Production and evaluation physicochemical properties of the new soymilk beverage base of sour cherry- barberries juice

Recently, the antioxidant activity of plant compounds known great deal of attention to add to the food system. Soy drinks mixed with fruit juice is a new product of the soy products that In addition to the body's protein needs is containing antioxidant compounds such as phenolic compounds, anthocyanins and vitamin C. The purpose of this research study the antioxidant properties, Phenolic and flavonoid compounds of soymilk mixed with sour cherry and barberries juice. In this study, antioxidant activity of the combination in different concentrations using two methods including radical 2, 2 -Diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing in two antioxidant BHT and ascorbic acid were compared. compounds Phenolic the method Folin-Ciocalteau and pH differential method were to estimate the amounts of phenolic compounds and antioxidant and anthocyanin. also the amount of vitamin c was estimated by set HPLC Data analysis using statistical software SAS 9.1 and draw graphs using EXCEL software was also completely randomized design was used Results indicate that increasing the percentage of juice (cherry - Barberry) the formulation of soy milk increases antioxidant activity.Treated as 80 percent juice compared to other treatments with a lower percentage of fruit juice has the highest antioxidant activity levels (the first method 50SC= 752/67, and the second method in 2200 was reported micrograms mL) and the amount of phenolic compounds (15 / 12 mg equivalent of gallic acid in gram sample of dried) compounds flavonoid (13 / 6 mg of quercetin per gram sample of dried) content anthocyanin 85/75 (mg 100 ml) and the amount of vitamin C 4 / 192 (mg 100 ml) were reported. The analysis of correlation shows that a significant positive correlation be between anthocyanin and vitamin C content Phenolic with inhibitory ability of DPPH radical reclamation of iron produced.