Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity

被引：80

作者：

Devi, M. K. Akitha ^{[1
]}

Gondi, Mahendranath ^{[1
]}

Sakthivelu, G. ^{[1
]}

Giridhar, P. ^{[1
]}

Rajasekaran, T. ^{[1
]}

Ravishankar, G. A. ^{[1
]}

机构：

[1] CSIR, Plant Cell Biotechnol Dept, Cent Food Technol Res Inst, Mysore 570020, Karnataka, India

来源：

FOOD CHEMISTRY | 2009年 / 114卷 / 03期

关键词：

Soybean cultivars; Soy products; Isoflavones; Antioxidants; High performance liquid chromatography; SOY; PHYTOESTROGENS; METABOLISM; PROTEIN; HPLC; FOOD;

D O I：

10.1016/j.foodchem.2008.10.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The 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 (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：771 / 776

页数：6

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