title: Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste.
abstract: This study reports the effect of processing, fermentation, and aging treatment on the content and profile of 43 phenolic compounds in soybean seeds, soy curd (tofu), and soy paste (ChungGukJang, CGJ). Mean content of phenolic compounds was ranked as soybean seed=CGJ aged for 3days (CGJ-3D)=CGJ aged for 6days (CGJ-6D)>tofu (P<0.0001). Low percent recovery (47.1%) of phenolic compounds in tofu was due to heating (boiling), leaching in water, filtering, coagulation, and whey exclusion during tofu making. Aging period did not affect the mean contents of 43 phenolic compounds in the CGJ, whereas it affected the phenolic acids contents in the CGJ (P<0.01). Benzoic, ferulic, chlorogenic, gentisic, protocatechuic, or β-Resorculic acid was major phenolic compounds in soybean seeds, tofu, CGJ-3D, or CGJ-6D. Especially, the CGJ-3D contained large amounts of isoflavone aglucons and phenolic acids compared to soybean seeds or tofu.
authors.affiliation: Department of Applied Life Science, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Ill-Min
authors.initials: IM
authors.lastname: Chung
authors.affiliation: Department of Applied Life Science, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Su-Hyun
authors.initials: SH
authors.lastname: Seo
authors.affiliation: Department of Applied Life Science, College of Life and Environmental Science, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Joung-Kuk
authors.initials: JK
authors.lastname: Ahn
authors.affiliation: Agricultural and Environmental Chemistry Graduate Group, University of California-Davis, Davis, CA 95616, USA; Center for Analytical Chemistry, Division of Metrology for Quality of Life, Korea Research Institute of Standards and Science, P.O. Box 102, Yuseong, Dajeon, 305-600, Republic of Korea. Electronic address: kshkim@ucdavis.edu.
authors.forename: Seung-Hyun
authors.initials: SH
authors.lastname: Kim
keywords: Aging; Fermentation; Isoflavones; Phenolic compounds; Processing; Soy curd; Soy paste; Soybean seed