TABLE 1.

Isoflavone and carotenoid content of the developed soy germ-fortified tomato juice

Phytochemical	Concentration* (μmol/100 mL)
Soy isoflavones
Daidzein	3.16 ± 0.03
Daidzin	29.05 ± 0.33
Acetyldaidzin	9.99 ± 0.01
Malonyldaidzin	1.06 ± 0.04
Glycitein	8.92 ± 0.11
Glycitin	15.69 ± 0.17
Acetylglycitin	4.78 ± 0.13
Malonylglycitin	0.22 ± 0.01
Genistein	0.97 ± 0.03
Genistin	8.25 ± 0.08
Acetylgenistin	0.05 ± 0.01
Malonylgenistin	0.32 ± 0.02
Total Isoflavone Content	82.46 ± 1.20
Tomato carotenoids
All-trans-lycopene	12.10 ± 0.29
Total-cis-lycopene	1.54 ± 0.12
Total lycopene	13.64 ± 0.21
β-carotene	0.49 ± 0.04
Sum (lycopene + β-carotene)	14.13 ± 0.25

^*Mean ± SD (n = 6).