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

Antioxidants
Alessandra DurazzoPamela Manzi

Abstract

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.

References

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Citations

Oct 21, 2016·Lipids in Health and Disease·Maria Rachele CeccariniElisabetta Albi
Jul 28, 2020·Antioxidants·Gianluca Rizzo
Apr 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra DurazzoLuisa Marletta
May 30, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra Durazzo, Massimo Lucarini
May 18, 2019·Plant Foods for Human Nutrition·Federica TonoloMaria Pia Rigobello

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Methods Mentioned

BETA
Infrared Spectroscopy

Software Mentioned

StatSoft
Statistica

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