Literature DB >> 25745227

Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties.

S Kumari1, J M Raines2, J M Martin1, J M Rodriguez3.   

Abstract

Kudzu root, Pueraria radix, extracts are a rich source of isoflavones. This study investigates the thermal stability of Pueraria radix extracts as a natural nutraceutical supplement in beef patties. The extract contained puerarin, diadzin, genistin, ononin, daidzein, glycitein, calycosin, genistein, formononetin and biochanin A; however, puerarin, daidzein and glycitein were the main components. The isoflavones concentrations in the spiked beef patties with kudzu root extracts were unaffected by cooking.

Entities:  

Keywords:  Beef patties; Isoflavones; Kudzu root extract; Thermal stability

Year:  2013        PMID： 25745227      PMCID： PMC4348274          DOI： 10.1007/s13197-013-1112-x

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  16 in total

1.  Determination of puerarin, daidzein and rutin in Pueraria lobata (Wild.) Ohwi by capillary electrophoresis with electrochemical detection.

Authors:  G Chen; J Zhang; Y Jiannong
Journal:  J Chromatogr A       Date:  2001-07-20       Impact factor: 4.759

2.  Identification of isoflavones in the roots of Pueraria lobata.

Authors:  H Rong; J F Stevens; M L Deinzer; L D Cooman; D D Keukeleire
Journal:  Planta Med       Date:  1998-10       Impact factor: 3.352

Review 3.  Analysis of isoflavones in foods and dietary supplements.

Authors:  Pierluigi Delmonte; Jeanne I Rader
Journal:  J AOAC Int       Date:  2006 Jul-Aug       Impact factor: 1.913

4.  Stability of isoflavones in soy milk stored at elevated and ambient temperatures.

Authors:  Bianna Eisen; Yael Ungar; Eyal Shimoni
Journal:  J Agric Food Chem       Date:  2003-04-09       Impact factor: 5.279

5.  Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat.

Authors:  J Han; K S Rhee
Journal:  Meat Sci       Date:  2005-01-05       Impact factor: 5.209

6.  Stabilities of daidzin, glycitin, genistin, and generation of derivatives during heating.

Authors:  Zhimin Xu; Qiju Wu; J Samuel Godber
Journal:  J Agric Food Chem       Date:  2002-12-04       Impact factor: 5.279

7.  Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake.

Authors:  Y Nakamura; S Tsuji; Y Tonogai
Journal:  J AOAC Int       Date:  2000 May-Jun       Impact factor: 1.913

8.  High-performance liquid chromatography-tandem mass spectrometry for identification of isoflavones and description of the biotransformation of kudzu root.

Authors:  Yan Zhang; Qing Xu; Xiaozhe Zhang; Jiping Chen; Xinmiao Liang; Antonius Kettrup
Journal:  Anal Bioanal Chem       Date:  2005-11-05       Impact factor: 4.142

9.  Kudzu root extract suppresses voluntary alcohol intake and alcohol withdrawal symptoms in P rats receiving free access to water and alcohol.

Authors:  Elhabib Benlhabib; John I Baker; Daniel E Keyler; Ashok K Singh
Journal:  J Med Food       Date:  2004       Impact factor: 2.786

10.  Seasonal variations in the isoflavonoids of radix Puerariae.

Authors:  Chen Sibao; Yang Dajian; Chen Shilin; Xu Hongx; Albert S C Chan
Journal:  Phytochem Anal       Date:  2007 May-Jun       Impact factor: 3.373
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  1 in total

Review 1.  The potential mechanism of the microbiota-gut-bone axis in osteoporosis: a review.

Authors:  Yinxi He; Yanxia Chen
Journal:  Osteoporos Int       Date:  2022-09-28       Impact factor: 5.071
  1 in total

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