title: Nutritional aspects of second generation soy foods.
abstract: Samples of 15 second generation soy-based products (n = 3), commercially available, were analyzed for their protein and isoflavone contents and in vitro antioxidant activity, by means of the Folin-Ciocalteu reducing ability, DPPH radical scavenging capacity, and oxygen radical absorbance capacity. Isoflavone identification and quantification were performed by high-performance liquid chromatography. Products containing soy and/or soy-based ingredients represent important sources of protein in addition to the low fat amounts. However, a large variation in isoflavone content and in vitro antioxidant capacity was observed. The isoflavone content varied from 2.4 to 18.1 mg/100 g (FW), and soy kibe and soy sausage presented the highest amounts. Chocolate had the highest antioxidant capacity, but this fact was probably associated with the addition of cocoa liquor, a well-known source of polyphenolics. This study showed that the soy-based foods do not present a significant content of isoflavones when compared with the grain, and their in vitro antioxidant capacity is not related with these compounds but rather to the presence of other phenolics and synthetic antioxidants, such as sodium erythorbate. However, they may represent alternative sources and provide soy protein, isoflavones, and vegetable fat for those who are not ready to eat traditional soy foods.
authors.affiliation: Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, São Paulo, SP, Brazil.
authors.forename: Marcela Roquim
authors.initials: MR
authors.lastname: Alezandro
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.forename: Franco Maria
authors.initials: FM
authors.lastname: Lajolo
authors.forename: Maria Inés
authors.initials: MI
authors.lastname: Genovese
mesh_terms: D000975:Antioxidants / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D007529:Isoflavones / Q000032:analysis; D009753:Nutritive Value; D045730:Soy Foods / Q000032:analysis*; D030262:Soybean Proteins / Q000032:analysis
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D007529:Isoflavones; D030262:Soybean Proteins