Functional components in soybean cake and their effects on antioxidant activity.

@article{Kao2006FunctionalCI,
  title={Functional components in soybean cake and their effects on antioxidant activity.},
  author={Tsai-Hua Kao and Bing Huei Chen},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 20},
  pages={7544-55}
}
The antioxidant activities of four fractions of isoflavones from soybean cake were evaluated and compared with those of ISO-1 and ISO-2 fractions, five isoflavone standards, and mixtures of two or four isoflavone standards, as well as four commercial antioxidants, using DPPH, TEAC, reducing power, metal ion chelating, conjugated diene, and TBARS assays. Both malonylglucoside and glucoside fractions were isolated using preparative chromatography with Diaion HP-20 as adsorbent, whereas… CONTINUE READING