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Yurong Ma and Huihua Huang Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12545

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Evaluated correlations between bioactive compounds [total phenolic content (TPC), total flavonoids content (TFC) and monomers, subtotal and total isoflavones] and antioxidant activity (DPPH radical scavenging capacity, FRAP and ORAC) of soymilk. Significant correlations were established between DPPH/FRAP and TPC, TFC, daidzein, genistein, glycitein, between ORAC and daidzin, genistin, acetyldaidzin, malonyldaidzin, malonylgenistin, subtal daidzeins, subtotal genisteins, total isoflavone.

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