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Antioxidant properties of aqueous and methanol soy extracts in minced trout muscle
- D’Souza, Natasha, Skonberg, Denise I.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.4 pp. 1212-1217
- antioxidant activity, caffeic acid, chlorogenic acid, cold storage, daidzein, high performance liquid chromatography, lipid peroxidation, methanol, muscles, soy protein isolate, soybean meal, thiobarbituric acid-reactive substances, trout
- Antioxidant capacity of freeze-dried aqueous and methanolic extracts of soy protein isolate (SPI) and soybean meal (SBM) were assessed by 2, 2′-Diphenyl-1-picrylhydrazyl (DPPH) assay and total phenolic content (TPC). Caffeic and chlorogenic acids in liquid aqueous extracts, and genistein and daidzein in liquid methanolic extracts were measured by HPLC. Freeze-dried extracts were applied (1000 and 4000μg/g) to trout mince and TBARS formation monitored during 14 days refrigerated storage. SBM aqueous extracts-treated mince (4000μg/g) had significantly lower (P < 0.05) TBARS than all other treatments. SPI methanolic extract had the highest TPC (100mg chlorogenic acid equivalents/100g extract) and genistein and daidzein contents. SPI aqueous extracts had the highest chlorogenic acid (280μg/g) while SBM aqueous extracts had the highest caffeic acids content (484μg/g). SPI had the best in vivo antioxidant profile. SBM extracts were most effective at retarding lipid oxidation in refrigerated trout mince.