Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe

Malenčić, Đorđe; Cvejić, Jelena; Miladinović, Jegor

doi:10.1089/jmf.2010.0329

Cited by 81 publications

(69 citation statements)

References 32 publications

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“…Soybeans and soybean products are rich in polyphenols, in particular isoflavones (Malencic et al 2012), and the polyphenol content of wheat, which was added in larger amounts to diets in the second phase, is approximately three-fold lower in comparison with soybeans (Perez-Jimenez et al 2010). The antioxidant activity of apple pomace noted in this study was similar to that observed by other authors (Bai et al 2013).…”

Section: Discussionsupporting

confidence: 88%

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

Jankowski

Juśkiewicz

Zduńczyk

et al. 2016

Polish Journal of Veterinary Sciences

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It was hypothesized that dietary polyphenol-rich fruit pomaces can improve the antioxidant status of both diets and the tissues of turkeys fed such diets. Turkeys were fed diets containing a cellulose preparation (C) or 5% dried apple pomace (AP), blackcurrant pomace (BCP), strawberry pomace (SP) and seedless strawberry pomace (SSP). Blood and liver biochemical parameters were determined in 7 birds from each experimental group slaughtered at 15 weeks of age, after 5 weeks of feeding diets containing soybean oil and linseed oil (approx. 1:1 ratio). Dietary linseed oil added to diets at 2.5% lowered the n-6/n-3 PUFA ratio from approx. 7:1 to below 2:1, thus reducing the antioxidant properties of diets measured using DPPH, ABTS and photo-chemiluminescence assays, compared with diets containing only soybean oil and administered to birds in the first phase of feeding. Fruit pomaces, in particular SSP with the highest polyphenol content (32.81 g/kg) and the highest antioxidant activity (256.4 μM Trolox/g), increased the antioxidant capacity of turkey diets. In comparison with the control group, the dietary treatments with fruit pomaces improved blood antioxidant parameters, including catalase activity (groups AP and BCP), the total antioxidant capacity of hydrophilic (group AP) and lipophilic (groups AP, SP, and SSP) compounds, peroxide levels (groups AP and SSP) and antioxidant capacity measured by the FRAP (ferric reducing antioxidant power of plasma) assay (groups AP, BCP and SSP). Significantly lower concentrations of both vitamin E and thiobarbituric acid reactive substances (TBARS) were noted in the livers of turkeys fed all diets with dried fruit pomaces.

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Section: Discussionsupporting

confidence: 88%

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

Jankowski

Juśkiewicz

Zduńczyk

et al. 2016

Polish Journal of Veterinary Sciences

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“…Whent et al (2011), in a comparative study of total phenolic compounds in raw yellow and black soybean, found values varying from 3.5 to 4.9 mg GAE g -1 , which agree with those of the present study. Malencic et al (2012) observed a great variation of total phenolic compounds in the soybean cultivars, with contents ranging from 0.80 to 2.20 mg GAE g -1 in yellow soybean and from 0.81 to 12.10 mg GAE g -1 in black soybean.…”

Section: Resultsmentioning

confidence: 92%

Chemical and Physical Characterization of Peanut Powder Extracts

Silva¹,

Almeida²,

Sousa³

et al. 2018

JAS

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The production of lyophilized foods is a market with great growth potential, for providing important preservation characteristics, such as stability at ambient temperature, versatility of the product and preservation of the chemical compounds. Given the functional effects of peanut powder extracts, this study aimed to quantify the bioactive compounds and determine physical and chemical characteristics, comparing samples with and without skin. After obtaining the aqueous peanut extract the samples were frozen at -18 °C for 24 h. The formulated extracts were dried in a benchtop lyophilizer operating at temperature of -55 °C for a period of 48 hours. The powder extracts were disintegrated in a multiprocessor for 30 seconds and the samples were physically and chemically evaluated. The powder extracts were classified as non-hygroscopic, exhibiting poor fluidity and intermediate cohesiveness in samples with skin, and high cohesiveness in samples without skin. The powders showed agglomerated particles, with irregular and non-uniform shape. Potassium was the mineral found in largest amounts, as well as oleic and linoleic fatty acids. The particles of the powders exhibit a spherical shape, showing the presence of amorphous surfaces, in which there is no repetition of geometric forms. The peanut powder extracts are classified as non-hygroscopic, have poor fluidity, intermediate cohesiveness in samples with skin and high cohesiveness in samples without skin.

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“…Beans are frequently classified according to the colour of the seed coat, a characteristic that is genetically determined. Malenčić et al (2012) analysed eight coloured soybean varieties from central Europe for polyphenol and antioxidant content, including the isoflavones. There was no clear correlation between seed coat colour and isoflavone content, which is a conclusion shared by Kumar et al (2010).…”

Section: Factors Influencing Isoflavone Contentmentioning

confidence: 99%