Antioksidanti u zrnu soje i njegovim proizvodima

Abstract

Ispitan je uticaj heksanskih, etanolnih i etil-acetanih ekstrakata zrna soje i punomasnih hraniva od zrna soje, ekstrudiranog sojinog griza i hidrotermički tretiranog zrna soje, na termičku i katalitičku oksidaciju metil-linoleata primenom ESR spektroskopije i "spin- traping" tehnike. Utvrđeno je da ispitivani ekstrakti inhibiraju termičku i katalitičku oksidaciju metil-linoleata različitim mehanizmima antioksidativnog delovanja. Ustanovljeni antioksidativni efekti dovedeni su u vezu sa vrstama i sadržajem liposolubilnih (a-tokoferol, P-karotin, ukupni ksantofili) i neliposolubilnih antioksidanata (izoflavoni i fitinska kiselina) soje, odnosno u vezu sa termičkim tretmanima primenjenim u proizvodnji ovih hraniva. Ispitani su i uticaji primene različitih rastvarača (etil-acetat, etanol, acetonitril) na antioksidativne efekte ekstrakata neliposolubilnih antioksidanata punomasnih hraniva od zrna soje tokom termičke i katalitičke oksidacije sojinog ulja primenom ESR.

The influence of hexane, ethanol and ethyl acetate extracts of soybean grain and full-fat feeds of soybean grain, fullfat extruded soybean grits and hydrothermal treated soybean grain on the thermal and catalytic oxidation of methyl linoleate has been studied by ESR spectroscopy and spin-trapping method. It has been found that the investigated extracts inhibit the thermal and catalytic oxidation of methyl linoleate through different mechanisms of antioxidation action. The antioxidative effects found were related to the kinds and contents of soybean liposolubile (a-tocopherol, P-carotene, total xanthophyls) and nonliposolibile antioxidants (isoflavones, phytic acid), that is, they were put in relation to thermal treatments used in production of these feeds. The effects of the application of different solvents on the antioxidative actions of the extracts of nonliposolubile antioxidants of full-fat soybean feeds during thermal and catalytic oxidation of soybean oil have been studied by ESR.