Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process

作者：de Moraes Filho Marsilvio Lima^*; Hirozawa Sabrina Satie; Prudencio Sandra Helena; Ida Elza Iouko; Garcia Sandra

来源：International Journal of Food Sciences and Nutrition, 2014, 65(4): 470-475.

DOI：10.3109/09637486.2014.880668

• Aglycones
• anthocyanins
• fermentation
• functional food
• isoflavones

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 degrees 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 center dot and ABTS+center dot 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+center dot (R = 0.9437, 0.9624 and 0.9992) and DPPH center dot (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 (10(8) CFU g(-1)) during storage.

• 出版日期2014-6