scholarly journals Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

2018 ◽  
Vol 36 (2) ◽  
pp. 117 ◽  
Author(s):  
Ekkapon Hirattanapun ◽  
Nut Koonrungsesomboon ◽  
Supanimit Teekachunhatean
Keyword(s):  
High Performance ◽  
Health Benefits ◽  
Optimal Consumption ◽  
Marked Variation ◽  
Soy Milk ◽  
Chiang Mai ◽  
Milk Products ◽  
Isoflavone Content ◽  
Retail Outlets

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

scholarly journals Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand

2018 ◽  
Vol 36 (2) ◽  
pp. 117 ◽  
Author(s):  
Ekkapon Hirattanapun ◽  
Nut Koonrungsesomboon ◽  
Supanimit Teekachunhatean
Keyword(s):  
High Performance ◽  
Health Benefits ◽  
Optimal Consumption ◽  
Marked Variation ◽  
Soy Milk ◽  
Chiang Mai ◽  
Milk Products ◽  
Isoflavone Content ◽  
Retail Outlets

Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.

scholarly journals Variety, time of harvest and conditions during growing season have impact on red clover isoflavone content

2018 ◽  
Vol 27 (2) ◽  
Author(s):  
Eeva Arja Mustonen ◽  
Mikko Tuori ◽  
Päivi Kurki ◽  
Mika Isolahti ◽  
Juhani Taponen ◽  
...  
Keyword(s):  
High Performance ◽  
Trifolium Pratense ◽  
Red Clover ◽  
Weather Conditions ◽  
Biochanin A ◽  
Growing Seasons ◽  
Crop Varieties ◽  
Isoflavone Content ◽  
Trifolium Pratense L ◽  
Time Of Harvest

Red clover (Trifolium pratense L.) is the predominant legume used in northern European agriculture. Official red clover variety trials are conducted by Natural Resources Institute Finland (Luke) to determine the value of field crop varieties. The trials used for the current analysis were conducted in Luke units in southern Finland (Mikkeli) and northern Finland (Ruukki) in two consecutive years. Plant samples for isoflavone analyses were collected from four varieties grown as four replicates and harvested twice during both growing seasons. The four main isoflavones biochanin A, genistein, daidzein and formononetin were analysed using high performance liquid chromatography. Total phytoestrogen content in the varieties varied in the range of 11.2−14.8 mg g-1 dry matter (DM). The variety and the time of harvest had most effect on the isoflavone, especially formononetin, contents of red clover. A more northern growing area and challenging weather conditions were associated with increased isoflavone concentrations.

Results Multi-Laboratory Trial ISO/CD 22184 – IDF/WD 244: Milk and milk products – Determination of the sugar contents – High performance anion exchange chromatography method with pulsed amperometric detection (HPAEC-PAD)

2020 ◽  
Author(s):  
Kommer Brunt ◽  
Peter Sanders ◽  
Veronica Ernste Nota ◽  
J van Soest
Keyword(s):  
Anion Exchange ◽  
High Performance ◽  
Amperometric Detection ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Precision Data ◽  
Pulsed Amperometric Detection ◽  
Milk Products ◽  
Laboratory Trial ◽  
Good Agreement

Abstract Background In this international Multi Laboratory Trial (MLT) the precision data and the accuracy of the ISO/CD 22184 IDF/WD 244 analytical method for the quantification of 6 different mono- and disaccharides (galactose, glucose, fructose, sucrose, lactose and maltose) in milk and milk products with high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) are established. Objective Thirteen different laboratories participated (located in New Zealand, United States, Europe). The study was divided into two parts. Firstly, the learning/familiarization part in which the participants got experienced with the method. After successfully completing this part, the participants were allowed to continue with the second part of this trial: the analyses of the seven blind MLT duplicate samples. Method The selected seven MLT samples comprise five MUVA reference dairy samples, one NIST certified infant formula and one industrial sample. In the Tables S-1 to S-6 the results of this MLT study have been summarized per sugar. There is a very good agreement between the MUVA and NIST certified sugar contents in the MLT samples and the in the MLT established sugar contents in those MUVA and NIST samples. Results This demonstrates that the accuracy of the newly developed HPAEC-PAD method is very good. Conclusions Certificates of analysis were available for both the MUVA samples and the NIST sample. There is a very good agreement between the by MUVA and NIS certified sugar contents in the MLT samples and the corresponding in the MLT established sugar contents. This demonstrates that the accuracy of the HPAEC-PAD method is very good. In the IDF/ISO Analytical Week in June 2019 in Prague the report on the MLT study were discussed and adopted.

scholarly journals Characterization and Comparison of Soy Milk and Buffalo Milk Based Synbiotic Product

2014 ◽  
Vol 8 ◽  
pp. 23-29
Author(s):  
Tika Karki ◽  
Shilva Shrestha ◽  
Binita Bohara ◽  
Ujwal Jyakhwa
Keyword(s):  
Functional Food ◽  
Health Benefits ◽  
Buffalo Milk ◽  
Soy Milk ◽  
The One ◽  
Suitable Product

Today consumers prefer foods that not only provide basic nutrition but also contain compounds that confer health benefits. Among the functional food, synbiotic products are showing a promising future. Soy based synbiotic products using different probiotics: A1B and MgA (lactobacillus strains) and L.rhamanosus ATCC 9595 and prebiotics: lactulose, sunfibre and inulin were prepared and its antiradical activities along with other characteristics were studied. The study also aimed to determine the most suitable prebiotics and probiotics. Furthermore, the prebiotics and the organisms were also cultured in buffalo milk to compare its properties with synbiotic soy yoghurt. Synbiotic soy yoghurt showed highest anti-radical activity with % inhibition at the range of 41-45 % and the one with probiotic L.rhamnosus and prebiotic inulin was found to be the most suitable product. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11737   J. Food Sci. Technol. Nepal, Vol. 8 (23-29), 2013

scholarly journals Genomic Regions That Underlie Soybean Seed Isoflavone Content

2001 ◽  
Vol 1 (1) ◽  
pp. 38-44 ◽  
Author(s):  
K. Meksem ◽  
V. N. Njiti ◽  
W. J. Banz ◽  
M. J. Iqbal ◽  
My. M. Kassem ◽  
...  
Keyword(s):  
Linkage Group ◽  
High Performance ◽  
Biological Effects ◽  
Recombinant Inbred Lines ◽  
Soybean Seed ◽  
Soybean Seeds ◽  
Isoflavone Content ◽  
Seed Isoflavone ◽  
Genomic Regions

Soy products contain isoflavones (genistein, daidzein, and glycitein) that display biological effects when ingested by humans and animals, these effects are species, dose and age dependent. Therefore, the content and quality of isoflavones in soybeans is a key to their biological effect. Our objective was to identify loci that underlie isoflavone content in soybean seeds. The study involved 100 recombinant inbred lines (RIL) from the cross of ‘Essex’ by ‘Forrest,’ two cultivars that contrast for isoflavone content. Isoflavone content of seeds from each RIL was determined by high performance liquid chromatography (HPLC). The distribution of isoflavone content was continuous and unimodal. The heritability estimates on a line mean basis were 79% for daidzein, 22% for genistein, and 88% for glycitein. Isoflavone content of soybean seeds was compared against 150 polymorphic DNA markers in a one-way analysis of variance. Four genomic regions were found to be significantly associated with the isoflavone content of soybean seeds across both locations and years. Molecular linkage group B1 contained a major QTL underlying glycitein content (P=0.0001,R 2=50.2%), linkage groupNcontained a QTL for glycitein (P=0.0033,R 2=11.1%) and a QTL for daidzein (P=0.0023,R 2=10.3%) and linkage groupA1contained a QTL for daidzein (P=0.0081,R 2=9.6%). Selection for these chromosomal regions in a marker assisted selection program will allow for the manipulation of amounts and profiles of isoflavones (genistein, daidzein, and glycitein) content of soybean seeds. In addition, tightly linked markers can be used in map based cloning of genes associated with isoflavone content.

MICROBIOLOGY OF IMITATION AND FILLED DAIRY PRODUCTS AND THEIR COMPONENTS1

1969 ◽  
Vol 32 (11) ◽  
pp. 446-447 ◽  
Author(s):  
Cynthia A. Smutz ◽  
V. D. Foltz ◽  
Ross Mickelsen
Keyword(s):  
Dairy Products ◽  
Commercial Products ◽  
Milk Products ◽  
Coliform Count ◽  
Retail Outlets ◽  
Plate Counts ◽  
Aerosol Cans ◽  
Oil Components

Eighty-four imitation and filled milk products and 31 components used to fabricate such products were examined for total plate counts, coliform count, and the incidence of staphylococci and salmonellae. All purchased commercial products were free of staphylococci and salmonellae, but 4 of 84 (4.7%) contained coliforms. Products purchased in retail outlets as a powder had high total plate counts (average 107) more often than products purchased frozen, refrigerated or in aerosol cans (average 78). Fat or oil components had total plate counts of <10 per gram, whereas plate counts of powdered components ranged from <10 to 14,500 per gram. No components examined contained salmonellae, staphylococci, or coliforms.

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