In this study, a total of 93 flavonoid derivatives were identified and quantified from nine fermented soybean leaves (jangajji) with three different fermentation period using UPLC-DAD-QToF/MS on the basis of constructed flavonoid library. In positive ...
In this study, a total of 93 flavonoid derivatives were identified and quantified from nine fermented soybean leaves (jangajji) with three different fermentation period using UPLC-DAD-QToF/MS on the basis of constructed flavonoid library. In positive ion mode, flavonoids derivatives were classified into fifty-seven flavonols, ten flavones and twenty-six isoflavones are mainly composed of acylated (malonyl and apiosyl) glycosides and mono, di, or tri glycosides based on aglycones including flavonol (quercetin, kaempferol, isorhamnetin), flavone (luteolin, apigenin, chrysoeriol), and isoflavone (daidzein, genistein, tectorigenin, afromosin, formononetin). As the fermentation period goes by, the contents of aglycones increased, however, the contents of mono, di, or triglycosides and acylated glycosides decreased. Overall, the total contents of flavonol, flavone, and isoflavone slightly increased on the fifth day of fermentation, but decreased in the subsequent period. From the results, this study can be a fundamental data for applying various processed soybean leaves, and the fermentation period of jangajji for the consumption of the desired amount of flavonoids can be considered.