Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Chung, Ill-Min; Oh, Jin-Young; Kim, Seung-Hyun

doi:10.1186/s13065-017-0298-9

Table 3 Change in fatty acid content in soybeans during the 30-day pickling process (mg g⁻¹, dry basis, P < 0.05, n = 6)

From: Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Pickling period
	Untreated soybean (control)	Day 1	Day 5	Day 10	Day 20	Day 30	LSD _(0.05)
C6:0	0.02 ± 0.01^a	0.02 ± 0.00^a	0.02 ± 0.01^a	0.02 ± 0.01^a	0.02 ± 0.01^a	0.02 ± 0.00^a	0.01
C8:0	0.02 ± 0.00^a	0.01 ± 0.00^b	0.01 ± 0.03^c	TR	TR	TR	0.00
C10:0	0.05 ± 0.00^a	0.04 ± 0.01^ab	0.04 ± 0.01^bc	0.04 ± 0.01^bc	0.03 ± 0.01^c	0.03 ± 0.01^c	0.01
C14:0	0.10 ± 0.01^c	0.10 ± 0.02^c	0.10 ± 0.01^abc	0.10 ± 0.01^bc	0.11 ± 0.01^a	0.11 ± 0.02^ab	0.01
C14:1	0.06 ± 0.03^b	0.09 ± 0.04^ab	0.10 ± 0.04^a	0.07 ± 0.05^ab	0.07 ± 0.04^ab	0.09 ± 0.05^ab	0.03
C16:0	16.75 ± 0.85^a	16.42 ± 1.00^a	16.48 ± 0.80^a	16.12 ± 2.97^a	16.29 ± 0.59^a	17.35 ± 2.21^a	1.35
C16:1	0.13 ± 0.01^a	0.12 ± 0.01^a	0.12 ± 0.01^a	0.13 ± 0.01^a	0.12 ± 0.01^a	0.13 ± 0.02^a	0.01
C18:0	6.81 ± 0.40^a	6.65 ± 0.54^a	6.74 ± 0.37^a	6.86 ± 0.30^a	6.72 ± 0.27^a	7.09 ± 1.04^a	0.45
C18:1n9 cis + trans	32.05 ± 1.97^ab	30.97 ± 1.39^ab	31.37 ± 1.60^ab	31.82 ± 1.01^ab	30.71 ± 1.379^b	32.66 ± 4.03^a	1.75
C18:2 n-6 cis	78.27 ± 4.45^ab	76.07 ± 3.90^ab	75.73 ± 3.07^ab	78.44 ± 2.16^ab	77.16 ± 2.27^b	78.11 ± 4.93^a	2.95
C18:3 n-3	11.53 ± 0.65^a	11.07 ± 0.57^a	11.11 ± 0.55^a	11.43 ± 0.36^a	10.82 ± 0.81^a	11.49 ± 1.69^a	0.72
C20:0	0.49 ± 0.03^a	0.49 ± 0.04^a	0.49 ± 0.02^a	0.51 ± 0.02^a	0.49 ± 0.01^a	0.50 ± 0.09^a	0.04
C20:1 n-9	0.32 ± 0.05^a	0.33 ± 0.05^a	0.33 ± 0.06^a	0.34 ± 0.05^a	0.34 ± 0.04^a	0.35 ± 0.05^a	0.04
C20:2	0.05 ± 0.005^a	0.04 ± 0.01^b	0.05 ± 0.01^ab	0.05 ± 0.00^a	0.05 ± 0.01^ab	0.05 ± 0.01^a	0.01
C20:3 n-6	0.07 ± 0.00^a	0.06 ± 0.01^a	0.06 ± 0.01^a	0.07 ± 0.00^a	0.06 ± 0.00^a	0.07 ± 0.02^a	0.01
C22:0	0.58 ± 0.05^a	0.59 ± 0.06^a	0.57 ± 0.03^a	0.61 ± 0.03^a	0.58 ± 0.03^a	0.59 ± 0.15^a	0.06
C22:2	0.04 ± 0.01^b	0.04 ± 0.01^ab	0.04 ± 0.01^b	0.05 ± 0.02^ab	0.04 ± 0.01^b	0.06 ± 0.02^a	0.01
C24:0	0.21 ± 0.03^b	0.22 ± 0.03^ab	0.22 ± 0.02^ab	0.23 ± 0.02^ab	0.21 ± 0.02^b	0.24 ± 0.04^a	0.02
Total FA	147.54 ± 8.32^a	143.36 ± 7.30^a	143.58 ± 5.70^a	146.88 ± 5.52^a	143.82 ± 3.72^a	148.94 ± 14.00^a	6.62
Calculated value
∑ SFA	25.03 ± 1.30^a	24.55 ± 1.60^a	24.67 ± 1.23^a	24.49 ± 3.075^a	24.45 ± 0.87^a	25.94 ± 3.55^a	1.79
∑ UFA	122.55 ± 7.06^a	118.86 ± 5.57^a	118.96 ± 4.88^a	122.43 ± 3.020^a	119.41 ± 2.96^a	123.03 ± 10.53^a	5.12
∑ MUFA	32.60 ± 2.01^ab	31.56 ± 1.38^ab	31.96 ± 1.61^ab	32.40 ± 1.061^ab	31.28 ± 1.38^b	33.26 ± 4.13^a	1.79
∑PUFA	89.95 ± 5.10^a	87.30 ± 4.27^a	86.99 ± 3.59^a	90.03 ± 2.457^a	88.13 ± 2.12^a	89.78 ± 6.60^a	3.54
MUFA/PUFA	0.36 ± 0.01^ab	0.36 ± 0.01^ab	0.37 ± 0.01^a	0.36 ± 0.012^ab	0.35 ± 0.01^b	0.37 ± 0.02^a	0.01
∑ n-3 PUFA	11.53 ± 0.65^a	10.75 ± 0.14^a	11.08 ± 0.52^a	11.43 ± 0.36^a	10.83 ± 0.04^a	10.83 ± 0.04^a	0.09
∑ n-6 PUFA	78.33 ± 4.46^a	76.14 ± 3.90^a	75.79 ± 3.07^a	78.50 ± 2.16^a	77.22 ± 2.27^a	78.18 ± 4.95^a	2.95
n-3/n-6	0.15 ± 0.00^a	0.14 ± 0.01^ab	0.15 ± 0.00^a	0.15 ± 0.00^ab	0.14 ± 0.00^b	0.14 ± 0.01^a	0.01
∑ medium (6–12)	0.08 ± 0.01^a	0.06 ± 0.01^b	0.06 ± 0.01^bc	0.06 ± 0.008^cd	0.05 ± 0.00^d	0.05 ± 0.01^cd	0.01
∑ long (13–21)	146.67 ± 8.29^a	142.49 ± 6.89^a	142.73 ± 5.68^a	145.98 ± 5.52^a	142.99 ± 3.70^a	148.03 ± 13.83^a	6.56
∑ very long (≥22)	0.83 ± 0.08^a	0.85 ± 0.10^a	0.83 ± 0.05^a	0.88 ± 0.06^a	0.83 ± 0.04^a	0.89 ± 0.21^a	0.09

∑ SFA sum of saturated fatty acids, ∑ UFA sum of unsaturated fatty acids, ∑ MUFA sum of monounsaturated fatty acids, ∑ PUFA sum of polyunsaturated fatty acids, MUFA/PUFA sum of monounsaturated fatty acids/sum of polyunsaturated fatty acids, ∑ n-3 PUFA sum of omega-3 fatty acids, ∑ n-6 PUFA sum of omega-6 fatty acids, n-3/n-6 sum or omega-3 fatty acids/sum of omega-6 fatty acids, ∑ medium sum of medium chain fatty acids including 6–12 carbons, ∑ long sum of long chain fatty acids including 13–21 carbons, ∑ very long sum of long chain fatty acids including more than 22 carbons, TR trace level
^a–d Values with different superscripts differ significantly according to pickling period (P< 0.05)

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ISSN: 2661-801X

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