Isoflavones in processed soybean products from Ecuador

Detalhes bibliográficos
Autor(a) principal: Genovese,Maria Inés
Data de Publicação: 2006
Outros Autores: Davila,Jorge, Lajolo,Franco M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000600020
Resumo: Soy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306), were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones), the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds present in the highest proportions in all the products analysed.
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spelling Isoflavones in processed soybean products from EcuadorEcuadorian soybean productsisoflavone contentisoflavone profileSoy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306), were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones), the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds present in the highest proportions in all the products analysed.Instituto de Tecnologia do Paraná - Tecpar2006-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000600020Brazilian Archives of Biology and Technology v.49 n.5 2006reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132006000600020info:eu-repo/semantics/openAccessGenovese,Maria InésDavila,JorgeLajolo,Franco M.eng2007-02-23T00:00:00Zoai:scielo:S1516-89132006000600020Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2007-02-23T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Isoflavones in processed soybean products from Ecuador
title Isoflavones in processed soybean products from Ecuador
spellingShingle Isoflavones in processed soybean products from Ecuador
Genovese,Maria Inés
Ecuadorian soybean products
isoflavone content
isoflavone profile
title_short Isoflavones in processed soybean products from Ecuador
title_full Isoflavones in processed soybean products from Ecuador
title_fullStr Isoflavones in processed soybean products from Ecuador
title_full_unstemmed Isoflavones in processed soybean products from Ecuador
title_sort Isoflavones in processed soybean products from Ecuador
author Genovese,Maria Inés
author_facet Genovese,Maria Inés
Davila,Jorge
Lajolo,Franco M.
author_role author
author2 Davila,Jorge
Lajolo,Franco M.
author2_role author
author
dc.contributor.author.fl_str_mv Genovese,Maria Inés
Davila,Jorge
Lajolo,Franco M.
dc.subject.por.fl_str_mv Ecuadorian soybean products
isoflavone content
isoflavone profile
topic Ecuadorian soybean products
isoflavone content
isoflavone profile
description Soy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306), were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones), the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds present in the highest proportions in all the products analysed.
publishDate 2006
dc.date.none.fl_str_mv 2006-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000600020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000600020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132006000600020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.49 n.5 2006
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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