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Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker.
Food Chem. 2015 Jun 01; 176:45-53.FC

Abstract

This study investigated the changes in the contents and profiles of 35 phenolics (including 12 isoflavones), four tocopherols, two soyasapogenols and 20 amino acids when soybean and rice were cooked together (soybean-rice mixture) using either an electric rice cooker (ERC) or an electric pressure rice cooker (EPRC). The contents of the 35 selected phenolics in soybean decreased by 12% and 8% upon cooking by ERC and EPRC, respectively, and their profiles were different from that prior to cooking (P<0.05). Total tocopherol content of soybeans decreased by 7% after cooking in an ERC, but increased by 3% in soybeans cooked by EPRC. Total soyasapogenol content in soybeans cooked by ERC and EPRC decreased by 15% and 6%, respectively. Lastly, the total amino acid content of soybeans increased by 41% and 10% after cooking by ERC and EPRC, respectively. This study extends our knowledge about the effects of heat and pressure on the contents and profiles of bioactive compounds during soybean-rice mixture cooking. These results may be useful for improving the quality of bioactive compounds in soybean and rice depending on cooking conditions.

Authors+Show Affiliations

Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: imcim@konkuk.ac.kr.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25624205

Citation

Kim, Seung-Hyun, et al. "Changes in the Contents and Profiles of Selected Phenolics, Soyasapogenols, Tocopherols, and Amino Acids During Soybean-rice Mixture Cooking: Electric Rice Cooker Vs Electric Pressure Rice Cooker." Food Chemistry, vol. 176, 2015, pp. 45-53.
Kim SH, Yu BR, Chung IM. Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker. Food Chem. 2015;176:45-53.
Kim, S. H., Yu, B. R., & Chung, I. M. (2015). Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker. Food Chemistry, 176, 45-53. https://doi.org/10.1016/j.foodchem.2014.12.024
Kim SH, Yu BR, Chung IM. Changes in the Contents and Profiles of Selected Phenolics, Soyasapogenols, Tocopherols, and Amino Acids During Soybean-rice Mixture Cooking: Electric Rice Cooker Vs Electric Pressure Rice Cooker. Food Chem. 2015 Jun 1;176:45-53. PubMed PMID: 25624205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker. AU - Kim,Seung-Hyun, AU - Yu,Bo-Ra, AU - Chung,Ill-Min, Y1 - 2014/12/17/ PY - 2014/08/29/received PY - 2014/11/15/revised PY - 2014/12/09/accepted PY - 2015/1/28/entrez PY - 2015/1/28/pubmed PY - 2015/9/18/medline KW - Amino acids KW - Cooking conditions KW - Phenolics KW - Soyasapogenols KW - Soybean–rice mixture KW - Tocopherols SP - 45 EP - 53 JF - Food chemistry JO - Food Chem VL - 176 N2 - This study investigated the changes in the contents and profiles of 35 phenolics (including 12 isoflavones), four tocopherols, two soyasapogenols and 20 amino acids when soybean and rice were cooked together (soybean-rice mixture) using either an electric rice cooker (ERC) or an electric pressure rice cooker (EPRC). The contents of the 35 selected phenolics in soybean decreased by 12% and 8% upon cooking by ERC and EPRC, respectively, and their profiles were different from that prior to cooking (P<0.05). Total tocopherol content of soybeans decreased by 7% after cooking in an ERC, but increased by 3% in soybeans cooked by EPRC. Total soyasapogenol content in soybeans cooked by ERC and EPRC decreased by 15% and 6%, respectively. Lastly, the total amino acid content of soybeans increased by 41% and 10% after cooking by ERC and EPRC, respectively. This study extends our knowledge about the effects of heat and pressure on the contents and profiles of bioactive compounds during soybean-rice mixture cooking. These results may be useful for improving the quality of bioactive compounds in soybean and rice depending on cooking conditions. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25624205/Changes_in_the_contents_and_profiles_of_selected_phenolics_soyasapogenols_tocopherols_and_amino_acids_during_soybean_rice_mixture_cooking:_Electric_rice_cooker_vs_electric_pressure_rice_cooker_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01926-8 DB - PRIME DP - Unbound Medicine ER -