Isoflavones and Coumestrol in Soybeans and Soybean Products from Australia and Indonesia

Hutabarat, L.S; Greenfield, Heather; Mulholland, M.

doi:10.1006/jfca.2000.0948

Cited by 49 publications

(48 citation statements)

References 43 publications

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“…1C shows Da and Ge peaks eluted at 3.3 and 5.4 min in soy products. Da content (based on wet weight) in studied tempeh was similar to Indonesian tempeh (Hutabarat et al, 2001) for both raw (26% vs 22%) and fried tempeh (35% vs 33%). Ge content (based on wet weight) in this study were also similar to the Indonesian tempeh, both in raw (28% vs 25%) and fried tempeh (31% vs 40%), as shown in Fig.…”

Section: Isoflavone Contents In Raw and Fried Tempehmentioning

confidence: 55%

“…When reported as a ratio of Da to Ge, raw tempeh from Malaysia and Indonesia contained Da:Ge in the same ratio of 1:1.1, while the cooked tempeh contained Da:Ge in ratio of 1.1:1-1:1.2, respectively. The studied raw tempeh contained more isoflavone compared to the tempeh purchased from Australia (5% Da and 9% Ge) as reported by Hutabarat et al (2001). Differences of Da and Ge contents in soybeans may have been influenced by genetic differences, climate and growing conditions (Dalais, Wahlqvist, & Rice, 1997;Wang & Murphy, 1994).…”

Section: Isoflavone Contents In Raw and Fried Tempehmentioning

confidence: 84%

“…Fermentation process of tempeh increases the nutritional values of some nutrients, development of vitamins, phytochemicals and antioxidative constituents (Astuti & Dalais, 2000). Studies have reported that isoflavone levels determined in tempeh are relatively high compared to other soybean products such as tofu and soy beverages (Hutabarat, Greenfield, & Mulholland, 2001;Wang & Murphy, 1994). Other beneficial constituents of soy can also be consumed beside isoflavone, for example calcium.…”

Section: Introductionmentioning

confidence: 98%

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Daidzein and genestein contents in tempeh and selected soy products

et al. 2009

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a b s t r a c tThe total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26 ± 6 mg daidzein (Da) and 28 ± 11 mg genestein (Ge) while fried tempeh contained 35 ± 11 mg Da and 31 ± 11 mg Ge in 100 g (wet basis). Total isoflavone content in 100 g of raw tempeh, based on a dry weight, was 205 ± 56 mg and significantly reduced to 113 ± 41 mg in 100 g of fried tempeh. Tempeh in batter was deep-fried for 30 min which reduced 45% of the total isoflavone content compared to the raw one. Raw tempeh contained the highest total content of isoflavone among the studied local soy products. Total isoflavone content in processed soy foods like egg tofu and home made soybean drink were significantly lower than other soy products studied.

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Section: Isoflavone Contents In Raw and Fried Tempehmentioning

confidence: 55%

Section: Isoflavone Contents In Raw and Fried Tempehmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 98%

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Daidzein and genestein contents in tempeh and selected soy products

et al. 2009

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“…The content and profile of isoflavones is generally determined by means of high-performance liquid chromatography (Prabhakaran et al 2005). The concentration and distribution of each isoflavone derivative in soybeans depends on the soy origin (Franke et al 1999;Genovese et al 2006;Genovese and Lajolo 2002;Hutabarat et al 2001), agricultural conditions, such as soy variety and crop (Wang and Murphy 1994a), and soy maturity Wang et al 2000). Generally, soybeans have significantly higher levels of daidzein and genistein and their corresponding glucosides (Fukutake et al 1996;Rochfort and Panozzo 2007) and little content of the glycitein derivates (Wang and Murphy 1994a).…”

Section: Introductionmentioning

confidence: 99%

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Villares

Rostagno

García–Lafuente

et al. 2010

Food Bioprocess Technol

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Soy has been traditionally incorporated in diet as processed foods, such as soymilk, tofu, miso, tempeh, etc., and the consumption is commonly associated with a reduction of the development of chronic diseases due to their antioxidant, anti-inflammatory, and anti-allergic properties, among others. Many of the health benefits of soy have been attributed to isoflavones. They comprise a group of naturally occurring flavonoids consisting of heterocyclic phenols. Soy contains three types of isoflavones in four chemical forms: the aglycones daidzein, genistein, and glycitein; the β-glucosides daidzin, genistin, and glycitin; their 6″-O-malonyl-β-glucosides (6OMalGlc); and their 6″-O-acetyl-β-glucosides (6OAcGlc) conjugates. Industrial processing methods of soy-based food products commonly lead to the loss of isoflavones through removal of undesirable fractions. On the other hand, isoflavones can be transformed into different conjugates, which may have significant effects on the food texture and on the bioavailability and pharmacokinetics of the isoflavones. This article reviews the effect of a number of soybean processing treatments on the isoflavone content and profile. The preparation and manufacturing of different soy-based food and food ingredients, fermented and non-fermented, has been analyzed in terms of content and distribution of the three major isoflavone derivatives, daidzein, genistein, and glycitein, and their respective conjugates.

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“…As isoflavone levels in soybeans have been the subject of many published papers in the last 40 years, the literature obtained was reviewed to ensure that consistent methodology was used to determine total isoflavone levels (aglycones). Briefly, citations that utilized acid hydrolysis procedures to reduce all isoflavones down to their aglycone structures (daidzein, glycitein, and genistein) conducted during the last ten years were selected for inclusion (Hutabarat, et al, 2001;Seguin, et al, 2004;Primomo, et al, 2005;Lundry, et al, 2008;Morrison, et al, 2008;Berman, et al, 2009;Devi, et al, 2009;Zhou, et al, 2011). This is the most routinely used methodology in regulatory studies.…”

Section: Informative Prior Distributions From a Mixture Of Distributimentioning

confidence: 99%

Bayesian McMc Analyses for Regulatory Assessments of Food Composition

Culp¹,

Harrigan²

2012

Conference on Applied Statistics in Agriculture

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In order to gain regulatory approval to market a new seed product derived with biotechnology, grain and forage composition data must be collected from field trials, and summaries must be reported to various government agencies. Currently, both tests of differences in composition between a genetically modified organism (GMO) and its control and tests of equivalence of the GMO to conventional genotypes are required by regulatory agencies. Bayesian analyses offer an attractive option for regulatory assessments by expressing results that can be interpreted more easily by a wide audience and by providing more ways to examine various hypotheses of interest. In order to extend Bayesian methodology for application to different compositional analytes, and to take advantage of the information obtained in previous experiments, the use of informative prior distributions for composition studies is proposed. Methods for determining suitable informative prior distributions analytically are shown in four situations: (1) eliciting opinions from an expert, (2) finding the best fit from an overdetermined set of summary statistics from one previous study, (3) performing a meta-analysis of summary statistics from previous studies with an assumed common prior distribution, and (4) performing a different meta-analysis with the prior distribution determined by a mixture of different assumed prior distributions from previous studies. Examples from soybean composition studies are used to illustrate these techniques.

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Isoflavones and Coumestrol in Soybeans and Soybean Products from Australia and Indonesia

Cited by 49 publications

References 43 publications

Daidzein and genestein contents in tempeh and selected soy products

Daidzein and genestein contents in tempeh and selected soy products

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Bayesian McMc Analyses for Regulatory Assessments of Food Composition

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