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Antioxidants 2015, 4(3), 523-532; doi:10.3390/antiox4030523

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria—Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy
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Received: 6 May 2015 / Revised: 5 June 2015 / Accepted: 26 June 2015 / Published: 15 July 2015
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Abstract

Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items. View Full-Text
Keywords: soy-based beverages; color; antioxidants; polyphenols; FTIR-ATR; cow milk soy-based beverages; color; antioxidants; polyphenols; FTIR-ATR; cow milk
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Durazzo, A.; Gabrielli, P.; Manzi, P. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk. Antioxidants 2015, 4, 523-532.

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