Antioxidant and phytoestrogenic activities of puffed black soybeans (Glycine max)

Jihyun Kim, Hae In Lee, You Jin Lim, Young Joon Park, Wooki Kim, Dae Ok Kim, Byung Yong Kim, Seok Hyun Eom, Moo Yeol Baik

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Black soybeans are generally consumed after steaming, boiling or roasting. They have also been consumed after puffing, which is a thermal processing using high temperature and high pressure. However, limited information is available on bioactive constituents of puffed black soybeans. Therefore, antioxidant and phytoestrogenic activities of puffed black soybeans were investigated. The puffing pressures used were 490, 588, 686, and 784 kPa. Raw and autoclaved samples were designated as “raw” and “control”, respectively. In case of isoflavones, decarboxylation and demalonylation of malonylglucoside isoflavone, deacetylation of acetyl glucoside isoflavone as well as deglycosylation of glucoside isoflavone were occurred by puffing and autoclaving resulting in transformation of malonylglucoside isoflavones to acetylglucoside and glucoside isoflavones. Glycitein was only detected after puffing over 490 kPa, and acetylglycitin and acetyldaidzin were detected after puffing. Antioxidant activities, total reducing capacity, total flavonoid contents, and browning increased with increasing puffing pressure with some exception (decreased TFC and browning at 784 kPa). Anthocyanins were degraded into phenolic acids by puffing. Consequently, puffing is an efficient process for conversion of specific phytoestrogenic compounds, such as glycitein, and novel processing for improvement of antioxidant activity of black soybeans.

Original languageEnglish
Article number108780
JournalLWT - Food Science and Technology
Publication statusPublished - Jan 2020


  • Anthocyanin
  • Antioxidant activity
  • Isoflavone
  • Pyrolysis


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