Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 B.P. 848, Burkina Faso.
Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou 09 B.P. 176, Burkina Faso.
Molecules. 2022 Sep 23;27(19):6260. doi: 10.3390/molecules27196260.
Soybean is widely used in the food industry because of its high fatty acid and protein content. However, the increased use of pesticides to control pests during cultivation, in addition to being a public health concern, may influence the nutritional quality of soybeans. This study aimed to assess the nutritional quality of soybeans with respect to fatty acid profile and pesticide residue contamination. The levels of fatty acids and pesticides in soybean varieties G196 and G197 were determined by gas chromatography and by the QuEChERS method, respectively. The results showed a significant variation in the quantitative and qualitative fatty acid composition of the two varieties, with 18.03 g/100 g and 4 fatty acids detected for the G196 variety and 21.35 g/100 g and 7 fatty acids for the G197 variety, respectively. In addition, 12 active pesticide compounds were found, and among them, imazalil, quintozene, cyfluthrin and lindane exceeded their maximum limits. The G197 variety had a better nutritional profile compared to G196. The profile of fatty acids and the content of pesticide residues were used as important determinants for soybean utilization in human nutrition.
大豆因其高脂肪酸和蛋白质含量而被广泛应用于食品工业。然而，在种植过程中为了控制害虫而增加使用农药除了是一个公共卫生问题外，还可能影响大豆的营养质量。本研究旨在评估大豆的脂肪酸组成和农药残留污染对其营养价值的影响。通过气相色谱法和 QuEChERS 方法分别测定了大豆品种 G196 和 G197 中的脂肪酸和农药残留水平。结果表明，两个品种的脂肪酸定量和定性组成存在显著差异，G196 品种中检测到 18.03 克/100 克和 4 种脂肪酸，而 G197 品种中检测到 21.35 克/100 克和 7 种脂肪酸。此外，还发现了 12 种活性农药化合物，其中，咪鲜胺、戊唑醇、氯氟氰菊酯和林丹超过了其最大限量。与 G196 相比，G197 品种具有更好的营养谱。脂肪酸组成和农药残留含量可用作人类营养中大豆利用的重要决定因素。
