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Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage

Authors
  • CALLOU, Katia Rau De Almeida
  • SADIGOV, Shamil
  • LAJOLO, Franco Maria
  • GENOVESE, Maria Ines
Publication Date
Jan 01, 2010
Source
Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (BDPI USP)
Keywords
Language
English
License
Unknown
External links

Abstract

Samples of 11 different brands of commercially available soy-based beverages (n = 65), including products made from soy protein isolate (SPI) and soy milk, mixed with fruit juice and/or flavoring, were analyzed for their isoflavone content and in vitro antioxidant activity. There was a large variation in isoflavone and total phenolics contents ranging from 0.7 to 13 mg of isoflavones/200 mL and from 6 to 155 mg equivalents of catechin/200 mL, respectively. The antioxidant activity also varied significantly among products. Storage of the beverages at room temperature caused a significant decrease of antioxidant capacity, soluble phenolics, and isoflavone contents after 9 months. When soybeans used for beverage production were stored for up to 6 months in silos, the resulting products were not affected. However, a decrease of malonyl and a proportional increase of free glucosidic forms of isoflavones were observed after storage of both the raw material and the beverages.

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