Natural Antioxidants of Soybeans and Other Oil-Seeds

  • Dan E. Pratt


Most food grade proteins derived from animal sources do not lend themselves to incorporation into certain formulated and synthesized food products without major preparative procedures. Animal proteins are, also, steadily increasing in cost and are becoming less available. In many cases oil-seed products extend, supplement, or replace more costly ingredients without detracting from the quality of the finished food. Oil-seed proteins may also be used to supplement or replace foods from other plant sources in order to enhance their nutritional value or alter their sensory characteristics.


Antioxidant Activity Ferulic Acid Caffeic Acid Chlorogenic Acid Cinnamic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Ames, B.N., McCann, J., and Yamabaki, E., 1975, Methods for detecting carcinogens and mutagens with Salmonella mammalian-micro some mutagenicity test, Mutation Res., 31: 347.CrossRefGoogle Scholar
  2. Arai, S., Suzuki, H., Fujimaki, M., and Sakurai, Y., 1966, Studies on flavor components of soybeans. Part 2. Phenolic acids in defatted soybean flour, Agr. Biol. Chem., 30: 364.CrossRefGoogle Scholar
  3. Bailey, D., and Pratt, D.E., 1978, Unpublished data.Google Scholar
  4. Cairns, C.A., 1978, Antioxidant activity of cottonseed flavonoids, M.S. Thesis, Purdue University.Google Scholar
  5. Davis, J.S., and Somogyi, J.C., 1969, Reaction mechanism of the inactivation of thiamine by 3,4-dihydroxycinnamic acid, Inter. J. Vita Res., 39: 401.Google Scholar
  6. Frielander, A., and Sklarz, B., 1971, Catecholic flavonoids from soybean flakes, Experientia, 27: 762.CrossRefGoogle Scholar
  7. Gyorgy, R., Murata, K., and Ikehata, H., 1964, Antioxidants isolated from fermented soybeans, Nature, 203: 870.CrossRefGoogle Scholar
  8. Hammerschmidt, P.A., and Pratt, D.E., 1978, Phenolic antioxidants of dried soybeans, J. Food Sci., 43: 556.CrossRefGoogle Scholar
  9. Ikehata, H., Wakaizumi, M., and Murata, K., 1968, Antioxidant and antihemolytic activity of a new isoflavone, “Factor 2” isolated from tempeh, Agr. Biol. Chem., 32: 740.CrossRefGoogle Scholar
  10. Lea, C.H., and Swoboda, P.A.T., 1958, The flavor of aliphatic aldehydes, Chem. and Ind., 1289.Google Scholar
  11. McGregor, J.T., and Jurd, L., 1978, Mutagenicity of plant flavonoids: structural requirements for mutagenicity in Salmonella typhimurium, Mutation Res., 54: 297.CrossRefGoogle Scholar
  12. Naim, M., Gestetner, B., Bondi, A., and Dirk, Y., 1976, Anti-oxidative and antihemolytic activities of soybean isoflavones, J. Agric. Food Chem., 24: 1174.CrossRefGoogle Scholar
  13. Pratt, D.E., 1965, Antioxidants in vegetable tissue, J. Food Sci., 30: 737.CrossRefGoogle Scholar
  14. Pratt, D.E., 1972, Water soluble antioxidant activity in soybeans, J. Food Sci., 37: 322.CrossRefGoogle Scholar
  15. Pratt, D.E., 1976, Role of flavone and related compounds in retarding lipid-oxidative flavor changes in foods, in: “Phenolic, Sulfur, and Nitrogen Compounds in Food Flavor,” Ch. 1, G. Charalambous and I. Katz, ed., ACS Symposium Series No. 26.Google Scholar
  16. Pratt, D.E., 1979, Degradation products of food lipid, Proc. Food Safety Conference, Food Ind. Res. Dev. Inst., Taipei, Taiwan, p. 128–157.Google Scholar
  17. Pratt, D.E., and Birac, P.M., 1979, Source of antioxidant activity of soybeans and soy products, J. Food Sci., 44: 1720.CrossRefGoogle Scholar
  18. Sikora, R.J., 1977, An investigation of water soluble antioxidants in Spanish peanuts, M.S. Thesis, Purdue University.Google Scholar

Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Dan E. Pratt
    • 1
  1. 1.Department of Foods and NutritionPurdue UniversityWest LafayetteUSA

Personalised recommendations