Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans
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- 作者：JaeHwan Lee ; Marjory Renita ; Ronald J. Fioritto ; Steve K. St. Martin ; Steven J. Schwartz ; and Yael Vodovotz
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：May 5, 2004
- 年：2004
- 卷：52
- 期：9
- 页码：2647 - 2651
- 全文大小：58K
- 年卷期：v.52,no.9(May 5, 2004)
- ISSN：1520-5118
文摘
Seventeen Ohio soybeans were screened for isoflavone content and antioxidant activity. Isoflavonecontent was determined by C18 reversed phase high-performance liquid chromatography coupledwith a photodiode array detector. Antioxidant activities of soybean extracts were measured using2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical and photochemiluminescence (PCL) methods. Thehighest and lowest total isoflavone contents were 11.75 and 4.20 
mol/g soy, respectively, while theaverage was 7.12 mol/g soy. Antioxidant activities of soybean extracts ranged from 7.51 to 12.18mol butylated hydroxytoluene (BHT) equivalent/g soy using the DPPH method. Lipid and watersoluble antioxidant activities of soybean extracts ranged from 2.40 to 4.44 mol Trolox equivalent/gsoy and from 174.24 to 430.86 mol ascorbic acid equivalent/g soy, respectively, using the PCLmethod.Keywords: Soybean cultivars; isoflavones; antioxidant activities
mol/g soy, respectively, while theaverage was 7.12 mol/g soy. Antioxidant activities of soybean extracts ranged from 7.51 to 12.18mol butylated hydroxytoluene (BHT) equivalent/g soy using the DPPH method. Lipid and watersoluble antioxidant activities of soybean extracts ranged from 2.40 to 4.44 mol Trolox equivalent/gsoy and from 174.24 to 430.86 mol ascorbic acid equivalent/g soy, respectively, using the PCLmethod.Keywords: Soybean cultivars; isoflavones; antioxidant activities