Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods

doi:10.7506/spkx1002-6630-201415013

Abstract

Abstract:

Soymilk was prepared from seven varieties of soybeans by two different methods, namely filtrating soybean
homogenate before boiling (method 1) and filtrating after boiling raw soymilk with okara (method 2). The total phenols,
total flavonoids, isoflavones and free radical-scavenging capacity were determined by Folin-Ciocalteu colorimetry, NaNO2-
Al(NO3)3-NaOH colorimetry, reversed phase-high performance liquid chromatography (RP-HPLC) and (1,1-diphenyl-2-
picrylhydrazyl，DPPH) free radical scavenging assay, respectively. The results showed that the contents of total phenol
and total flavonoids and free radical-scavenging capacity were significantly different among raw soymilk and cooked
soymilk from both methods (P ＜ 0.05). The second method resulted in higher levels of total flavoniods and total phenols
and stronger DPPH free radical scavenging capacity in soymilk than the first method, but without a significant difference in
isoflavone content (P ＞ 0.05).

Key words: soybean, filtration of soybean homogenate before boiling, filtration after boiling, active components, DPPH free radical-scavenging capacity

CLC Number:

TS214.2

YU Han-song, ZHANG Wei, CHEN Jin-zhao, HU Yao-hui. Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415013.

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Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods

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