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

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

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 12 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1605521

DOI=10.3389/fnut.2025.1605521

ISSN=2296-861X

ABSTRACT=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.