Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

Antioxidants

Alessandra Durazzo¹  Paolo Gabrielli²  Pamela Manzi² 

[1] Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria—Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy;

关键词: soy-based beverages;    color;    antioxidants;    polyphenols;    FTIR-ATR;    cow milk;   

DOI  :  10.3390/antiox4030523

来源: mdpi

【 摘 要 】

Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.