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Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

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2014
Authors
Stanojević, Slađana
Barać, Miroljub
Pešić, Mirjana
Vucelic-Radović, Biljana
Žilić, Slađana
Kresović, Mirjana M.
article (publishedVersion)
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Abstract
Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p lt 0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p lt 0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10....95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.

Keywords:
okara / HTC processing / soybean genotype / lipoxygenase / antioxidant capacity / mineral content
Source:
Journal of Agricultural and Food Chemistry, 2014, 62, 36, 9017-9023
Publisher:
  • Amer Chemical Soc, Washington
Funding / projects:
  • info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31022/RS// (RS-31022)
  • info:eu-repo/grantAgreement/EC/FP7/316004/EU// (EU-316004)

DOI: 10.1021/jf501800s

ISSN: 0021-8561

PubMed: 25167333

WoS: 000341544400012

Scopus: 2-s2.0-84907185155
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URI
http://rik.mrizp.rs/handle/123456789/541
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MRIZP

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