The influence of thermal treatment on the antioxidative potential of soybean grain

The applied thermal treatment result in relative high content reduction of some liposoluble antioxidants of soybean grain - alfa-tocopherol, beta-carotene and total xanthophylls, where the content reduction of unliposoluble antioxidants - isoflavones and phytic acid is minimal.

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Bibliographic Details
Published inSavremena poljoprivreda Vol. 52; no. 3-4
Main Authors Sakac, M, Ristic, M, Filipovic, S
Format Journal Article
LanguageSerbian
Published 2003
Subjects
ACIDE PHYTIQUE
ACIDO FITICO
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
CAROTENOIDE
CAROTENOIDES
CAROTENOIDS
EXTRUSION
FLAVONOIDE
FLAVONOIDES
FLAVONOIDS
HEAT TREATMENT
http://www.fao.org/aos/agrovoc#c_1333
http://www.fao.org/aos/agrovoc#c_14477
http://www.fao.org/aos/agrovoc#c_24947
http://www.fao.org/aos/agrovoc#c_2769
http://www.fao.org/aos/agrovoc#c_2964
http://www.fao.org/aos/agrovoc#c_511
http://www.fao.org/aos/agrovoc#c_5842
http://www.fao.org/aos/agrovoc#c_7798
http://www.fao.org/aos/agrovoc#c_8456
PHYTIC ACID
SOJA
SOYBEANS
TOCOFEROLES
TOCOPHEROL
TOCOPHEROLS
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
XANTHOPHYLLE
XANTHOPHYLLS
XANTOFILAS
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Summary:The applied thermal treatment result in relative high content reduction of some liposoluble antioxidants of soybean grain - alfa-tocopherol, beta-carotene and total xanthophylls, where the content reduction of unliposoluble antioxidants - isoflavones and phytic acid is minimal.
Bibliography:Q02
COBISS.SR-ID 2563586
Q52
ISSN:0350-1205