Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity
2008; Elsevier BV; Volume: 114; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2008.10.011
ISSN1873-7072
AutoresM. K. Akitha Devi, Mahendranath Gondi, G. Sakthivelu, P. Giridhar, T. Rajasekaran, G. A. Ravishankar,
Tópico(s)Food Quality and Safety Studies
ResumoThe concentrations of isoflavones, especially daidzein and genistein, were determined by high performance liquid chromatography in 4 soybean cultivars and 26 soybean products. The total isoflavone content of the soybean cultivars was in the range of 525–986 mg per kg, and for soy products it was 32.9–795 mg per kg. Amongst the soybean products, the isoflavone content decreased in the order: soy sprouts, soy seeds, soy flour, soy milk, soy meals and soy sauce. Significant differences in the concentration of genistein and daidzein were observed between the commercial soy products and also within the soybean cultivars. The antioxidant activity of soybean and soy products correlated well with total phenolic content (TPC) and total isoflavones (TI), whereas TPC showed higher correlation with TI.
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