Papers by Wanida Tewaruth Chitisankul
Lebensmittel-Wissenschaft & Technologie, Nov 1, 2015
Lebensmittel-Wissenschaft & Technologie, Mar 1, 2018
Soyasaponins can be classified into two groups as A saponins and DDMP saponins. Fully-acetylated ... more Soyasaponins can be classified into two groups as A saponins and DDMP saponins. Fully-acetylated group A saponins, located on the seed hypocotyls, are the major cause of undesirable characteristics in soy foods. Apart from the fully-acetylated and deacetylated group A saponins, other saponin components have not been studied. This research aimed to identify saponins in the seed hypocotyls and cotyledons of nine saponin phenotype soybean varieties. Soyasapogenol A glucosides (SAGs) including fully-acetylated SAGs (FSAGs), partially-acetylated SAGs (PSAGs), deacetylated SAGs (DSAGs), and DDMPs were identified by LC-PDA-MS/MS and quantified by UV-chromatograms. The complexity of soyasaponin compositions depended on the seed structure (hypocotyls and cotyledons) and variety. Other than in seed hypocotyls, FSAGs were detected in seed cotyledons ranging from 2.1-34.9 µmol/100g dry basis. Minor components as PSAGs were also detected including monoacetyl, diacetyl, and triacetyl ranging between 2.2-19.8 and 1.6-44.0 µmol/100g dry basis for hypocotyls and cotyledons, respectively. The degree of acetylation affects the intensity of undesirable characteristics in soy products and this issue requires further study. All saponin compositions require clarification using tandem mass spectrometry.
Lebensmittel-Wissenschaft & Technologie, Jul 1, 2021
Abstract Soyasaponin is classified to group A saponin (gr.A) and DDMP-saponin (DDMPs) by its agly... more Abstract Soyasaponin is classified to group A saponin (gr.A) and DDMP-saponin (DDMPs) by its aglycone structure. DDMPs includes DDMP and its derivatives; group B saponin (gr.B) and group E saponin (gr.E). Gr.A is reported as a major cause of undesirable taste in soybean whilst gr.B can promote health benefits. Soyasaponin composition in various soyfoods were evaluated by Liquid Chromatography-Photodiode-Array-Mass-Mass spectrometry to reveal and clarify polymorphism of soyasaponin relating nutraceutical properties and taste characteristics. The different chemical structure of gr.A could interpret different taste characteristics. Minor soyasaponin compounds of gr.A such partially-deacetylated gr.A compositions in soyfood were newly revealed along with fully-acetylated and null-acetylated gr.A compositions. The major gr.A in raw and thermal soyfoods were fully-acetylated gr.A, averaged 125.77 and 32.1 μmol/100g DB respectively whilst it was 22.06 μmol/100g DB in fermented soyfoods. The ratio of fully-acetylated and de-acetylated gr.A (including partially- and null-acetylated gr.A) of raw, thermal and fermented soyfoods were 10.61, 2.28 and 0.34, respectively. DDMP was major compound in raw sample, averaged 481.3 μmol/100g DB while gr.B was the major in thermal and fermented samples, averaged 228.4 and 532.1 μmol/100g DB. The ratios of gr.B and DDMP were 0.1, 0.7 and 1 for raw, thermal and fermented soyfoods, respectively. The result shown process could degrade both fully-acetylated to de-acetylated gr.A and DDMP to gr.B saponins. Thus, food process could reduce undesirable and promote nutraceutical properties especially fermented soyfoods could be recommended to consume as functional foods. However, nutraceutical properties of soyasapogenol still be scant thus it should be evaluated together with the taste characteristics of partially-deacetylated gr.A.
Journal of Food Processing and Preservation, Oct 6, 2022
Polish Journal of Food and Nutrition Sciences, 2022
Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting p... more Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness (L*) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods.
LWT, 2019
Changes in nutraceutical and palatable components of Thai soybean (Chiang-Mai 60, CM60) and black... more Changes in nutraceutical and palatable components of Thai soybean (Chiang-Mai 60, CM60) and black soybean (Sukhothai 3, SK3) were investigated during long-term soaking at 35°C for 48 h. Isoflavone, saponin, free sugar, free amino acid including γ-aminobutyric acid (GABA) and folate, and also antioxidant capacity (H-ORAC) were evaluated. Isoflavone composition in CM60, malonylglycoside and glucoside were degraded to their aglycone forms while components in SK3 did not change greatly during long-term soaking. Total amount of soybean saponins including DDMP-saponins and group B saponins (group B) did not change significantly but the ratio of DDMP-saponins and group B changed; DDMP-saponins decreased while group B increased with soaking longer than 24 h. The soaking process decreased the contents of free sugars; sucrose, stachyose, and raffinose. Total amount of free amino acids in CM60 showed a decreasing tendency especially for amino acid groups showing undesirable bitter taste characteristics after 48 h soaking. GABA increased after 12 h soaking in both samples. Folate content increased up to 12 h soaking but then reduced to the original amount or lower with long-term soaking. Antioxidative activities of SK3 decreased after 24 h soaking. Results showed that long-term soaking affected the amounts of isoflavones, group B saponins, GABA, stachyose, raffinose and folate.
LWT - Food Science and Technology, 2010
Journal of Food Science and Engineering
There are many rice varieties in Thailand and some varieties were ignored to consume especially t... more There are many rice varieties in Thailand and some varieties were ignored to consume especially the pigmented rice while it may contain some healthy compound. This research was aimed to analyze phenolic compound in four local pigmented rice varieties in Thailand. Four varieties of pigmented rice (Oryza sativai L.) including Sung-Yod rice (SYR), black jasmine rice (Hom-Nil rice, HNR), red jasmine rice (Hom-Dang rice, HDR) and black glutinous rice (Kum rice, KR), were studied for the phenolic compound. The non-polished grains of each varieties were extracted by acidic methanol (85% methanol: 15% 0.1 N HCl) mixture for 2 h. The pallets of each samples were extracted repeatly then two parts of extracted solutions were combined. Each extracted solutions were evaporated and the crude extract were kept at 4 ºC. Total phenolic content of the samples were analyzed by Folin-Ciocalteu assay and the phenolic compound for each crude extracts were identified by using reverse phase C-18 column chromatography with high performance liquid chromatography (HPLC). Vanillic acid, caffeic acid, syringic acid, P-coumaric acid, gallic acid and ferulic acid were used as standard phenolic compound for HPLC analysis. Total phenolic content, from Folin-Ciocalteu assay analyzation, in crude extracts showed minimum of 578 µg gallic acid/g and maximum 2,346 µg gallic acid/g on dry-weight basis. The HPLC analysis results revealed that different rice varieties are composed of different major phenolic compound. The major phenolic compound of SYR and HDR rice varieties were ferulic acid, HNR rice varieties were vanillic acid and KR rice varieties was P-coumaric acid. Among the four pigmented rice varieties, KR varieties contain the highest phenolic compound followed by HNR, HDR and SYR, respectively.
Steamed mackerel fish (SMF) is a unique main dish food in Thailand. The SMF exported to Muslim co... more Steamed mackerel fish (SMF) is a unique main dish food in Thailand. The SMF exported to Muslim countries has increased steadily. The shelf-life of SMF is very short (less than 3 days) at room temperature (RT) due to the spoilage caused by undesirable bacteria. Therefore, extension of shelf-life of SME by reducing the spoilage bacteria will greatly enhance these food products to export in Muslim countries. In this study, Lactobacillus plantarum PMU33 and Lactococcus lactis WNC20 which, produced bacteriocin (plantaricin W and nisin Z) were able to extend the shelf-life of SME and reduce spoilage at RT. The results showed that mixed strains of lactic acid bacteria (LAB) with the ratio of 1:1 in SMF boiled water + 1% glucose as a medium at 35 °C for 72 h, is optimal for bacteriocin producing condition. After 72 h, the pH of LAB liquid culture was lower than 3.12 and the viable cell count reached to 3.0 x 107 CFU/mL. When SMF was dipped in LAB liquid culture containing initial LAB load w...
Czech Journal of Food Sciences
Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus ... more Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice than<br />in brown rice with low citrinin content.
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Papers by Wanida Tewaruth Chitisankul