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

## TL;DR

This study explores how different boiling and stir-frying methods affect the chemical composition and heavy metal content of Pueraria lobata.

## Contribution

The study introduces optimized processing techniques that significantly reduce heavy metals and increase isoflavone content in Pueraria lobata.

## Key findings

- A boiling process with water-to-white wine ratio 10:1 reduced heavy metals by 96.5% and increased isoflavones by 7.5%.
- Stir-frying with 30% bran at medium heat for 1 min minimized overall heavy metal content in P. lobata.
- Different stir-frying methods effectively reduced lead, cadmium, chromium, copper, and arsenic levels.

## Abstract

Pueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited.

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.

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.

This study will provide the reference for reducing heavy metals from P. lobata using different processing methods.