Abstract
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?
Highlights
Pickled soybeans or vinegar beans have long been used as a folk remedy and a supplemental nutritional source in Korea
The sum of the total phenolics in the pickled soybeans and the pickling solution increased as the pickling period was prolonged
After the 30-day pickling process, the sum of the total phenolics in the pickled soybeans and the pickling solutions increased by 47%, whereas the total vitamin E content in the pickled soybeans decreased by 23%
Summary
Pickled soybeans or vinegar beans have long been used as a folk remedy and a supplemental nutritional source in Korea. 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. This study aims to investigate the changes in the selected phenolic com‐ pounds, vitamin E, and FAs in soybeans as a function of the pickling time. Vinegar beans, have long been used as a folk remedy in Korea. They are prepared by immersing soybeans in vinegar for certain periods (pickling). Monks who eat raw foods usually consume pickled soybeans as a supplemental nutritional source [7]. According to prior studies [8,9,10,11], the pickled soybean exerts various physiological functions that include relieving fatigue and preventing high blood pressure, and demonstrates hypoglycemic, anticancer, antiproliferative, antiobesity, and antioxidant activities
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