The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds

Abstract

SummaryIn this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity values of the germinted and boiled soybean oils were 1.58% and 1.21%, respectively. The free fatty acid value of the germination sample group was established to be higher than the other treatment groups. The amounts of total phenolic substance were reported between 10.22 and 33.78 mgGAE/100 g. Linoleic acid amounts of soybean oil varied between 55.72% and 56.14%. The total carotenoid and flavonoid amounts of seeds were measured to be between 0.53 (control) and 2.83 μg g−1 (germination) to 43.60 mgCE kg−1 (boiled) to 126.60 mgCE kg−1 (roasting), respectively. Protein results of the seeds were established between 43.94% (control) and 46.94% (germination). The amount of K ranged from 10 883 (boiled) to 13 994 mg kg−1 (roasting), while the amount of P range from 5340.8 (control) to 5695.9 mg kg−1 germination. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). While linoleic acid is determined at the highest rate in soybean oil obtained from crude soybean, linoleic acid amount was determined as highest in oil obtained after roasting, germination and boiling processes applied to soybean rutin contents of soybean seed samples were determined between 3.52 and 7.81 mg kg−1. Boiling and germination increased the routine value in soybean seed samples and was determined as 7.62 and 7.81 mg kg−1, respectively. Roasting, germination and boiling processes reduced the cinnamic acid values of soybeans.