Work

Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata

Year: 2025

Type: article

Abstract: Background Pueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited. Methods In 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. Results Compared 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. Conclusion This study will provide the reference for reducing heavy metals from P. lobata using different processing methods.

Source: Frontiers in Nutrition

DOI: 10.3389/fnut.2025.1605521

Authors: Mao-Cheng Tang, Xin-Ying Song, Wei Huang, Xiang-Yang Lu, Chong Wang, Hu-Hu Liu

Institution: Hunan Agricultural University

Language: English

Topic: Traditional Chinese Medicine Analysis

Subfield: Complementary and alternative medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,801