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Molecules 2018, 23(9), 2269;

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

Department of Crop Science, College of Sanghuh Life Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Korea
Process Chemistry and Technology Department, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow 226015, India
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon 16613, Korea
Author to whom correspondence should be addressed.
Received: 2 August 2018 / Revised: 3 September 2018 / Accepted: 3 September 2018 / Published: 5 September 2018
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The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and roasted soybean flour (RSF) were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the analysis results, 56 PC and free amino acids were detected in the RWSF and RSF. The total phenolic content (TPC) was 301.59 µg/g in the control RWSF and 257.47 µg/g in the control RSF. In the analysis, eight types of phenolic acids and one flavonoid group belonging to the isoflavone group were detected. When comparing storage conditions of RWSF, 24 and 48 weeks of storage showed higher concentration of phenolic acids. In RSF, the percentage of total acetyl glucosides was high, but the outcome was reversed after 2 weeks. This study had identified that the composition of PC in RWSF and RSF were affected when the storage temperature increased and the storage time lengthened. View Full-Text
Keywords: soybean flour; phenolic acids; isoflavones; LC/MS-MS soybean flour; phenolic acids; isoflavones; LC/MS-MS

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Prabakaran, M.; Lee, J.-H.; Ahmad, A.; Kim, S.-H.; Woo, K.-S.; Kim, M.-J.; Chung, I.-M. Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour. Molecules 2018, 23, 2269.

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