Article

Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu

School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032, USA
Journal of the Science of Food and Agriculture (Impact Factor: 1.76). 11/2007; 87(15):2844 - 2852. DOI: 10.1002/jsfa.3041

ABSTRACT BACKGROUND: Isoflavones, found in soymilk and tofu, are one of the phytochemicals in soy-based products that may promote good health. Homemade tofu and various homemade soymilk samples were made using different soaking, grinding, and cooking methods. The homemade samples were compared to commercial tofu and soymilk for total isoflavone content and composition as well as their antioxidant capacity. All samples were freeze-dried and extracted with a 58% acetonitrile solution which was subsequently used to determine the isoflavone content by reverse-phase high-performance liquid chromatography. The antioxidant activity of extracts was determined using a modified 2,2-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) method and total antioxidant capacity was reported as ascorbic acid equivalents.RESULTS: The total isoflavone, aglycone, and antioxidant levels were significantly higher in homemade soymilk and tofu (1571 µg) than in commercial samples. Homemade soymilk made by the extended boiling method yielded the highest total isoflavone (2567 µg) and glucoside (1525 µg) content. A strong positive correlation was observed between the total isoflavone, aglycone conjugates, and genistein series concentration and antioxidant capacity of soymilk.CONCLUSION: Increased moist heating time yielded the highest concentration of total isoflavones as well as aglycone conjugates and the genistein series. Increasing the duration of boiling can increase the isoflavone content of both homemade and commercial soymilk and tofu. Copyright © 2007 Society of Chemical Industry

0 Bookmarks
 · 
119 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Isoflavones are the most common group of phytoestrogens which are present in significantly large amounts in soybean and soy products such as tofu. Isoflavones occur naturally in glycoside forms having lower bioavailability than their aglycone forms. beta-Glycosidase acts as a bio-catalyst for the conversion of isoflavone glycosides to isoflavone aglycones, raising the bioavailability of isoflavones; therefore, it can be used to improve the quality of tofu. We need to establish process conditions for the optimal outcome of the enzyme reaction in tofu. By using the beta-glycosidase (0.02% w/v) reaction at 55 degrees C for 30 min, a maximum 84.5% conversion of isoflavone glycoside to isoflavone aglycone was obtained. The enzyme reaction caused no significant effects on the sensory acceptability of soft tofu. The hardness of enzyme-treated hard tofu increased with the coagulant amount whereas prolonged heating resulted in decrease of hardness. Incorporation of enzyme reaction before the coagulation process during soft tofu processing provided a sufficient bio-conversion of isoflavones at optimal conditions. beta-Glycosidase can be effectively used for the bioconversion of isoflavones in soft tofu manufacturing process at optimal reaction conditions before the onset of coagulation process.
    Journal of the Science of Food and Agriculture 04/2010; 90(5):843-9. · 1.76 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Three analytical methods have been developed and compared for the quality control of a new formulation (Soymen GN(R) capsules) containing soy extract and melatonin for the treatment of menopausal symptoms. The first method is based on MEKC with diode-array detection, using a mixture of basic carbonate buffer (95%) and methanol (5%), containing 55 mM SDS, as the BGE. The second method is an HPLC method with UV detection at 260 nm. The third method is an HPLC method coupled to amperometric detection which is carried out at an oxidation potential of +0.8 V. In both HPLC systems, the chromatographic separation is obtained on an RP C18 column using a mixture of ACN and an acidic phosphate buffer (25:75 v/v) as the mobile phase. A feasible pretreatment procedure with a methanol/water mixture has been implemented to achieve the quantitative extraction of the main soy isoflavones and of melatonin from the capsules. The results obtained with the three methods are in good agreement with each other and satisfactory in terms of linearity (r(2) >0.9996), precision (RSD <5.4%) and accuracy (recovery >97%). Thus, each of the three analytical methods seems to be suitable for the simultaneous analysis of the main soy isoflavones and melatonin in the new commercial formulation.
    Journal of Separation Science 06/2008; 31(10):1851-9. · 2.59 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: A fruit juice-soymilk (FJ-SM) beverage was treated by high intensity pulsed electric fields (HIPEF) (35kV/cm with 4μs bipolar pulses at 200Hz for 800 or 1400μs) or heated (90°C, 60s) in order to evaluate and compare the effects of both technologies on the isoflavone profile along the storage at 4°C. Total isoflavone content was determined by quantification of aglycone and glucoside forms analyzed with HPLC. Immediately after treatments, all the evaluated samples showed a higher concentration of glucosides than aglycones, genistin being the most abundant glucoside. Heat treated samples showed higher initial concentration of glucosidic forms as compared to the untreated or HIPEF treated beverages. No significant changes were observed in total isoflavone content after the increasing HIPEF treatment time from 800 to 1400μs. During the storage, genistein, daidzein and daidzin content increased; while genistin showed a slight decrease, irrespective of the treatment applied. In this way, total isoflavone content tend to increase throughout the time in all the evaluated samples. After 56days of storage, there was no significant difference in HIPEF treated and fresh FJ-SM beverages, the latter being slightly higher in those thermally treated. As a result, HIPEF could be a good technology in order to obtain FJ-SM beverages with a high content of isoflavones and fresh-like characteristics. Considering the great concentration of isoflavones in untreated and treated FJ-SM beverages, their consumption could be a good way to increase the isoflavone daily intake of the population.
    Innovative Food Science & Emerging Technologies - INNOV FOOD SCI EMERG TECHNOL. 01/2010; 11(4):604-610.

Full-text (3 Sources)

View
1 Download
Available from