Table 1.
Isoflavone (IFN) Content of Individual Soy Ingredients and Baked Soy Pretzel without Almonds
| isoflavone | soy flour (nmol/g) | soy milk powder (nmol/g) | IFNs in soy pretzela
|
recoveries
|
||
|---|---|---|---|---|---|---|
| expected | measured | individual IFNs (%) | IFN families (%) | |||
| daidzin | 896.7 ± 32.5 | 1734.8 ± 85.6 | 292.0 ± 12.1 | 350.6 ± 15.8 | 120.1 | 89.7 |
| malonyldaidzin | 1977.4 ± 84.5 | 1795.3 ± 104.8 | 511.4 ± 23.7 | 299.8 ± 17.1 | 58.6 | |
| acetyldaidzin | 138.0 ± 18.3 | 115.7 ± 17.2 | 35.1 ± 4.8 | 29.4 ± 2.1 | 83.9 | |
| daidzein | 148.0 ± 24.2 | 168.7 ± 30.6 | 40.5 ± 6.8 | 108.4 ± 3.4 | 267.6 | |
| genistin | 764.4 ± 37.8 | 1761.1 ± 79.2 | 267.3 ± 12.7 | 357.8 ± 17.4 | 133.8 | 101.3 |
| malonylgenistin | 2059.7 ± 77.9 | 2004.9 ± 96.8 | 541.5 ± 21.8 | 349.7 ± 18.4 | 64.6 | |
| acetylgenistin | 209.9 ± 7.7 | 110.4 ± 10.9 | 49.0 ± 2.2 | 35.2 ± 2.7 | 71.7 | |
| genistein | 112.6 ± 12.8 | 263.3 ± 20.7 | 39.6 ± 3.9 | 166.7 ± 6.7 | 420.7 | |
| glycitin | 154.8 ± 5.7 | 67.6 ± 34.5 | 35.3 ± 3.4 | 32.7 ± 3.5 | 92.8 | 65.3 |
| malonylglycitin | 243.7 ± 25.0 | 89.2 ± 3.1 | 54.4 ± 5.2 | 28.7 ± 2.8 | 52.8 | |
| acetylglycitin | 80.2 ± 14.8 | 53.1 ± 11.5 | 19.5 ± 3.7 | ndb | nd | |
| glycitein | 198.8 ± 10.8 | 35.9 ± 12.5 | 42.0 ± 3.0 | 37.3 ± 3.9 | 88.8 | |
| total | 6984.1 | 8200.1 | 1927.5 | 1796.3 | 93.2 | |
a
Soy flour and soy milk comprise 18.5 and 6.2%, respectively, of pretzel dry weight.
b
Not detected.