Influence of different processing method on lignan content of selected Malaysian plant-based foods

U.K. Hussain Zaki, C. Fryganas, L. Trijsburg, E.J.M. Feskens, E. Capuano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

This research assessed the influence of pickling, fermentation, germination, and tea brewing on lignan content of a variety of food highly consumed in Malaysia. Lignans have been measured by a validated LC-MS/MS method. Secoisolariciresinol (SECO) was the most abundant compound in fermented and germinated samples. Pickling significantly decreased larisiresinol content by approximately 86 %. Fermentation increased lignan content in a mixture of flaxseed and mung beans (799.9 ± 67.4 mg/100 g DW) compared to the unfermented counterpart (501.4 ± 134.6 mg/100 g DW), whereas the fermentation of soybeans and mung beans did not significantly affect the SECO content. Germination increased lignan content, which reached its peak on day 6 of germination for all the tested matrixes. In tea brew, lignans concentration increased with brewing time reaching its highest concentration at 10 min of brewing. The results of this study expand the knowledge on the effect of processing on lignan content in food.

Original languageEnglish
Article number134607
JournalFood Chemistry
Volume404
DOIs
Publication statusPublished - 15 Mar 2023

Keywords

  • Brewing
  • Fermentation
  • Germination
  • LC–MS/MS
  • Lignans
  • Pickling
  • Plant foods

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