Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties

Yu, Xiaoming; Meenu, Maninder; Xu, Baojun; Yu, Hansong

doi:10.1016/j.foodchem.2020.128612

Cited by 43 publications

(41 citation statements)

References 37 publications

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“…Soybean also contains various phenolic compounds including flavonoid and phenolic acids. Major flavonoids in soybean are genistein and daidzein, and phenolic acids are gallic acid, syringic acid, chlorogenic acid, and vanillic acid (Yu et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

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Health‐promoting effect of tofus prepared with mung bean and soybean

Han

2021

Cereal Chem

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Background and objectives Mung bean is a nutritious legume rich in proteins, vitamins, and minerals but low in lipid and diverse health‐promoting effects of that were known. This study prepared tofu with mung bean and soybean to incorporate the health‐promoting effect of mung bean into tofu and to extend diversity of food products of mung bean. Findings Flavonoid content and DPPH radical scavenging activity of tofus prepared with mung bean and soybean increased significantly with the addition of mung bean. Meanwhile, total phenolic content and ABTS radical scavenging activity were not significantly different among tofus, and reducing power was higher in tofu made with only mung bean than the other tofus. α‐Glucosidase inhibitory activity was the highest in the tofu with only soybean and decreased with the dosage of mung bean. Tofus with mung bean was more effect to improve cell viability and to reduce nitric oxide production ratio than that with only soybean. Conclusions The health‐promoting effects examined in this study were enhanced or similar in tofus with mung bean compared to that with soybean except α‐glucosidase inhibitory activity. This result implies that mung bean could be a good source for healthy food and useful ingredient to enhance the effect of diverse food products including tofu. Significance and novelty The health‐promoting effect of tofu with mung bean was rarely reported. The result of this study is obvious proof of the health benefit of mung bean resulting the promotion of mung bean consumption.

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Section: Resultsmentioning

confidence: 99%

“…DPPH and ABTS radical scavenging activities have positive correlation with contents of phenolic compounds including flavonoid and phenolic acids (Yu et al., 2021). Therefore, the diverse phenolic compounds present in mung bean and soybean are assumed to be responsible for the radical scavenging activity of the tofu extracts.…”

Section: Resultsmentioning

confidence: 99%

Health‐promoting effect of tofus prepared with mung bean and soybean

Han

2021

Cereal Chem

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“…As mentioned in a previous publication, the reaction kinetics of DPPH and ABTS cations are different, which can result in higher values of ABTS assay compared to the values attained by employing DPPH assay [ 43 ]. In addition to the variation in peanut variety, most of the previous studies have used ethanol and methanol as a solvent to extract phenolics of peanut sprouts [ 13 , 14 , 35 ], while in the present study, acetone was applied for the extraction of phenolics. Extraction solvents and extraction methods were also reported to affect the final concentration of phenolics and antioxidant capacities of extracts.…”

Section: Discussionmentioning

confidence: 99%

“…The peanut sprouts are also reported to be a rich source of flavonoids and phenolic compounds such as resveratrol, arachidin-1, and piceatannol which are responsible for several health benefits, such as the prevention of diabetes and various cancers [ 1 , 12 , 13 ]. These phenolic compounds, secondary metabolites produced in plants, are responsible for antioxidant activity, disease prevention and also exhibit several health-promoting properties [ 14 , 15 , 16 ]. These compounds also exhibit several biological functions such as anti-inflammatory activity, antiplatelet activity, and estrogenic activity [ 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China

et al. 2021

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In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, trans-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and trans-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.

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“…The proportion of aglycones in total isoflavones increased with increasing enzyme concentrations (Penha et al, 2020). In terms of phenolic and flavonoid contents in soymilk, 15 soybean cultivars soaked to prepare soymilk generally presented higher total phenolics and flavonoids and antioxidant activity compared to soymilk prepared from dried soybeans (Yu et al, 2020). Moreover, thermal treatments of pasteurization (95°C), incontainer sterilization (121°C), and ultra-high-temperature treatment (UHT) (143°C) markedly increased the amounts of total flavonoids in soymilk by 55.7%, 56.7%, and 35.8%, respectively, compared to raw soymilk (p < .05) .…”

Section: Improving the Content And Bioaccessibility Of Bioactive Compmentioning

confidence: 94%

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Han

Choi

Park

et al. 2021

CyTA - Journal of Food

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Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, antinutrient removal, fortification with bioactive ingredients, and bio-enrichment. Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja] RESUMEN La leche de soya es bien conocida por sus beneficios nutricionales y para la salud, siendo uno de los mejores sustitutos vegetales de la leche de vaca. Esta posee un alto contenido de proteínas, es baja en colesterol, no contiene lactosa y es rica en ácidos grasos poliinsaturados. Los compuestos bioactivos de la soya contribuyen a los efectos beneficiosos de la leche de soya y ejercen diversas bioactividades. El creciente interés en estilos de vida enfocados en la salud, ha hecho que la elaboración de leche de soya de alta calidad nutricional sea una tarea crítica para la industria de este producto. Por ello se investigan tecnologías novedosas y avanzadas para producirla con la máxima calidad nutricional. El objetivo de esta revisión es presentar los recientes descubrimientos relativos a los efectos beneficiosos de los compuestos bioactivos de la leche de soya e introducir los últimos avances tecnológicos que mejoran su calidad nutricional, centrándose en el aumento de la cantidad de nutrientes y de compuestos bioactivos, la eliminación de antinutrientes, el enriquecimiento con ingredientes bioactivos y el bioenriquecimiento.

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Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties

Cited by 43 publications

References 37 publications

Health‐promoting effect of tofus prepared with mung bean and soybean

Health‐promoting effect of tofus prepared with mung bean and soybean

Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

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