Abstract
Abstract The effects of microwave roasting on phospholipids in soybeans were investigated in relation to moisture. Whole soybeans at different moistures (9.6, 38.2, and 51.9%) were roasted by exposure to microwaves at a frequency of 2,450 MHz. During microwave treatments, the lower the moisture content, the higher was the internal temperature in soybeans at the end of microwave roasting. Total lipids were extracted from the beans after microwave treatment, and the phospholipids were separated with thin‐layer chromatography. Phosphatidylcholine was the principal phospholipid in the extracted lipids from all unroasted and roasted bean samples. After microwave roasting, phospholipids containing an amino group, especially phosphatidylethanolamine, decreased substantially ( P <0.05) in lower‐moisture soybeans. However, increasing the moisture content depressed a rise in the internal temperature of soybeans and prevented a reduction in phospholipids and/or polyunsaturated fatty acids in the phospholipids. Based on the changes in the composition and fatty acid distribution of phospholipids in soybeans during microwave roasting, it is necessary to consider the moisture content in soybeans when roasting in a microwave oven.
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Claims 5
Claim · model-written summary
During microwave roasting, soybeans with lower moisture content reached a higher internal temperature.
- Taxon
- soybeans
Glycine maxe0 - Treatment
- moisture contente0
- Outcome
- internal temperaturee0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During microwave treatments, the lower the moisture content, the higher was the internal temperature in soybeans at the end of microwave roasting”
Claim · model-written summary
Phosphatidylcholine was the principal phospholipid in lipids from all unroasted and roasted soybean samples.
- Taxon
- soybeansGlycine maxt0
- Outcome
- Phosphatidylcholine was the principal phospholipide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Phosphatidylcholine was the principal phospholipid in the extracted lipids from all unroasted and roasted bean samples”
t0“soybeans”
Claim · model-written summary
After microwave roasting, amino-group-containing phospholipids, especially phosphatidylethanolamine, decreased substantially in lower-moisture soybeans (P<0.05).
- Taxon
- soybeansGlycine maxt0
- Treatment
- microwave roastinge0
- Outcome
- phospholipids containing an amino groupe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After microwave roasting, phospholipids containing an amino group, especially phosphatidylethanolamine, decreased substantially ( P <0.05)”
t0“soybeans”
Claim · model-written summary
Increasing the moisture content of soybeans depressed the rise in internal temperature and prevented a reduction in phospholipids and/or polyunsaturated fatty acids in the phospholipids.
- Taxon
- soybeansGlycine maxe0
- Treatment
- increasing the moisture contente0
- Outcome
- reduction in phospholipids and/or polyunsaturated fatty acidse0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing the moisture content depressed a rise in the internal temperature of soybeans and prevented a reduction in phospholipids and/or polyunsaturated fatty acids in the phospholipids”
Claim · model-written summary
The moisture content of soybeans should be taken into account when roasting in a microwave oven.
- Taxon
- soybeansGlycine maxe0
- Outcome
- consider the moisture contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it is necessary to consider the moisture content in soybeans when roasting in a microwave oven”
The same questions in other papers
processing · physiology: photosynthesis · Glycine max (soybean)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.