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MedLine Citation:
PMID:  21480674     Owner:  NLM     Status:  Publisher    
Samples of 15 second generation soy-based products (n = 3), commercially available, were analyzed for their protein and isoflavone contents, and in vitro antioxidant activity, by means of the Folin-Ciocalteu reducing ability, DPPH radical scavenging capacity and oxygen radical absorbance capacity (ORAC). Isoflavone identification and quantification were performed by High Performance Liquid Chromatography (HPLC/DAD). Products containing soy and/or soy-based ingredients represent important sources of protein in addition to the low fat amounts. However, a large variation in isoflavone content and in vitro antioxidant capacity was observed. Isoflavone content varied from 2.4 to 18.1 mg/100 g (FW), soy kibe and soy sausage presented the highest amounts. Chocolate had the highest antioxidant capacity, but this fact was probably associated with the addition of cocoa liquor, a well-known source of polyphenolics. This study showed that the soy-based foods do not present a significant content of isoflavones when compared with the grain, and their in vitro antioxidant capacity is not related with these compounds but rather to the presence of other phenolics and synthetic antioxidants, such as sodium erythorbate. However, they may represent alternative sources and provide soy protein, isoflavones and vegetable fat for those who are not ready to eat traditional soy foods.
Marcela Roquim Alezandro; Daniel Granato; Franco Maria Lajolo; Maria Inés Genovese
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-4-12
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Apr 
Date Detail:
Created Date:  2011-4-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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