Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus

被引：65

作者：

Chang, Chen-Tien ^{[2
]}

Hsu, Cheng-Kuang ^{[1
]}

Chou, Su-Tze ^{[2
]}

Chen, Ya-Chen ^{[2
]}

Huang, Feng-Sheng ^{[2
]}

Chung, Yun-Chin ^{[2
]}

机构：

[1] Asia Univ, Dept Hlth & Nutr Biotechnol, Taichung 433, Taiwan

[2] Providence Univ, Dept Food & Nutr, Taichung 433, Taiwan

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 04期

关键词：

Antioxidant activities; extract; fermentation time; Rhizopus oligosporus; tempeh; PHENOLIC ANTIOXIDANTS; CRANBERRY POMACE; ISOFLAVONES;

D O I：

10.1111/j.1365-2621.2009.01907.x

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The objective of this study was to evaluate the effect of fermentation time on the antioxidant activity of tempeh, a fermented product from soybean. Rhizopus oligosporus was used to ferment soybean for 0, 1, 2, 5 and 10 days. Lyophilised tempeh powder was extracted with hexane followed by petroleum ether, ether, 95% ethanol and water. Antioxidant activities of the extracts were evaluated with various models including alpha,alpha-diphenyl-beta-pricryl-hydrazyl (DPPH) and superoxide-scavenging activities, reducing power and inhibitory activity towards lipid peroxidation. The results revealed that tempeh showed greater antioxidant activities than unfermented soybean. On behalf of a DPPH scavenger, water extracts were as good as 95% ethanol extracts. In comparison of superoxide anion-scavenging activity, inhibition of lipid peroxidation and reducing power, 95% ethanol extracts were superior to water extracts. Tempeh fermented with R. oligosporus for 10 days exhibited the highest antioxidant activities than the others.

引用

页码：799 / 806

页数：8

共 32 条

[1]

Effect of γ-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-tempeh) on the blood pressure of spontaneously hypertensive rats [J].