Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizome.

Garima Sharma,Ju-Suk Nam,Sang-Soo Lee,Ashish Ranjan Sharma

doi:10.3390/molecules23092269

Abstract

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.

Highlights

Soybeans have been an important food source in Asian countries for centuries
Through the analysis of 56 selected phenolic compounds (PC) and amino acids, 20 PC and one amino acid were detected in the raw soybean flour (RWSF) and roasted soybean flour (RSF)
This study explains the variation in the proportion of phenolic acids in RWSF and RSF over a year of storage

Summary

Introduction

Soybeans have been an important food source in Asian countries for centuries. Soybeans were traditionally consumed in two different forms, fermented and nonfermented. Tofu, and soymilk are included in the non-fermented soy foods, whereas soy sauce, soybean paste, natto, and tempeh are fermented soy foods. In the USA, soybeans are mainly considered as rich protein sources that are usually utilized as ingredients in various food preparations [1]. Soybeans are well known as a good source of various nutrients. Soybeans consist of protein, fat, soluble carbohydrates such as raffinose and stachyose, and insoluble carbohydrate such as dietary fiber [2,3]

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