. For black soybeans, the processing under 230°C for 25 min presented more decrease in trypsin inhibitor and anthocyanin content. The roasting at a high temperature and short time produced products with a light color. Roasting combined with the soaking process had negative impacts on both yellow and black soybeans, but there were slight differences in the resultant compounds between different roasting temperatures.

KEYWORDS:

• Roasting
• Soybean
• Phenolic
• Isoflavones
• Antioxidants
• Saponins
• Anthocyanins
• Trypsin inhibitors

Funding

This research was jointly supported by two internal research grants (UICRG 201624 and UICRG 201627) from Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.

Supplemental data

Supplemental data for this article can be accessed on the publisher’s website.

Additional information

Funding

This research was jointly supported by two internal research grants (UICRG 201624 and UICRG 201627) from Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.