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

Akitha Devi, M. K. and Gondi, Mahendranath and Sakthivelu, G. and Giridhar, P. and Rajasekaran, T. and Ravishankar, G. A. (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry, 114 (3). pp. 771-776. ISSN 0308-8146

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Abstract

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 525-986mg per kg, and for soy products it was 32.9-795mg 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.

Item Type: Article
Uncontrolled Keywords: Soybean cultivars Soy products Isoflavones Antioxidants High performance liquid chromatography
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:32
Last Modified: 09 Apr 2018 10:50
URI: http://ir.cftri.com/id/eprint/9035

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