Effects of riboflavin photosensitization on the changes of isoflavones in soymilk

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Lee, S W ^a   Chang, P S ^a   Lee, J H ^a  

^a Seoul National University of Science and Technology   (South Korea)

Author keywords

Isoflavone stability; Photosensitization; Riboflavin; Soymilk

Indexed keywords

DAIDZIN; GENISTIN; ISOFLAVONE DERIVATIVE; RIBOFLAVIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; METABOLISM; SOYBEAN MILK;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; ISOFLAVONES; LIGHT; RIBOFLAVIN; SOY MILK;

GLYCINE MAX;

EID: 51349091958     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00881.x     Document Type: Article

References (22)

1. Boff J, Min DB. 2002. Chemistry and reaction of singlet oxygen in foods. Compr Rev Food Sci Food Saf 1 : 58 72.
2. Chien HL, Huang HY, Chou CC. 2006. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol 23 (8 772 8.
3. Choe E, Min DB. 2005. Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70 (9 R142 59.
4. Edwards AM, Silva E. 2001. Effect of visible light on selected enzymes, vitamins and amino acids. J Photochem Photobiol B 63 (1-3 126 31.
5. Eisen B, Ungar Y, Shimoni E. 2003. Stability of isoflavones in soymilk stored at elevated and ambient temperatures. J Agric Food Chem 51 : 2212 5.
6. Foote CS. 1976. Photosensitized oxidation and singlet oxygen: consequences in biological systems. In : Pryor WA, editor. Free radicals in biology, Vol. 2. New York : Academic Press. p 85 133.
7. Hendrich S, Wang GJ, Lin HK, Xu X, Tew BY, Wang HJ, Murphy PA. 1999. Isoflavone metabolism and bioavailability. In : Papas AM, editor. Antioxidant status, diet, nutrition, and health. Boca Raton, Fla. : CRC Press. p 211 30.
8. Huang R, Choe E, Min DM. 2004. Effects of riboflavin photosensitized oxidation on the volatile compounds of soymilk. J Food Sci 69 (9 C733 8.
9. King JM, Min DB. 1998. Riboflavin photosensitized singlet oxygen oxidation of vitamin D. J Food Sci 63 (1 31 4.
10. Kwok KC, Shiu YW, Yeung CH, Niranjan K. 1988. Effects of thermal processing on available lysine, thiamine, and riboflavin content in soymilk. J Sci Food Agric 77 : 473 8.
11. Montaña MP, Miskoski S, Criado S, Gianello JC, Pappano N, Debattista N, García NA. 2003. Vitamin B2-sensitized photooxidation of structurally related dihydroxyflavonoids. Dye Pigment 58 (2 113 20.
12. Mukai K, Nagai S, Ohara K. 2005. Kinetic study the quenching reaction of singlet oxygen by tea catechins in ethanol solution. Free Radic Biol Med 39 : 752 61.
13. Murphy PA, Song T, Buseman G, Barua K, Beecher GR, Trainer D, Holden J. 1999. Isoflavones in retail and institutional soy foods. J Agric Food Chem 47 : 2697 704.
14. Savitry A, Prakash M. 2004. Sing a song of soy. Prepared Food 4 : 25 8.
15. Setchell KDR, Cole SJ. 2003. Variations in isoflavone levels in soy foods and soy protein isoflavones and issues related to isoflavone databases and food labeling. J Agric Food Chem 51 : 4146 55.
16. Shimoni E. 2004. Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavone. J Food Sci 69 (6 160 6.
17. Skibsted LH. 2000. Light-induced changes in dairy products. Bull Int Dairy Fed 346 : 4 9.
18. g) quenching. J Photochem Photobiol B 19 : 205 15.
19. Uzzan M, Labuza TP. 2004. Critical issues in R&D of soy isoflavone enriched foods and dietary supplements. J Food Sci 69 (3 77 86.
20. Wang HJ, Murphy PA. 1996. Mass balance study of isoflavones during soybean processing. J Agric Food Chem 44 : 2377 83.
21. Yang SO, Chang PS, Lee JH. 2006. Isoflavone distribution and β-glucosidase activity in cheonggukjang, a traditional Korean whole soybean-fermented food. Food Sci Biotech 15 (1 96 101.
22. Yang SO, Lee SO, Chung H, Lee JH. 2008. Stability of isoflavone daidzein and genistein in riboflavin, chlorophyll b, or methylene blue photosensitization. J Food Sci 73 (2 C100 5.