Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata
BackgroundPueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited.MethodsIn this study, a more suitable boiling process was established by optimizing the heating method, solvent selection, and diffe...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-06-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1605521/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850225643585798144 |
|---|---|
| author | Mao-Cheng Tang Xin-Ying Song Wei Huang Xiang-Yang Lu Chong Wang Hu-Hu Liu |
| author_facet | Mao-Cheng Tang Xin-Ying Song Wei Huang Xiang-Yang Lu Chong Wang Hu-Hu Liu |
| author_sort | Mao-Cheng Tang |
| collection | DOAJ |
| description | BackgroundPueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited.MethodsIn this study, a more suitable boiling process was established by optimizing the heating method, solvent selection, and different processing techniques. In addition, the stir-fried with bran method was used to investigate the changes in heavy metal contents in P. lobata.ResultsCompared with the traditional process, the heavy metal content was reduced 96.5% and the isoflavone content was increased 7.5% in the decoction obtained by continuous heating with a ratio of water-to-white wine of 10:1. Meanwhile, we explored the effect of different stir-fried with bran processes on the reduction of lead, cadmium, chromium, copper, and arsenic in P. lobata. The results showed that the use of medium heat for 20 s and 30% bran roasting for 1 min resulted in the lowest overall heavy metal content in P. lobata.ConclusionThis study will provide the reference for reducing heavy metals from P. lobata using different processing methods. |
| format | Article |
| id | doaj-art-fa624837b7df46fb9738e6ac5891a96d |
| institution | OA Journals |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-fa624837b7df46fb9738e6ac5891a96d2025-08-20T02:05:17ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-06-011210.3389/fnut.2025.16055211605521Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobataMao-Cheng TangXin-Ying SongWei HuangXiang-Yang LuChong WangHu-Hu LiuBackgroundPueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited.MethodsIn this study, a more suitable boiling process was established by optimizing the heating method, solvent selection, and different processing techniques. In addition, the stir-fried with bran method was used to investigate the changes in heavy metal contents in P. lobata.ResultsCompared with the traditional process, the heavy metal content was reduced 96.5% and the isoflavone content was increased 7.5% in the decoction obtained by continuous heating with a ratio of water-to-white wine of 10:1. Meanwhile, we explored the effect of different stir-fried with bran processes on the reduction of lead, cadmium, chromium, copper, and arsenic in P. lobata. The results showed that the use of medium heat for 20 s and 30% bran roasting for 1 min resulted in the lowest overall heavy metal content in P. lobata.ConclusionThis study will provide the reference for reducing heavy metals from P. lobata using different processing methods.https://www.frontiersin.org/articles/10.3389/fnut.2025.1605521/fullPueraria lobataboiling processfrying processesheavy metalsfood-medicine homology |
| spellingShingle | Mao-Cheng Tang Xin-Ying Song Wei Huang Xiang-Yang Lu Chong Wang Hu-Hu Liu Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata Frontiers in Nutrition Pueraria lobata boiling process frying processes heavy metals food-medicine homology |
| title | Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata |
| title_full | Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata |
| title_fullStr | Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata |
| title_full_unstemmed | Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata |
| title_short | Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata |
| title_sort | effects of different boiling and stir fried with bran processes on chemical composition of pueraria lobata |
| topic | Pueraria lobata boiling process frying processes heavy metals food-medicine homology |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1605521/full |
| work_keys_str_mv | AT maochengtang effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata AT xinyingsong effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata AT weihuang effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata AT xiangyanglu effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata AT chongwang effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata AT huhuliu effectsofdifferentboilingandstirfriedwithbranprocessesonchemicalcompositionofpuerarialobata |