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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...

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Autores principales: Prabakaran, Mayakrishnan, Lee, Kyoung-Jin, An, Yeonju, Kwon, Chang, Kim, Soyeon, Yang, Yujin, Ahmad, Ateeque, Kim, Seung-Hyun, Chung, Ill-Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
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.
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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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