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Dergiler / Journal of the Turkish Chemical Society Section A: Chemistry / 2026 / Volume: 2026 Issue: 2

Comparative Evaluation of Antioxidant, Phenolic, Flavonoid, Protein, And Isoflavone Profiles in Commercial Soy Products: A Multi-Methodological Approach

Şeyda Karaman Ersoy(FENERBAHCE UNIVERSITY)0000-0001-6131-348X
Didem Tekgezer0009-0009-1948-9911
Kevser Sözgen Başkan(ISTANBUL UNIVERSITY-CERRAHPASA)0000-0002-3486-0231
Sayfa
—
Yayın Tarihi
2026-09-08
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

This integrated methodology offers a rigorous analytical framework for assessing phytochemical and nutritional diversity in plant-based foods.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Soybeans are recognized for their high-quality protein, antioxidant activity, and bioactive phytochemicals.
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Temel Bulgular & Veri:This study evaluated five commercial soy products–soy milk, soy cheese, soy flour, soy ground meat, and soybean sprouts–using spectrophotometric assays (CUPRAC, ABTS, Folin-Ciocalteu, AlCl3/NaNO2) and HPLC, with protein quantified by Lowry and Cu(II)-neocuproine (Nc) methods.
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Sonuç & Katkı:This integrated methodology offers a rigorous analytical framework for assessing phytochemical and nutritional diversity in plant-based foods.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Isoflavonoids · soy products · antioxidant capacity

Abstract

Soybeans are recognized for their high-quality protein, antioxidant activity, and bioactive phytochemicals. This study evaluated five commercial soy products–soy milk, soy cheese, soy flour, soy ground meat, and soybean sprouts–using spectrophotometric assays (CUPRAC, ABTS, Folin-Ciocalteu, AlCl3/NaNO2) and HPLC, with protein quantified by Lowry and Cu(II)-neocuproine (Nc) methods. Marked variations were found across products. Total antioxidant capacities ranged from 11.54 ± 0.03 to 18.18 ± 0.16 mmol TE 100 g-1 (CUPRAC) and 14.95 ± 0.46 to 21.53 ± 0.10 mmol TE 100 g-1 (ABTS), with soy milk exhibiting the highest ABTS and CUPRAC activities. Phenolic contents varied between 10.51 ± 0.08 and 18.27 ± 0.03 mmol GA 100 g-1, while flavonoids ranged from 5.10 ± 0.11 to 8.85 ± 0.14 mmol CAT 100 g-1. Protein levels were greatest in soy flour (63.02 ± 0.95 g 100 g-1) and soy ground meat (59.40 ± 1.46 g 100 g-1). HPLC revealed product-specific isoflavone distributions: genistin dominated in soy milk and flour, genistein in soy cheese and sprouts, and daidzein in soy ground meat. The main phenolic compound was 4-hydroxybenzoic acid, while rutin predominated in sprouts. This integrated methodology offers a rigorous analytical framework for assessing phytochemical and nutritional diversity in plant-based foods.

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Bu Makaleye Atıf Yap

Ersoy, Ş. K., Tekgezer, D., Başkan, K. S. (2026). Comparative Evaluation of Antioxidant, Phenolic, Flavonoid, Protein, And Isoflavone Profiles in Commercial Soy Products: A Multi-Methodological Approach. Journal of the Turkish Chemical Society Section A: Chemistry, Volume: 2026 Issue: 2. https://doi.org/10.18596/jotcsa.1855681

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Kaynakça (88)

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  2. Messina MJ. Legumes and soybeans: Overview of their nutritional profiles and health effects. Am J Clin Nutr. 1999 Sep 1;70(3):439S-450S. Available from:.
  3. Young V, Pellett P. Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr. 1994 May 1;59(5):1203S-1212S. Available from:.
  4. Qin P, Wang T, Luo Y. A review on plant-based proteins from soybean: Health benefits and soy product development. J Agric Food Res. 2022 Mar 1;7:100265. Available from:.
  5. Liu H, Wang Y, Zhu D, Xu J, Xu X, Liu J. Bioaccessibility and application of soybean isoflavones: A review. Food Rev Int. 2023 Sep 8;39(8):5948–67. Available from:.
  6. Medjakovic S, Zoechling A, Jungbauer A. Phytoestrogens and related polyphenols in the prevention of hormone-related diseases. In: Vassallo N, editor. Polyphenols and Health: New and Recent Advances. New York: Nova Science Publishers; 2008. p. 289–366. Available from:.
  7. Domínguez-López I, Yago-Aragón M, Salas-Huetos A, Tresserra-Rimbau A, Hurtado-Barroso S. Effects of dietary phytoestrogens on hormones throughout a human lifespan: A review. Nutrients. 2020 Aug 15;12(8):2456. Available from:.
  8. Agushybana F, Winarni S, Siramaneerat I, Suroto S, Fitri IA. The impact of soy milk on perimenopause syndrome and estrogen levels among women aged more than 50 years in Semarang, Indonesia. Food Res. 2025 Jun 4;9(3):200–7. Available from:.
  9. Jiang Y, Li Y. Nutrition intervention and microbiome modulation in the management of breast cancer. Nutrients. 2024 Aug 10;16(16):2644. Available from:.
  10. Dahlem C, Siow WX, Lopatniuk M, Tse WKF, Kessler SM, Kirsch SH, et al. Thioholgamide A, a new anti-proliferative anti-Tumor agent, modulates macrophage polarization and metabolism. Cancers (Basel). 2020 May 19;12(5):1288. Available from:.
  11. Athanasiou E, Papageorgiou S, Dafni MF, Kelesis I, Vasileiou M, Tatsiou T, et al. The use of isoflavones as lung cancer chemoprevention agents and their implications in treatment through radio sensitization. Curr Med Chem. 2025 Jan 16;32(2):214–37. Available from:.
  12. Pudenz M, Roth K, Gerhauser C. Impact of soy isoflavones on the epigenome in cancer prevention. Nutrients. 2014 Oct 15;6(10):4218–72. Available from:.
  13. Li J, Yu J, Zou H, Zhang J, Ren L. Estrogen receptor-mediated health benefits of phytochemicals: A review. Food Funct. 2023 Dec 11;14(24):10681–99. Available from:.
  14. Gómez-Zorita S, González-Arceo M, Fernández-Quintela A, Eseberri I, Trepiana J, Portillo MP. Scientific evidence supporting the beneficial effects of isoflavones on human health. Nutrients. 2020 Dec 17;12(12):3853. Available from:.
  15. Messina M, Barnes S. The role of soy products in reducing risk of cancer. JNCI J Natl Cancer Inst. 1991 Apr 17;83(8):541–6. Available from:.
  16. Rizzo G. The antioxidant role of soy and soy foods in human health. Antioxidants. 2020 Jul 18;9(7):635. Available from:.
  17. Cai JS, Feng JY, Ni ZJ, Ma RH, Thakur K, Wang S, et al. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends Food Sci Technol. 2021 Jun 1;112:676–89. Available from:.
  18. Kurzer MS, Xu X. Dietary phytoestrogens. Annu Rev Nutr. 1997 Jul 1;17(1):353–81. Available from:.
  19. Liu K. Soybeans: Chemistry, technology, and utilization. Boston, MA: Springer US; 1997. Available from:.
  20. Riaz MN. Soy applications in food. Soy Applications in Food. CRC Press; 2005. Available from:.
  21. Choi YM, Yoon H, Lee S, Ko HC, Shin MJ, Lee MC, et al. Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight. Sci Rep. 2020 Nov 17;10(1):19960. Available from:.
  22. Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation. J Food Biochem. 2019 Nov 23;43(11):e13018. Available from:.
  23. Król-Grzymała A, Amarowicz R. Phenolic compounds of soybean seeds from two european countries and their antioxidant properties. Molecules. 2020 Apr 29;25(9):2075. Available from:.
  24. Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. 2004 Dec 1;52(26):7970–81. Available from:.
  25. Apak R, Güçlü K, Demirata B, Özyürek M, Çelik SE, Bektaşoğlu B, et al. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules. 2007 Jul 19;12(7):1496–547. Available from:.
  26. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci. 1993 Apr 1;84(4):407–12. Available from:.
  27. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999 May 1;26(9–10):1231–7. Available from:.
  28. Singleton VL, Orthofer R, Lamuela-Raventós RM. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in Enzymology. Academic Press; 1999. p. 152–78. Available from:.
  29. Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999 Mar 1;64(4):555–9. Available from:.
  30. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the folin phenol reagent. J Biol Chem. 1951;193(1):265–75. Available from:.
  31. Sözgen K, Demirci Cekic S, Tütem E, Apak R. Spectrophotometric total protein assay with copper(II)–neocuproine reagent in alkaline medium. Talanta. 2006 Feb 28;68(5):1601–9. Available from:.
  32. Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. Correction to changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. J Agric Food Chem. 2013 Apr 3;61(13):3350–3350. Available from:.
  33. Toro-Funes N, Odriozola-Serrano I, Bosch-Fusté J, Latorre-Moratalla ML, Veciana-Nogués MT, Izquierdo-Pulido M, et al. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV. Food Chem. 2012 Dec 15;135(4):2832–8. Available from:.
  34. Seong J, Lee HY, Jeong J Bin, Cho DY, Kim DH, Lee JH, et al. Comparison in bioactive compounds and antioxidant activity of Cheonggukjang containing mountain-cultivated ginseng using two Bacillus genus. Foods. 2024 Oct 3;13(19):3155. Available from:.
  35. Villares A, Rostagno MA, García-Lafuente A, Guillamón E, Martínez JA. Content and profile of isoflavones in soy-based foods as a function of the production process. Food Bioprocess Technol. 2011 Jan 7;4(1):27–38. Available from:.
  36. Shao S, Duncan AM, Yang R, Marcone MF, Rajcan I, Tsao R. Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products. Food Res Int. 2011 Oct 1;44(8):2425–34. Available from:.
  37. Kim IS, Kim CH, Yang WS. Physiologically active molecules and functional properties of soybeans in human health—A Current perspective. Int J Mol Sci. 2021 Apr 14;22(8):4054. Available from:.
  38. Robbani R Bin, Hossen MM, Mitra K, Haque MZ, Zubair MA, Khan S, et al. Nutritional, phytochemical, and In vitro antioxidant activity analysis of different states of soy products. Adadi P, editor. Int J Food Sci. 2022 Sep 13;2022(1):9817999. Available from:.
  39. Eum HL, Park Y, Yi TG, Lee JW, Ha KS, Choi IY, et al. Effect of germination environment on the biochemical compounds and anti-inflammatory properties of soybean cultivars. Šiler BT, editor. PLoS One. 2020 Apr 27;15(4):e0232159. Available from:.
  40. Wang S, Zhang Y, Zhu G, Shi X, Chen X, Herrera‐Balandrano DD, et al. Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review. J Food Sci. 2022 May 11;87(5):1961–82. Available from:.
  41. Chen H, Aili R, Wang M, Qiu F. Transformation profiles of the isoflavones in germinated soybean based on UPLC–DAD quantification and LC–QTOF–MS/MS confirmation. Food Chem X. 2024 Jun 30;22:101413. Available from:.
  42. Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM. Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions. Eur Food Res Technol. 2006 Jan 21;222(1–2):201–8. Available from:.
  43. Ma Y, Wang P, Gu Z, Sun M, Yang R. Effects of germination on physio-biochemical metabolism and phenolic acids of soybean seeds. J Food Compos Anal. 2022 Sep 1;112:104717. Available from:.
  44. Özyürek M, Güçlü K, Apak R. The main and modified CUPRAC methods of antioxidant measurement. TrAC Trends Anal Chem. 2011 Apr 1;30(4):652–64. Available from:.
  45. Akhtar S, Ismail T, Layla A, Hussain M, Qamar M. An overview of plant-based protein rich products. In: Plant Protein Foods. Cham: Springer International Publishing; 2022. p. 27–60. Available from:.
  46. Messina MJ. Legumes and soybeans: Overview of their nutritional profiles and health effects. Am J Clin Nutr. 1999 Sep 1;70(3):439S-450S. Available from:.
  47. Young V, Pellett P. Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr. 1994 May 1;59(5):1203S-1212S. Available from:.
  48. Qin P, Wang T, Luo Y. A review on plant-based proteins from soybean: Health benefits and soy product development. J Agric Food Res. 2022 Mar 1;7:100265. Available from:.
  49. Liu H, Wang Y, Zhu D, Xu J, Xu X, Liu J. Bioaccessibility and application of soybean isoflavones: A review. Food Rev Int. 2023 Sep 8;39(8):5948–67. Available from:.
  50. Medjakovic S, Zoechling A, Jungbauer A. Phytoestrogens and related polyphenols in the prevention of hormone-related diseases. In: Vassallo N, editor. Polyphenols and Health: New and Recent Advances. New York: Nova Science Publishers; 2008. p. 289–366. Available from:.
  51. Domínguez-López I, Yago-Aragón M, Salas-Huetos A, Tresserra-Rimbau A, Hurtado-Barroso S. Effects of dietary phytoestrogens on hormones throughout a human lifespan: A review. Nutrients. 2020 Aug 15;12(8):2456. Available from:.
  52. Agushybana F, Winarni S, Siramaneerat I, Suroto S, Fitri IA. The impact of soy milk on perimenopause syndrome and estrogen levels among women aged more than 50 years in Semarang, Indonesia. Food Res. 2025 Jun 4;9(3):200–7. Available from:.
  53. Jiang Y, Li Y. Nutrition intervention and microbiome modulation in the management of breast cancer. Nutrients. 2024 Aug 10;16(16):2644. Available from:.
  54. Dahlem C, Siow WX, Lopatniuk M, Tse WKF, Kessler SM, Kirsch SH, et al. Thioholgamide A, a new anti-proliferative anti-Tumor agent, modulates macrophage polarization and metabolism. Cancers (Basel). 2020 May 19;12(5):1288. Available from:.
  55. Athanasiou E, Papageorgiou S, Dafni MF, Kelesis I, Vasileiou M, Tatsiou T, et al. The use of isoflavones as lung cancer chemoprevention agents and their implications in treatment through radio sensitization. Curr Med Chem. 2025 Jan 16;32(2):214–37. Available from:.
  56. Pudenz M, Roth K, Gerhauser C. Impact of soy isoflavones on the epigenome in cancer prevention. Nutrients. 2014 Oct 15;6(10):4218–72. Available from:.
  57. Li J, Yu J, Zou H, Zhang J, Ren L. Estrogen receptor-mediated health benefits of phytochemicals: A review. Food Funct. 2023 Dec 11;14(24):10681–99. Available from:.
  58. Gómez-Zorita S, González-Arceo M, Fernández-Quintela A, Eseberri I, Trepiana J, Portillo MP. Scientific evidence supporting the beneficial effects of isoflavones on human health. Nutrients. 2020 Dec 17;12(12):3853. Available from:.
  59. Messina M, Barnes S. The role of soy products in reducing risk of cancer. JNCI J Natl Cancer Inst. 1991 Apr 17;83(8):541–6. Available from:.
  60. Rizzo G. The antioxidant role of soy and soy foods in human health. Antioxidants. 2020 Jul 18;9(7):635. Available from:.
  61. Cai JS, Feng JY, Ni ZJ, Ma RH, Thakur K, Wang S, et al. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends Food Sci Technol. 2021 Jun 1;112:676–89. Available from:.
  62. Kurzer MS, Xu X. Dietary phytoestrogens. Annu Rev Nutr. 1997 Jul 1;17(1):353–81. Available from:.
  63. Liu K. Soybeans: Chemistry, technology, and utilization. Boston, MA: Springer US; 1997. Available from:.
  64. Riaz MN. Soy applications in food. Soy Applications in Food. CRC Press; 2005. Available from:.
  65. Choi YM, Yoon H, Lee S, Ko HC, Shin MJ, Lee MC, et al. Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight. Sci Rep. 2020 Nov 17;10(1):19960. Available from:.
  66. Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation. J Food Biochem. 2019 Nov 23;43(11):e13018. Available from:.
  67. Król-Grzymała A, Amarowicz R. Phenolic compounds of soybean seeds from two european countries and their antioxidant properties. Molecules. 2020 Apr 29;25(9):2075. Available from:.
  68. Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. 2004 Dec 1;52(26):7970–81. Available from:.
  69. Apak R, Güçlü K, Demirata B, Özyürek M, Çelik SE, Bektaşoğlu B, et al. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules. 2007 Jul 19;12(7):1496–547. Available from:.
  70. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci. 1993 Apr 1;84(4):407–12. Available from:.
  71. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999 May 1;26(9–10):1231–7. Available from:.
  72. Singleton VL, Orthofer R, Lamuela-Raventós RM. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in Enzymology. Academic Press; 1999. p. 152–78. Available from:.
  73. Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999 Mar 1;64(4):555–9. Available from:.
  74. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the folin phenol reagent. J Biol Chem. 1951;193(1):265–75. Available from:.
  75. Sözgen K, Demirci Cekic S, Tütem E, Apak R. Spectrophotometric total protein assay with copper(II)–neocuproine reagent in alkaline medium. Talanta. 2006 Feb 28;68(5):1601–9. Available from:.
  76. Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. Correction to changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. J Agric Food Chem. 2013 Apr 3;61(13):3350–3350. Available from:.
  77. Toro-Funes N, Odriozola-Serrano I, Bosch-Fusté J, Latorre-Moratalla ML, Veciana-Nogués MT, Izquierdo-Pulido M, et al. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV. Food Chem. 2012 Dec 15;135(4):2832–8. Available from:.
  78. Seong J, Lee HY, Jeong J Bin, Cho DY, Kim DH, Lee JH, et al. Comparison in bioactive compounds and antioxidant activity of Cheonggukjang containing mountain-cultivated ginseng using two Bacillus genus. Foods. 2024 Oct 3;13(19):3155. Available from:.
  79. Villares A, Rostagno MA, García-Lafuente A, Guillamón E, Martínez JA. Content and profile of isoflavones in soy-based foods as a function of the production process. Food Bioprocess Technol. 2011 Jan 7;4(1):27–38. Available from:.
  80. Shao S, Duncan AM, Yang R, Marcone MF, Rajcan I, Tsao R. Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products. Food Res Int. 2011 Oct 1;44(8):2425–34. Available from:.
  81. Kim IS, Kim CH, Yang WS. Physiologically active molecules and functional properties of soybeans in human health—A Current perspective. Int J Mol Sci. 2021 Apr 14;22(8):4054. Available from:.
  82. Robbani R Bin, Hossen MM, Mitra K, Haque MZ, Zubair MA, Khan S, et al. Nutritional, phytochemical, and In vitro antioxidant activity analysis of different states of soy products. Adadi P, editor. Int J Food Sci. 2022 Sep 13;2022(1):9817999. Available from:.
  83. Eum HL, Park Y, Yi TG, Lee JW, Ha KS, Choi IY, et al. Effect of germination environment on the biochemical compounds and anti-inflammatory properties of soybean cultivars. Šiler BT, editor. PLoS One. 2020 Apr 27;15(4):e0232159. Available from:.
  84. Wang S, Zhang Y, Zhu G, Shi X, Chen X, Herrera‐Balandrano DD, et al. Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review. J Food Sci. 2022 May 11;87(5):1961–82. Available from:.
  85. Chen H, Aili R, Wang M, Qiu F. Transformation profiles of the isoflavones in germinated soybean based on UPLC–DAD quantification and LC–QTOF–MS/MS confirmation. Food Chem X. 2024 Jun 30;22:101413. Available from:.
  86. Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM. Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions. Eur Food Res Technol. 2006 Jan 21;222(1–2):201–8. Available from:.
  87. Ma Y, Wang P, Gu Z, Sun M, Yang R. Effects of germination on physio-biochemical metabolism and phenolic acids of soybean seeds. J Food Compos Anal. 2022 Sep 1;112:104717. Available from:.
  88. Özyürek M, Güçlü K, Apak R. The main and modified CUPRAC methods of antioxidant measurement. TrAC Trends Anal Chem. 2011 Apr 1;30(4):652–64. Available from:.