Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro

Gastrointestinal (GI) mimic and organic solvent extracts of whole soybean powder (WSP), soy protein concentrate (SPC), and soy protein isolate (SPI) as well as soy isoflavone concentrate (SIC) were analysed for total phenols; quinone reductase (QR) induction in hepa1c1c7 cells; antioxidant scavenging of DPPH, HOCl, ONOO−, and O2-; and total antioxidant capacity via FRAP and ORAC assays. GI extracts of all the soy products had higher concentrations of total phenols than from acidified methanol (MeOH) but lower antioxidant potency. The MeOH extract of SPC was most potent in quenching HOCl and ONOO− and increasing FRAP and ORAC, but did not induce QR. Despite weak antioxidant activity, hexane (HX) extracts induced QR more than GI and MeOH extracts with WSP > SPC > SPI > IC. Soy extracts were ineffective scavengers of DPPH and O2-. Thus, extraction methods markedly affect the antioxidant profile and QR induction capacity of soy products.