Relationship between black soybean polyphenols and seed coat color during boiling process

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 5; pp. 591 - 598
• Main Authors: Mizuno, Naho, Noshima, Yuka, Toda, Toshiya
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Anthocyanins; Beans; black soybeans; Boiling; Color; Discoloration; extractable polyphenols; Ferrous sulfate; Flavanols; Ions; Iron; Iron sulfates; iron–tannin complexes; Molecular weight; non-extractable proanthocyanidins; Organic solvents; Polyphenols; proanthocyanidins; Seed coats; Soybeans

This study investigated the change in color of black soybean seed coats during boiling process owing to the reaction between iron ions and polyphenols, especially non-extractable proanthocyanidins (NEPAs). Beans boiled three times in water were discolored to reddish brown, and the content of anthocy...