|Table of Contents|

Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年02期
Page:
310-313
Research Field:
Publishing date:

Info

Title:
Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk
Author(s):
CHEN Fan;  MA Shan-li;  XU Ying;  MA Yong-kun
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013，Jiangsu, China
Keywords:
High pressure processing;  Soymilk;  Total phenolic;  Flavonoid;  Antioxidant activity
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2011.02.0310
Abstract:
The effect of high pressure processing(HPP) on levels of total phenolic, flavonoid content and the in vitro antioxidant activity of soymilk was studied. The antioxidant activity of soymilk was evaluated by DPPH free radical scavenging activity and ferric reducing antioxidant power (FRAP).Results showed that the total phenolic content had no significant differences after 200 MPa treatment (P>0.05), the significant increases were observed after 300, 400, 500 MPa (P<0.05) treatments, whereas thermal treatment significantly reduced the level (P<0.05). In addition, the flavonoid content, DPPH and FRAP values were significantly higher than that of unprocessed soymilk after 400, 500 MPa treatments and thermal treatment. The optimal treatment condition of soymilk was 400 MPa, 10 min and its total phenolic and flavonoid content values were 2.51 mg·g-1 and 0.48 mg?g-1, respectively，the DPPH free radical scavenging activity was 79.6% and the FRAP value was 0.83.

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Last Update: 2014-09-11