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

Abstract

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.

Keywords: 2,3,4-Trihydroxybenzoic acid (PubChem CID: 11874); Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Correlation; Gallic acid (PubChem CID: 24721416); Gentisic acid (PubChem CID: 3469); Isoflavones; Phenolic acids; Processing; Protocatechualdehyde (PubChem CID: 1183); Protocatechuic acid (PubChem CID: 8468); Soymilk; Syringic acid (PubChem CID: 10742); Total phenolics; Vanillic acid (PubChem CID: 8468); p-Hydroxybenzoic acid (PubChem CID: 135).