Profiling of Different Bioactive Compounds in Soy Milk-sea Buckthorn Beverage

摘要

The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on soy milk-sea buckthorn syrup. The effect of time, temperature of fermentation and storage on the content of daidzin isoflavone, total polyphenols compounds as well as on the antioxidant activity of soy milk and sea buckthorn beverage was studied. Final concentrations ofdaidzin in new beverages fluctuated for all samples. Significantly concentrations ofdaidzin (6-11 mg of daidzin/100 ml) were found in the samples fermented at 30°C. The DPPH radical scavenging activity was highest in beverage (73% and 98%, respectively) for samples fermented at 30°C. The total phenolic content values were highest in beverage: 34.6 - 40.6 mg gallic acid ImL from the samples fermented at 30°C. Results suggest that most of these compounds could contribute to health benefits.