TOTAL PHENOLICS, FLAVONOID, ASCORBIC ACID, AND IN-VITRO ANTIOXIDANT ACTIVITY OF SOYA CHEESE
Ummey Hafsa Bithi, M. N. Uddin and Kanika Mitra*
ABSTRACT
In this work, the contents and antioxidant ability of various classes of phenolic compounds present in the Cheese of soybean were evaluated. Total phenolics and flavonoids were determined spectrophotometrically by using tannic acid and catechin standards, respectively after extraction of Cheese with methanol. Also, the ascorbic acid contents were determined by UPLC-MS-MS.The in vitro antioxidant models studied are the total antioxidant capacity by phosphomolybdenum method, the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity assay, and reducing power by using standard ascorbic acid. The methanol solvent extract of cheese contains significant amounts of phytochemicals including total phenolic (123.3 mg gallic acid equivalent/100g), and flavonoids (78.28 mg catechin equivalents/g) compared to the raw soy extract. Similarly, in the cheese extract of methanol solvent, has high level of total antioxidant activity (about 472.07 mg ascorbic acid equivalent/100g) and reducing power (11.76±0.09 mg ascorbic acid equivalent per 100 gm) than raw soy. The quantity of ascorbic acid was found to be 119.03±4.07μg/100g in Cheese. The free radical scavenging activity of the Cheese was measured and the results are shown that the IC50 is 138.73±3.00mg (fresh basis) and 43.01±0.92 mg (dry basis). The results of the present investigation strongly indicate the importance of this soy product for human health.
Keywords: UPLC-MS-MS, ascorbic acid, total phenols; flavonoids; total antioxidant activity; DPPH assay; reducing power.
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