Antioxidative Capacity of Soyfoods and Soy Active Compounds
Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radi...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| author | Wanida Tewaruth Chitisankul Kazuko Shimada Chigen Tsukamoto |
| author_facet | Wanida Tewaruth Chitisankul Kazuko Shimada Chigen Tsukamoto |
| author_sort | Wanida Tewaruth Chitisankul |
| collection | DOAJ |
| description | Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness ( L* ) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods. |
| format | Article |
| id | doaj-art-008f7781ef1d4c5abe6f5dcd61732053 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-008f7781ef1d4c5abe6f5dcd617320532025-02-02T18:26:33ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-03-0172110110810.31883/pjfns/146562146562Antioxidative Capacity of Soyfoods and Soy Active CompoundsWanida Tewaruth Chitisankul0https://orcid.org/0000-0003-2556-7698Kazuko Shimada1Chigen Tsukamoto2https://orcid.org/0000-0002-6437-2140Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok, 10900, ThailandFaculty of Health Science, Hiroshima Shudo University, 1-1-1 Ozukahigashi, Asaminami-ku, Hiroshima, 731-3195, JapanFaculty Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, JapanSoyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness ( L* ) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods.http://journal.pan.olsztyn.pl/Antioxidative-Capacity-of-Soyfoods-and-Soy-Active-Compounds,146562,0,2.htmlsoybeanoracisoflavoneperoxyl radical scavengingsoy saponin |
| spellingShingle | Wanida Tewaruth Chitisankul Kazuko Shimada Chigen Tsukamoto Antioxidative Capacity of Soyfoods and Soy Active Compounds Polish Journal of Food and Nutrition Sciences soybean orac isoflavone peroxyl radical scavenging soy saponin |
| title | Antioxidative Capacity of Soyfoods and Soy Active Compounds |
| title_full | Antioxidative Capacity of Soyfoods and Soy Active Compounds |
| title_fullStr | Antioxidative Capacity of Soyfoods and Soy Active Compounds |
| title_full_unstemmed | Antioxidative Capacity of Soyfoods and Soy Active Compounds |
| title_short | Antioxidative Capacity of Soyfoods and Soy Active Compounds |
| title_sort | antioxidative capacity of soyfoods and soy active compounds |
| topic | soybean orac isoflavone peroxyl radical scavenging soy saponin |
| url | http://journal.pan.olsztyn.pl/Antioxidative-Capacity-of-Soyfoods-and-Soy-Active-Compounds,146562,0,2.html |
| work_keys_str_mv | AT wanidatewaruthchitisankul antioxidativecapacityofsoyfoodsandsoyactivecompounds AT kazukoshimada antioxidativecapacityofsoyfoodsandsoyactivecompounds AT chigentsukamoto antioxidativecapacityofsoyfoodsandsoyactivecompounds |