Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1304-1313

  Baiano, Antonietta ^a   Terracone, Carmela ^a   Gambacorta, Giuseppe ^a   La Notte, Ennio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Antioxidant activity; Isoflavones; Pasta; Radical scavenging; Soy

Indexed keywords

GLYCINE MAX; SEMOLINA; TRITICUM AESTIVUM;

EID: 67650924536     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01959.x     Document Type: Article

References (48)

1. Achouri, A., Boye, J.I. Belanger, D. (2005). Soybean isoflavones: efficacy of extraction conditions and effect of food type on extractability. Food Research International, 38, 1199 1204. (Pubitemid 41097559)
2. Anderson, J. Garner, S. (1997). Phytoestrogens and human function. Nutrition Today, 32, 232 239.
3. Anderson, J.W., Johnstone, B.M. Cook-Newell, M.E. (1995). Meta-analysis of the effects of soy protein intake on serum lipids. The New England Journal of Medicine, 333, 276 282.
4. Araújo, J.M.A., Silva, M.V. Chaves, J.B.P. (2007). Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidase. Analytical, Nutritional and Clinical Methods, 105, 266 272. (Pubitemid 47016785)
5. Arora, A., Nair, M.G. Strasburg, G.M. (1998a). Structure-activity relationship for antioxidant activities of a series of flavonoids in a liposomal system. Free Radical Biology & Medicine, 24, 1355 1363. (Pubitemid 28270336)
6. Arora, A., Nair, M.G. Strasburg, G.M. (1998b). Antioxidant activities of isoflavones and their biological metabolites in a liposomal system. Archives of Biochemistry and Biophysics, 356, 133 141. (Pubitemid 28387717)
7. Arora, A., Valcic, S., Cornejo, S., Nair, M.G., Timmermann, B.N. Liebler, D.C. (2000). Reactions of genistein with alkylperoxyl radicals. Chemical Research in Toxicology, 13, 638 645. (Pubitemid 30491125)
8. Baiano, A., Conte, A. Del Nobile, M.A. (2006). Influence of drying temperatures on the spaghetti cooking quality. Journal of Food Engineering, 76, 341 347.
9. Barnes, S., Peterson, T.G. Coward, L. (1995). Rationale for the use of genistein-containing soy matrices in chemoprevention trials for breast and prostate cancer. Journal of Cellular Biochemistry, 22, 181 187.
10. Caragay, A.B. (1992). Cancer preventive foods and ingredients. Food Technology, 46, 65 68.
11. Carrata, B. Sanzioni, E. (2005). Sostanze biologicamente attive presenti negli alimenti di origine vegetale. Annali dell'Istituto Superiore della Sanità, 41, 7 16.
12. Coward, L., Barnes, N.C., Setchell, K.D.R. Barnes, S. (1993a). Genistein, daidzein and their b-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets. Food Chemistry, 41, 1961 1967. (Pubitemid 2007019)
13. Coward, L., Barnes, N.C., Setchell, K.D.R. Barnes, S. (1993b). Genistein, daidzein, and their b-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets. Journal of Agricultural and Food Chemistry, 41, 1961 1967. (Pubitemid 2007019)
14. Cubadda, F., Raggi, A. Marconi, E. (2005). Effects of processing on five selected metals in the durum wheat food chain. Microchemical Journal, 79, 97 102. (Pubitemid 40136515)
15. Damintoti, K., Mamoudou, H.D., Simpore, J. Traore, A.S. (2005). Antioxidant and antibacterial activities of polyphenols from ethnomedicinal plants of Burkina Faso. African Journal of Biotechnology, 4, 823 828. (Pubitemid 41205850)
16. Griffith, A.P. Collison, M.W. (2001). Improved methods for the extraction and analysis of isoflavones from soy-containing foods and nutritional supplements by reversed-phase high-performance liquid chromatography and liquid chromatography-mass spectrometry. Journal of Chromatography A, 913, 397 413. (Pubitemid 32261006)
17. Grün, I.U., Adhikari, K., Li, C., Li, Y., Lin, B., Zhang, J. Fernando, L.N. (2001). Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu. Journal of Agricultural and Food Chemistry, 49, 2839 2843.
18. Jackson, C.J.C., Dini, J.P., Lavandier, C., et al. (2002). Effect of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochemistry, 37, 1117 1123. (Pubitemid 34251850)
19. Jha, H.C., Von Recklinghausen, G. Zilliken, F. (1985). Inhibition of in vitro microsomal lipid peroxidation by isoflavones. Biochemical Pharmacology, 34, 1367 1369. (Pubitemid 15025771)
20. Katalinic, V., Milos, M., Modun, D., Musić, I. Boban, M. (2004). Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chemistry, 86, 593 600. (Pubitemid 38519897)
21. Kataoka, S. (2005). Review - functional effects of Japanese style fermented soy sauce (shoyu) and its component. Journal of Bioscience and Bioengineering, 100, 227 234. (Pubitemid 41755285)
22. Kudou, S., Fleury, Y., Welti, D., Magnolato, D., Uchida, T., Kitamura, K. Okubo, K. (1991). Malonyl isoflavone glycosides in soybean seeds (Glycine max MERRILL). Agricultural and Biological Chemistry, 55, 2227 2233.
23. Kwak, C.S., Lee, M.S. Park, S.C. (2007). Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Nutrition Research, 27, 719 727. (Pubitemid 350086769)
24. Lee, H.P., Gourley, L., Duffy, S.W., Este've, J., Lee, J. Day, N.E. (1991). Dietary effects on breast cancer risk in Singapore. Lancet, 337, 1197 1200.
25. Lee, C.H., Yang, L., Xu, J.Z., Yeung, S.Y.V., Huang, Y. Chen, Z.Y. (2005). Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry, 90, 735 741. (Pubitemid 39424040)
26. Miller, N.J., Rice-Evans, C., Davies, M.J., Gopinathan, V. Milner, A. (1993). A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science, 84, 407 412. (Pubitemid 23113948)
27. Murphy, P.A., Barua, K. Hauck, C.C. (2002). Solvent extraction selection in the determination of isoflavones in soy foods. Journal of Chromatography B, 777, 129 138. (Pubitemid 35257867)
28. Murphy, P.A., Song, T.T., Buseman, G., Barua, K., Beecher, G.R., Trainer, D. Holden, J. (1999). Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry, 47, 2697 2704. (Pubitemid 29396341)
29. Naim, M., Gestetner, B. Zilkah, S. (1974). Soybean isoflavones characterization, determination, and antifungal activity. Journal of Agricultural and Food Chemistry, 22, 806 810.
30. Pratt, D.E. Birac, P.M. (1979). Source of antioxidant activity of soybean and soy products. Journal of Food Science, 44, 1720 1722.
31. Rostagno, M.A., Palma, M. Barroso, C.G. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012, 119 128. (Pubitemid 37297592)
32. Ruiz Larrea, M.B., Mohan, A.R., Paganga, G., Miller, N.J., Bolwell, G.P. Rice Evans, C.A. (1997). Antioxidant activity of phytoestrogen isoflavones. Free Radical Research, 26, 63 70.
33. Russo, A., Cardile, V., Lombardo, L., Vanella, L. Acquaviva, R. (2006). Genistin inhibits UV light-induced plasmid DNA damage and cell growth in human melanoma cells. The Journal of Nutritional Biochemistry, 17, 103 108. (Pubitemid 43082144)
34. Sancez-Moreno, C. (2002). Methods used to evaluate the free radical scavenging activity in foods and biologic systems-review. Food Science and Technology International, 8, 121 137.
35. Sanchez-Moreno, C., Larraure, J.A. Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76, 270 276. (Pubitemid 28126648)
36. Schwarz, K., Bertelsen, G., Nissen, L.R., et al. (2001). Investigation of plant extracts for the protection of processed foods against lipid oxidation. European Food Research and Technology, 212, 319 328.
37. Stanciu, O., Marghitas, L.A. Dezmirean, D. (2008). A comparison of methods used to define the antioxidant capacity of bee pollen and beebread from Romania. In : Proceedings of the 43rd Croatian and 3rd International Symposium on Agriculture. Pp. 751 754. Opatija, Criatia.
38. Toda, S. Shirataki, Y. (2001). Comparison of antioxidative and chelating effects of daidzein and daidzin on protein oxidative modification by copper in vitro. Biological Trace Element Research, 79, 83 89. (Pubitemid 32274481)
39. Tsen, C.C. (1976). Regular and protein fortified cookies from composite flours. Cereal Foods World, 21, 633 640.
40. Umphress, S.T., Murphy, S.P., Franke, A.A., Custer, L.J. Blitz, C.L. (2005). Isoflavone content of foods with soy additives. Journal of Food Composition and Analysis, 18, 533 550. (Pubitemid 40277333)
41. von Gadow, A., Joubert, E. Hansmann, C.F. (1997). Comparison of the antioxidant activity of aspalathin with that of other plant phenols of Rooibos Tea (Aspalathus linearis), α-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry, 45, 632 638. (Pubitemid 127483680)
42. Wang, H.J. Murphy, P.A. (1994). Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry, 42, 1666 1673.
43. Wang, H.J. Murphy, P.A. (1996). Mass balance study of isoflavones during soybean processing. Journal of Agricultural and Food Chemistry, 44, 2377 2383. (Pubitemid 126454467)
44. Wei, H., Bowen, R., Cai, Q., Barnes, S. Wang, Y. (1995). Antioxidant and antipromotional effects of the soybean isoflavone genistein. Proceedings of the Society for Experimental Biology and Medicine, 208, 124 130.
45. Winterbourn, C.C. (1995). Toxicity of iron and hydrogen peroxide: the Fenton reaction. Toxicology Letters, 82/83, 969 974. (Pubitemid 26054777)
46. Wu, J. (1994). Isoflavone content in isolated soy protein products. MS Thesis, Urbana, IL : University of Illinois.
47. Xu, X., Wang, H.J., Murphy, P.A. Hendrich, S. (2000). Neither background diet nor type of soy food affects short-term isoflavone bioavailability in women. Journal of Nutrition, 130, 798 801. (Pubitemid 30173664)
48. Yamazaki, W.T., Donelson, J.R. Kwolik, W.F. (1977). Effects of flour fraction composition on cookie diameter. Cereal Chemistry, 54, 352 360.