Temat: saponin - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Chromatographic analysis of rapeseed glucoside fractions
Autorzy:: Amarowicz, R.
Kozlowska, H.
Shimoyamada, M.
Okubo, K.
Powiązania:: https://bibliotekanauki.pl/articles/1371730.pdf
Data publikacji:: 1992
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: glucoside
saponin
chromatography
rapeseed
Źródło:: Polish Journal of Food and Nutrition Sciences; 1992, 01, 1
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Antioxidative Capacity of Soyfoods and Soy Active Compounds
Autorzy:: Chitisankul, Wanida T.
Shimada, Kazuko
Tsukamoto, Chigen
Powiązania:: https://bibliotekanauki.pl/articles/2019471.pdf
Data publikacji:: 2022-03-01
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: soybean
ORAC
isoflavone
peroxyl radical scavenging
soy saponin
Opis:: Soyfood isoflavones and soyasaponins are the effective compounds relating to their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness (L*) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 101-108
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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