Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong)

서지형,; 정용진,

doi:10.3746/jkfn.2011.40.2.171

Cited by 2 publications

(4 citation statements)

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“…Compared to the level in untreated soybeans, the total flavonoids content decreased by ~50% after pickling for 24 h; thereafter, its variation was insignificant over two additional weeks of pickling [16]. The decrease in the total flavonoids content in pickled soybeans may be influenced by the decrease in the content of anthocyanins, which are abundant in black-coated soybeans [15]. However, unlike the total flavonoids content in pickled soybeans, the isoflavones (in particular, the aglucone types)—another representative class of soy flavonoids—in pickled soybeans increase over time while pickling in vinegar [1, 7, 12, 15].…”

Section: Resultsmentioning

confidence: 99%

“…The decrease in the total flavonoids content in pickled soybeans may be influenced by the decrease in the content of anthocyanins, which are abundant in black-coated soybeans [15]. However, unlike the total flavonoids content in pickled soybeans, the isoflavones (in particular, the aglucone types)—another representative class of soy flavonoids—in pickled soybeans increase over time while pickling in vinegar [1, 7, 12, 15]. The total isoflavones in both the pickled soybeans and the pickling solution after 30 days of pickling peaked at 93%, an increase compared to those in the untreated soybeans.…”

Section: Resultsmentioning

confidence: 99%

“…Hence, the acidic condition of the pickling process affects the content and composition of various nutrients and nutraceuticals in the pickled soybeans and the pickling solution. In a prior study [ 15 ], the total phenols content in pickled soybeans was preserved at 63–66% of the total phenols present in the raw soybeans. In addition, the total phenols content in soybeans pickled for more than 4 days was increased due to the acid hydrolysis of complicated polyphenols in the pickled soybeans.…”

Section: Resultsmentioning

confidence: 99%

“…The total isoflavones, particularly the aglucone types, in soybeans increase significantly as a result of pickling. Likewise, the antioxidant activity, nitrate-scavenging ability, and electron-donation ability also increase upon pickling, relative to raw soybeans [ 15 , 16 ]. However, to our knowledge, detailed information about the changes in other functional substances such as (poly)phenolic compounds, vitamin E, and fatty acids (FAs) in soybeans during the pickling process is quite limited.…”

Section: Introductionmentioning

confidence: 99%

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Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Chung

Kim

2017

Chemistry Central Journal

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BackgroundPickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as well as increases the availability of various (non-)nutrients in soybeans. However, detailed information about the changes in functional substances such as (poly)phenolic compounds, vitamin E, and fatty acids (FAs) in soybeans during the pickling process is quite limited. Therefore, this study aims to investigate the changes in the selected phenolic compounds, vitamin E, and FAs in soybeans as a function of the pickling time.ResultsThe sum of the total phenolics in both the pickled soybeans and the pickling solutions increased by as much as 47% after pickling. Naringenin, vanillin, and catechin were the major phenolics observed in the pickled soybeans and pickling solutions. The total vitamin E content in the pickled soybeans decreased by 23% after pickling, although no vitamin E molecules were found in the pickling solution. γ–Tocopherol was abundant in the untreated soybeans, but decreased by ~29% after pickling. Both the total and major FA contents varied by less than 1% during the pickling period. In this study, a 10–20 day pickling period may be considered suitable in terms of retention of functional substances in the pickled soybeans, such as selected phenolics, vitamin E, and FAs.ConclusionsOur findings provide basic information and insight into the production of functional compounds in soybeans upon immersing in brewed vinegar, and also may be helpful toward improving the health-functionality of soybean-based foods in the food industry.Graphical abstractHow to change bioactive compounds during the pickling process? Electronic supplementary materialThe online version of this article (doi:10.1186/s13065-017-0298-9) contains supplementary material, which is available to authorized users.

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