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

Xiaoming Yu, Maninder Meenu, Baojun Xu, Hansong Yu

Food chemistry 2021 May 30

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In the present study, soymilk samples were prepared from 15 soybean varieties by employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D-BBF), wet method-raw slurry filtration (W-BAF), and wet method-cooked slurry filtration (W-BBF). Different varieties of soybean and processing techniques were found to impose a significant impact on total phenolics, total flavonoids, phenolic acids, isoflavones and antioxidant capacity of soymilk samples. Overall, the soymilk prepared by W-BAF exhibited a higher level of total phenolic content and antioxidant activity. The soymilk samples prepared by W-BBF presented higher values for total flavonoid content and ferric-reducing antioxidant power assay. The soymilk prepared by W-BBF presented higher subtotal values of phenolic acids. In comparison, the soymilk prepared by D-BAF exhibited high amount of total isoflavones followed by the soymilk processed by W-BAF. Overall, the wet method was found to be responsible for improved phenolic contents and antioxidant activity of soymilk sample. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Xiaoming Yu, Maninder Meenu, Baojun Xu, Hansong Yu. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food chemistry. 2021 May 30;345:128612