Effect of different extraction methods on antioxidant properties of dietary fiber from vegetable soybean pods

The antioxidant properties of soluble and insoluble dietary fiber from vegetable soybean pods extracted with alkali, enzymes, ultrasonic- assisted- enzymes and microwave- assisted- enzymes were studied in this paper. For the antioxidant properties,the total flavonoid content,reducing power,the scavenging ability to DPPH radical and the scavenging ability to hydroxyl radical were determined,compared with commercial soybean dietary fiber. The results showed that the total flavonoid content and the antioxidant properties of dietary fiber from vegetable soybean pods were higher than dietary fiber from commercial soybean. The antioxidant properties of soluble dietary fiber from vegetable soybean pods were higher than insoluble dietary fiber. Enzymes,ultrasonic treatment and microwave treatment could improve the antioxidant properties of dietary fiber from vegetable soybean pods.