Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.
This study aimed to evaluate the antioxidant properties, bioactive compounds and other physico-chemical parameters from black soybean and its derivatives over 30 days under refrigeration at 4 °C and develop a probiotic petit suisse produced from black soybean. The soymilk showed the highest levels of isoflavones (109 mg/100 g), total phenolics (600 mg/100 g) and total anthocyanins (388 mg/100 g) with the highest response in the tests with DPPH• and ABTS+• on a dry basis. There was a significant increase (p ≤ 0.05) in antioxidant activity during storage due to the hydrolysis of isoflavone glycosides to aglycones in soymilk sample, having a strong linear correlation between the concentration of isoflavone aglycones and the antioxidant activity for ABTS+• (R = 0.9437, 0.9624 and 0.9992) and DPPH• (R = 0.9865, 0.9978 and 0.9911), respectively, for soymilk, quark and petit suisse. The conversion of isoflavone was influenced directly by the characteristics of each sample, inhibiting or promoting the action of the enzyme. The petit suisse developed is an alternative for consumers, providing isoflavones and anthocyanins, possessing probiotic average counts (10⁸ CFU g⁻¹) during storage.
Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina , Londrina , Brazil.
Marsilvio Lima
ML
de Moraes Filho
Sabrina Satie
SS
Hirozawa
Sandra Helena
SH
Prudencio
Elza Iouko
EI
Ida
Sandra
S
Garcia
D000872:Anthocyanins / Q000032:analysis / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001644:Bifidobacterium / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D001938:Brazil; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling; D061353:Food Storage; D006027:Glycosides / Q000032:analysis / Q000378:metabolism; D007529:Isoflavones / Q000032:analysis / Q000378:metabolism; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D010636:Phenols / Q000032:analysis / Q000378:metabolism; D010858:Pigmentation; D019936:Probiotics / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D012034:Refrigeration; D012639:Seeds / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology; D041942:Soy Milk / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry; D048249:Streptococcus thermophilus / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism
D000872:Anthocyanins; D000975:Antioxidants; D006027:Glycosides; D007529:Isoflavones; D010636:Phenols
Aglycones; anthocyanins; fermentation; functional food; isoflavones