Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s42452-019-1621-y http://hdl.handle.net/11449/197584 |
Resumo: | The techniques used for the preservation and processing of foods can interfere with their nutritional and organoleptic quality. The objective of this study was to evaluate the antioxidants of irradiated soybean cultivars and to determine the most suitable method of processing of water-soluble soybean extract (WSE) from their nutritional and sensory characterization. Different soybean cultivars irradiated with doses of 2, 4 and 8 kGy were submitted to biochemical analysis. The WSEs were produced by hot and cold extraction and subjected to physicochemical, biochemical, microbiological and sensory analyses. Phenolic compounds increased in the cultivars irradiated with the dose of 4 kGy or higher. However, flavonoid content, antioxidant capacity and oxidant/antioxidant enzymes remained stable regardless of the irradiation dose, except for SOD of cultivar BRS-213 whose activity was reduced at the dose of 8 kGy. Sensory acceptance was obtained for the WSE produced by hot extraction but not by cold extraction, while the latter exhibited higher protein and lipid content. |
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Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extractSoybeanGamma radiationIntegral juiceAntioxidant activityExtraction methodsThe techniques used for the preservation and processing of foods can interfere with their nutritional and organoleptic quality. The objective of this study was to evaluate the antioxidants of irradiated soybean cultivars and to determine the most suitable method of processing of water-soluble soybean extract (WSE) from their nutritional and sensory characterization. Different soybean cultivars irradiated with doses of 2, 4 and 8 kGy were submitted to biochemical analysis. The WSEs were produced by hot and cold extraction and subjected to physicochemical, biochemical, microbiological and sensory analyses. Phenolic compounds increased in the cultivars irradiated with the dose of 4 kGy or higher. However, flavonoid content, antioxidant capacity and oxidant/antioxidant enzymes remained stable regardless of the irradiation dose, except for SOD of cultivar BRS-213 whose activity was reduced at the dose of 8 kGy. Sensory acceptance was obtained for the WSE produced by hot extraction but not by cold extraction, while the latter exhibited higher protein and lipid content.Sao Paulo State Univ UNESP, Inst Biosci IBB Botucatu, Campus Botucatu, BR-18618693 Botucatu, SP, BrazilSao Paulo State Univ UNESP, Fac Agron Sci, Lageado Farm, Ordinance I St Jose Barbosa Barros 1780, BR-18618693 Botucatu, SP, BrazilSao Paulo State Univ UNESP, Inst Biosci IBB Botucatu, Campus Botucatu, BR-18618693 Botucatu, SP, BrazilSao Paulo State Univ UNESP, Fac Agron Sci, Lageado Farm, Ordinance I St Jose Barbosa Barros 1780, BR-18618693 Botucatu, SP, BrazilSpringerUniversidade Estadual Paulista (Unesp)Barros, Erica Amanda de [UNESP]Costa, Vladimir Eliodoro [UNESP]Bressan, Dayanne Fabricio [UNESP]Santos Coscolin, Renata Bruna dos [UNESP]Vieites, Rogerio Lopes [UNESP]Broetto, Fernando [UNESP]2020-12-11T04:54:33Z2020-12-11T04:54:33Z2019-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10http://dx.doi.org/10.1007/s42452-019-1621-ySn Applied Sciences. Cham: Springer International Publishing Ag, v. 1, n. 12, 10 p., 2019.2523-3963http://hdl.handle.net/11449/19758410.1007/s42452-019-1621-yWOS:00050203180000339640894778176630000-0002-8316-4144Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengSn Applied Sciencesinfo:eu-repo/semantics/openAccess2024-04-30T14:34:23Zoai:repositorio.unesp.br:11449/197584Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-30T14:34:23Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
title |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
spellingShingle |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract Barros, Erica Amanda de [UNESP] Soybean Gamma radiation Integral juice Antioxidant activity Extraction methods |
title_short |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
title_full |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
title_fullStr |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
title_full_unstemmed |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
title_sort |
Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract |
author |
Barros, Erica Amanda de [UNESP] |
author_facet |
Barros, Erica Amanda de [UNESP] Costa, Vladimir Eliodoro [UNESP] Bressan, Dayanne Fabricio [UNESP] Santos Coscolin, Renata Bruna dos [UNESP] Vieites, Rogerio Lopes [UNESP] Broetto, Fernando [UNESP] |
author_role |
author |
author2 |
Costa, Vladimir Eliodoro [UNESP] Bressan, Dayanne Fabricio [UNESP] Santos Coscolin, Renata Bruna dos [UNESP] Vieites, Rogerio Lopes [UNESP] Broetto, Fernando [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Barros, Erica Amanda de [UNESP] Costa, Vladimir Eliodoro [UNESP] Bressan, Dayanne Fabricio [UNESP] Santos Coscolin, Renata Bruna dos [UNESP] Vieites, Rogerio Lopes [UNESP] Broetto, Fernando [UNESP] |
dc.subject.por.fl_str_mv |
Soybean Gamma radiation Integral juice Antioxidant activity Extraction methods |
topic |
Soybean Gamma radiation Integral juice Antioxidant activity Extraction methods |
description |
The techniques used for the preservation and processing of foods can interfere with their nutritional and organoleptic quality. The objective of this study was to evaluate the antioxidants of irradiated soybean cultivars and to determine the most suitable method of processing of water-soluble soybean extract (WSE) from their nutritional and sensory characterization. Different soybean cultivars irradiated with doses of 2, 4 and 8 kGy were submitted to biochemical analysis. The WSEs were produced by hot and cold extraction and subjected to physicochemical, biochemical, microbiological and sensory analyses. Phenolic compounds increased in the cultivars irradiated with the dose of 4 kGy or higher. However, flavonoid content, antioxidant capacity and oxidant/antioxidant enzymes remained stable regardless of the irradiation dose, except for SOD of cultivar BRS-213 whose activity was reduced at the dose of 8 kGy. Sensory acceptance was obtained for the WSE produced by hot extraction but not by cold extraction, while the latter exhibited higher protein and lipid content. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 2020-12-11T04:54:33Z 2020-12-11T04:54:33Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s42452-019-1621-y Sn Applied Sciences. Cham: Springer International Publishing Ag, v. 1, n. 12, 10 p., 2019. 2523-3963 http://hdl.handle.net/11449/197584 10.1007/s42452-019-1621-y WOS:000502031800003 3964089477817663 0000-0002-8316-4144 |
url |
http://dx.doi.org/10.1007/s42452-019-1621-y http://hdl.handle.net/11449/197584 |
identifier_str_mv |
Sn Applied Sciences. Cham: Springer International Publishing Ag, v. 1, n. 12, 10 p., 2019. 2523-3963 10.1007/s42452-019-1621-y WOS:000502031800003 3964089477817663 0000-0002-8316-4144 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sn Applied Sciences |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
10 |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803047431322992640 |