Tags

Type your tag names separated by a space and hit enter

Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties.
Food Chem. 2021 May 30; 345:128612.FC

Abstract

In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavonoids, phenolic acids, isoflavones and antioxidant capacity of soymilk samples. Overall, the soymilk prepared by W-BAF exhibited a higher level of total phenolic content and antioxidant activity. The soymilk samples prepared by W-BBF presented higher values for total flavonoid content and ferric-reducing antioxidant power assay. The soymilk prepared by W-BBF presented higher subtotal values of phenolic acids. In comparison, the soymilk prepared by D-BAF exhibited high amount of total isoflavones followed by the soymilk processed by W-BAF. Overall, the wet method was found to be responsible for improved phenolic contents and antioxidant activity of soymilk sample.

Authors+Show Affiliations

College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China; Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China. Electronic address: baojunxu@uic.edu.cn.College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China. Electronic address: yuhansong@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33352407

Citation

Yu, Xiaoming, et al. "Impact of Processing Technologies On Isoflavones, Phenolic Acids, and Antioxidant Capacities of Soymilk Prepared From 15 Soybean Varieties." Food Chemistry, vol. 345, 2021, p. 128612.
Yu X, Meenu M, Xu B, et al. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chem. 2021;345:128612.
Yu, X., Meenu, M., Xu, B., & Yu, H. (2021). Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chemistry, 345, 128612. https://doi.org/10.1016/j.foodchem.2020.128612
Yu X, et al. Impact of Processing Technologies On Isoflavones, Phenolic Acids, and Antioxidant Capacities of Soymilk Prepared From 15 Soybean Varieties. Food Chem. 2021 May 30;345:128612. PubMed PMID: 33352407.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. AU - Yu,Xiaoming, AU - Meenu,Maninder, AU - Xu,Baojun, AU - Yu,Hansong, Y1 - 2020/12/08/ PY - 2019/06/22/received PY - 2020/10/10/revised PY - 2020/11/07/accepted PY - 2020/12/23/pubmed PY - 2021/3/11/medline PY - 2020/12/22/entrez KW - 2,3,4-Trihydroxybenzoic acid (PubChem CID: 11874) KW - Caffeic acid (PubChem CID: 689043) KW - Chlorogenic acid (PubChem CID: 1794427) KW - Correlation KW - Gallic acid (PubChem CID: 24721416) KW - Gentisic acid (PubChem CID: 3469) KW - Isoflavones KW - Phenolic acids KW - Processing KW - Protocatechualdehyde (PubChem CID: 1183) KW - Protocatechuic acid (PubChem CID: 8468) KW - Soymilk KW - Syringic acid (PubChem CID: 10742) KW - Total phenolics KW - Vanillic acid (PubChem CID: 8468) KW - p-Hydroxybenzoic acid (PubChem CID: 135) SP - 128612 EP - 128612 JF - Food chemistry JO - Food Chem VL - 345 N2 - In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavonoids, phenolic acids, isoflavones and antioxidant capacity of soymilk samples. Overall, the soymilk prepared by W-BAF exhibited a higher level of total phenolic content and antioxidant activity. The soymilk samples prepared by W-BBF presented higher values for total flavonoid content and ferric-reducing antioxidant power assay. The soymilk prepared by W-BBF presented higher subtotal values of phenolic acids. In comparison, the soymilk prepared by D-BAF exhibited high amount of total isoflavones followed by the soymilk processed by W-BAF. Overall, the wet method was found to be responsible for improved phenolic contents and antioxidant activity of soymilk sample. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33352407/Impact_of_processing_technologies_on_isoflavones_phenolic_acids_and_antioxidant_capacities_of_soymilk_prepared_from_15_soybean_varieties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32474-2 DB - PRIME DP - Unbound Medicine ER -