Antioxidant properties of aqueous and methanol soy extracts in minced trout muscle

Antioxidant capacity of freeze-dried aqueous and methanolic extracts of soy protein isolate (SPI) and soybean meal (SBM) were assessed by 2, 2′-Diphenyl-1-picrylhydrazyl (DPPH) assay and total phenolic content (TPC). Caffeic and chlorogenic acids in liquid aqueous extracts, and genistein and daidzein in liquid methanolic extracts were measured by HPLC. Freeze-dried extracts were applied (1000 and 4000 μg/g) to trout mince and TBARS formation monitored during 14 days refrigerated storage. SBM aqueous extracts-treated mince (4000 μg/g) had significantly lower ( P