Antioxidant properties of genistein in a model edible oil system

Journal of Food Science

Volumn 71, Issue 7, 2006, Pages

  Russin, T A ^a   Boye, J I ^a   Pham, H M ^b   Arcand, Y ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Antioxidant; FTIR ATR spectroscopy; Genistein; Oxidative stability; Peroxide value; Soy isoflavone

Indexed keywords

EID: 33749373907     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00111.x     Document Type: Article

References (28)

1. (AOCS] American Oil Chemists' Society. 1987. Official methods and recommended practices. Champaign. Ill.: AOCS.
2. Arora A, Nair MG, Strasburg GM. 1997. A novel fluorescence assay to evaluate antioxidant efficacy: application to flavonoids and isoflavonoids. In: Aruoma OI, Cuppett SL, editors. Antioxidant methodology. In vivo and in vitro concepts. Champaign, Ill.: AOCS Press. p 205-22.
3. Chang SKC. 2002. Isoflavones from soybeans and soy foods. In: Shi J. Mazza G, Le Maguer M. editors. Functional foods; biochemical and processing aspects. Vol. 2. Boca Raton: CRC Press. p 39-69.
4. Dziedzic SZ, Hudson BJF. 1983. Hydroxy isoflavones as antioxidants for edible oils. Food Chem 11:161-6.
5. Esaki H, Onozaki H, Morimitsu Y, Kawakishi S, Osawa T. 1998. Potent antioxidative isoflavones isolated from soybeans fermented with Aspergillus saitoi. Biosci Biotechnol Biochem 62:740-6.
6. Fleury Y, Welti DH, Philippossian G, Magnolato D. 1992. Soybean (malonyl) isoflavones: characterization and antioxidant properties. In: Huang MT. Ho CT, Lee CY, editors. Phenolic compounds in foods and their effects on health, Vol. 2: antioxidants and cancer prevention. Wash., D.C.: American Chemical Society. p 98-113.
7. Frankel EN. 1993. In search of better methods to evaluate natural antioxidants and oxidative stability in foodlipids. Trends Food Sci Technol 4:220-5.
8. Frankel EN. 1998. Hydroperoxide decomposition. In: Frankel EN, editor. Lipid oxidation. Dundee: The Oily Press. p 55-77.
9. Hudson BJF. 1989. Evaluation of oxidative rancidity techniques. In: Allen JC, Hamilton RJ, editors. Rancidity in foods. Essex: Elsevier Applied Science. p 53-65.
10. Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen Z-Y. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem 90:735-41.
11. Li G, Yang J, Ren B, Liu H, Zhao W, Zhang J, Liu Y. 2005. Studies on isoflavones on antioxidation. Food Sci-China 26:211-3.
12. Liu J, Chang SKC, Wiesenborn D. 2005. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo. J Agric Food Chem 53:2333-40.
13. Osborn Barnes HT, Akoh CC. 2003. Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions. J Agric Food Chem 51:6856-60.
14. Pike OA. 1994. Fat characterization. In: Nielsen SS, editor. Introduction to the chemical analysis of foods. New York: Chapman and Hall. p 193-205.
15. Rossell JB. 1989. Measurement of rancidity. In: Allen JC, Hamilton RJ, editors. Rancidity in foods. Essex: Elsevier Applied Science. p 23-52.
16. Ruiz-Larrea MB, Mohan AR, Paganga G, Miller NJ, Bolwell GP, Rice-Evans CA. 1997. Antioxidant activity of phytoestrogenic isoflavones. Free Radical Research 26:63-70.
17. Russin TA, van de Voort FR, Sedman J. 2003. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards. J Amer Oil Chemists' Soc 80:635-41.
18. Russin TA, van de Voort FR, Sedman J. 2004. Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards. J Amer Oil Chemists' Soc 81:111-6.
19. Sedman J, Ismail AA, Nicodemo A, Kubow S. van de Voort FR. 1996. Application of FTIR/ATR differential spectroscopy for monitoring oil oxidation and antioxidant efficiency. In: Shahidi F, editor. Natural antioxidants. Champaign, Ill.: AOCS Press. p 358-78.
20. Shahidi F, Wanasundara UN. 1997. Measurement of lipid oxidation and evaluation of antioxidant activity. In: Shahidi F, editor. Natural antioxidants. Champaign, Ill.: AOCS Press. p 379-96.
21. Toda S, Shirataki Y. 1999. Inhibitory effects of isoflavones on lipid peroxidation by reactive oxygen species. Phytotherapy Research 13:163-5.
22. Ungar Y, Osundahunsi OF, Shimoni E. 2003. Thermal stability of genistein and daidzein and its effect on their antioxidant activity. Journal of Agricultural and Food Chemistry 51:4394-9.
23. van de Voort FR, Ismail AA, Sedman J, Emo G. 1994. Monitoring the oxidation of edible oils by FTIR spectroscopy. J Amer Oil Chemists' Soc 71:243-53.
24. Wang H, Liu D, She Z, Wang H. 2004. Study on extraction and antioxidative activity and stability of soy isoflavones. Food Science-China 25:111-4.
25. Warner K. 1996. Evaluation of lipid quality' and stability. In: McDonald RE, Min DB, editors. Food lipids and health. New York: Marcel Dekker, Inc. p 345-69.
26. Xu DP, Jiang HH, Xiao K, Xian IJ. 2001. A study on isolation and identification of isoflavones in soya beans and their anti-oxidation activity. J Nanjing Agricul Univ 24:89-92.
27. Yan XH, Gu JF, Sun CP, Liu DX, Wu K, He CM. 2000. Effect of soybean isoflavones on serum lipids and peroxidative status in rats. Acta Nutrimenta Sinica 22:31-5.
28. Yan XH, Liu DX, Jiang XM, Li G, Shi XQ. 2002. Effect of low level soybean isoflavones on the oxidative modification of lipoproteins in human serum. Acta Nutrimenta Sinica 24:368-71.