|Title:||Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji||Authors:||Huang R.-Y.
|Keywords:||Antioxidant activity;Black soybeans;Deoxidant;Desiccant;Koji;Storage;Total phenolic||Issue Date:||2010||Journal Volume:||45||Journal Issue:||3||Start page/Pages:||437-443||Source:||International Journal of Food Science and Technology||Abstract:||
In this study, powders of steamed black soybeans and the Aspergillus awamori-fermented black soybeans (koji) were subjected to storage at 4 ¢XC and 25 ¢XC with or without deoxidant and desiccant for 120 days. It was found that total phenolic content and the antioxidant activity including the DPPH radicals scavenging effect, Fe2+-chelating ability and reducing activity of the methanol extracts from black soybeans and koji decreased as the storage period was extended. Furthermore, storage temperature and packaging condition affected the antioxidant activity of the methanol extracts of black soybeans and koji. After 120-day storage, extract from black soybeans holding at 4 ¢XC with deoxidant and desiccant exhibited the highest residual of DPPH radicals scavenging effect, Fe2+-chelating ability and reducing activity of 71.78%, 72.66% and 70.04%, respectively. Meanwhile, the highest residual of 77.78%, 81.71% and 85.05% respectively, was noted with extract from koji held at 25 ¢XC with deoxidant and desiccant. ? 2010 The Authors. Journal compilation ? 2010 Institute of Food Science and Technology.
|Appears in Collections:||食品科技研究所|
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