Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolics

摘要

The objective was to evaluate the alterations in the metabolic profile and bioactivecompounds of flour and oil from different damaged soybeans. Soybeans were classifiedand grouped as not defective, partially fermented, completely fermented, andburned soybeans. In the completely fermented soybeans, an increase in total aminoacids (90.19%), total organic acids (12.43%), total secondary metabolism metabolites(49.53%), and vanillic acid (6,828.82%) was observed. The oil from completelyfermented soybean showed an increase in lutein (53.97%), ɣ-tocopherol(92.59%),and δ-tocopherol(26.69%), when compared to not defective soybeans. There wasan increase in the content of daidzein, genistein, and glycitein (aglycones) in the completelyfermented soybeans. The flour and oil from defective soybeans showed alterationsin metabolite content and could be utilized within the limits determined bythe current legislation. Defective soybean can be beneficial due to the increase inbioactive compounds; however, these conditions can harbor contaminants and toxicmolecules.