Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/91475
Type: Capítulo de livro
Title: Effects Of The Processing Techniques On Isoflavone Profiles
Author: Aguiar C.L.
Canniatti-Brazaca S.G.
Park Y.K.
Alencar S.M.
Abstract: There is evidence that soy consumption benefits health by contributing to the prevention of chronic diseases due several factors, including isoflavones present in this legume. The isoflavones from soybean are known to have several biological properties such as estrogenic, antimicrobial and antitumoral (breast and prostate) activities, besides inhibiting the activity of enzymes linked to the cellular division. These properties are shown to be more accentuated in the aglycone than glycoside forms. Their presence in soy products have been reported with a number of beneficial health effects. In addition,both USA and Brazil are great soybean producer in the World. The analysis of isoflavone form contents into the soy products take an important role in the understanding of consumer of these products. In this way, with the germination process, the soybean has a positive effect in improving nutritional status including isoflavones. However, the isoflavone content varies with the period of germination. The process of germination showed no significant difference in amount of glycitin, genistein, malonyl daidzin,malonyl genistin, daidzein, glycitein and genistein, although theirs numerical reductions after germination. There were only differences in the amount of daidzein and malonyl glycitin between the samples. Some authors have been reported that the total concentration of isoflavones increased after 1 day of germination and then slowly decrease these concentrations. This increase and decrease observed in the content of isoflavones may be associated with the conversion of isoflavones to other flavonoids. The germination time of 48 hours not improved the amount of isoflavones. Different cultivars present several amount of isoflavones and forms of isoflavones. When the grains were cooked to be soft the malonyl form decreased, and aglycone and glycoside forms increased. It was observed that the heating treatment transformed the malonylglucosides into glucoside isoflavones. After heat treatment at 121°C for 30 min, nearly all malonyl isoflavones were converted into glucoside, but acetylisoflavones were not detected via RP-HPLC analysis. On the other hand, gamma radiation also promoted some reduction on isoflavone profiles, but this effect depends of humidity into soy products. Irradiation from 60Co interfere at amount of isoflavones forms at doses up 2 kGy, glycosides and malonyl forms have tendency to down, but aglycones increase with radiation. For example, when soybean flour was studied, the gamma-radiation had a little effect (loss of 9.9%, w/w) in total isoflavone. However, soy isoflavones are likely to have the beneficial effects when found in aglycone forms in many processes will be proposed to obtain those aglycone isoflavones. © 2010 by Nova Science Publishers, Inc. All rights reserved.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84895347101&partnerID=40&md5=0b62d9ab8decc8be073e2e694e20f152
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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