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Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration
Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperat...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222662/ https://www.ncbi.nlm.nih.gov/pubmed/30347888 http://dx.doi.org/10.3390/molecules23102713 |
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author | Prabakaran, Mayakrishnan Lee, Kyoung-Jin An, Yeonju Kwon, Chang Kim, Soyeon Yang, Yujin Ahmad, Ateeque Kim, Seung-Hyun Chung, Ill-Min |
author_facet | Prabakaran, Mayakrishnan Lee, Kyoung-Jin An, Yeonju Kwon, Chang Kim, Soyeon Yang, Yujin Ahmad, Ateeque Kim, Seung-Hyun Chung, Ill-Min |
author_sort | Prabakaran, Mayakrishnan |
collection | PubMed |
description | Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material. |
format | Online Article Text |
id | pubmed-6222662 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62226622018-11-13 Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration Prabakaran, Mayakrishnan Lee, Kyoung-Jin An, Yeonju Kwon, Chang Kim, Soyeon Yang, Yujin Ahmad, Ateeque Kim, Seung-Hyun Chung, Ill-Min Molecules Article Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material. MDPI 2018-10-21 /pmc/articles/PMC6222662/ /pubmed/30347888 http://dx.doi.org/10.3390/molecules23102713 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Prabakaran, Mayakrishnan Lee, Kyoung-Jin An, Yeonju Kwon, Chang Kim, Soyeon Yang, Yujin Ahmad, Ateeque Kim, Seung-Hyun Chung, Ill-Min Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title_full | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title_fullStr | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title_full_unstemmed | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title_short | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration |
title_sort | changes in soybean (glycine max l.) flour fatty-acid content based on storage temperature and duration |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222662/ https://www.ncbi.nlm.nih.gov/pubmed/30347888 http://dx.doi.org/10.3390/molecules23102713 |
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