A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour

Kumar, Vineet; Rani, Anita; Dixit, Amit Kumar; Pratap, Devendra; Bhatnagar, Deepak

doi:10.1016/j.foodres.2009.10.019

Cited by 128 publications

(104 citation statements)

References 22 publications

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“…This seed contains approximately 38 % protein, 18 % oil, 15 % insoluble carbohydrates (dietary fiber) and 15 % soluble carbohydrates (including oligosaccharides) (Hoogenkamp 2005). Besides proteins, the application of different soy derivates in the food industry has gained importance worldwide, given its high fiber content and the presence of various biologically active phytochemicals (Kumar et al 2010;Rodríguez et al 2006;Tripathi and Misra 2005).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

2016

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The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy cotyledon protein, respectively). Although SSPS is already characterized, HSPS is a novel fraction which has not been studied in deep and it is still unexplored as emulsifier. Dispersions of both fraction and a mixture 50:50 of them at pH 3.0 were used as aqueous phase (1.0-3.0 % w/w) in coarse and fine oil-in-water emulsions (oil mass fraction = 0.3). Its stability was evaluated through the evolution of backscattering profiles (%BS), particle size distribution and mean particle diameters. The rheology of the emulsions was also analyzed. Both fractions provided stability to creaming when increasing the polysaccharide concentration and energy of homogenization. While coarse emulsions were unstable systems, fine emulsions were stable enough and allowed a deeper analysis of the destabilizing processes. A bridging flocculation phenomenon in the presence of HSPS and HSPS/SSPS mixtures is suggested, which influences the creaming and rheological behavior. Also, coalescence index increases according HSPS and HSPS/SSPS concentrations, but particle sizes reached were smaller than in SSPS emulsions. Fine emulsions with 3 % of HSPS/SSPS mixtures yielded the best results on the overall stability at 28 days. So, functional properties of the fractions may improve by the formulation of emulsions consisting in mixtures of them. These results are of interest to the manufacturing of acidic foods, taking advantage of obtaining byproducts from residual materials.

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Section: Introductionmentioning

confidence: 99%

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

2016

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“…Malenčić et al (2012) analysed eight coloured soybean varieties from central Europe for polyphenol and antioxidant content, including the isoflavones. There was no clear correlation between seed coat colour and isoflavone content, which is a conclusion shared by Kumar et al (2010). However, some investigators claim that green-coated (Kim et al, 2003) or yellow-coated soybeans (Xu & Chang, 2008b) contain more isoflavones than other coloured forms.…”

Section: Factors Influencing Isoflavone Contentmentioning

confidence: 93%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…BHA and BHT (1 mg/ml) were used as positive controls www.scienceasia.org and showed reducing power of OD 700 = 1.76 and OD 700 = 1.04, respectively. A concentration dependent activity increases reducing power induced oxidation decrease was observed 9,10 . The methanol extract and the ethyl acetate fraction showed both strong antioxidant activity and strong DPPH radical scavenging capacity.…”

Section: Reducing Powermentioning

confidence: 93%

Antioxidant and anticancer effects of fermented Rhus verniciflua stem bark extracts in HCT-116 cells

Kim¹,

Yang²,

Kwon³

et al. 2015

ScienceAsia

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ABSTRACT:Rhus verniciflua bark has been used as a traditional medicine for the treatment of several diseases in Korea. In this study, the antioxidant properties and anticancer activity of a fermented R. verniciflua (F-RV) methanol extract and its fractions were determined. The methanol extract and the ethyl acetate fraction had high radical-scavenging and reducing-power activities, higher than that of butylated hydroxytoluene. Moreover, the antioxidant activity was correlated with the contents of the phenolic compounds. The cell viability assay showed that F-RV contains anticancer activity in a colon cancer cell line (HCT-116), and upregulates TGF-β. Thus F-RV has an inhibitory effect on cell proliferation and can induce apoptosis and senescence. F-RV could be useful for the development of bioactive food and anticancer drugs.

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A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour

Cited by 128 publications

References 22 publications

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

Phytoestrogens in foods on the Nordic market

Antioxidant and anticancer effects of fermented Rhus verniciflua stem bark extracts in HCT-116 cells

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