Journal of Food Science and Technology (Mysore) 2015-03-01

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

S Kumari, J M Raines, J M Martin, J M Rodriguez

文献索引：J. Food Sci. Technol. 52(3) , 1578-85, (2015)

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摘要

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.

相关化合物

  • 正己烷
  • 芒柄花苷
  • 毛蕊异黄酮

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