The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respectively) showed different isoflavone profiles though glucosides were the most abundant isoflavone forms in both the meals. The pasta-making procedure determined an increase of the aglycone forms that was at least 37 and 21% in TSF and DSF pasta, respectively. Cooking operations induced severe decreases of the isoflavone content (the losses ranged from 60.44 to104.91 mg kg)1 for TSF pasta and from 85.41 to 469.33 mg kg)1 for DSF pasta). The results of the antioxidant activity were quite different as a function of the methods applied but they resulted generally well correlated with the isoflavone contents of the samples. Cooking induced significant decreases of the antioxidant activity in almost all samples. This result appears well correlated with the decrease of the total isoflavone content and the presence of antioxidant activity in the cooking water.
Evaluation of isoflavone content and antioxidant properties of soy-wheat pasta
GAMBACORTA, Giuseppe;
2009-01-01
Abstract
The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respectively) showed different isoflavone profiles though glucosides were the most abundant isoflavone forms in both the meals. The pasta-making procedure determined an increase of the aglycone forms that was at least 37 and 21% in TSF and DSF pasta, respectively. Cooking operations induced severe decreases of the isoflavone content (the losses ranged from 60.44 to104.91 mg kg)1 for TSF pasta and from 85.41 to 469.33 mg kg)1 for DSF pasta). The results of the antioxidant activity were quite different as a function of the methods applied but they resulted generally well correlated with the isoflavone contents of the samples. Cooking induced significant decreases of the antioxidant activity in almost all samples. This result appears well correlated with the decrease of the total isoflavone content and the presence of antioxidant activity in the cooking water.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
