Isoflavone composition and antioxidative activity of the black soybean koji prepared with Monascus pilosus BCRC 31526
Date Issued
2012
Date
2012
Author(s)
Yeh, Ju-Hsueh
Abstract
Abstract
In this study, black soybeans were fermented with Monascus pilosus BCRC 31526 at various temperatures (25, 30 and 35 ℃) for 3 days. It was found that fermentation, regardless of fermentation temperature, increased the contents of aglycones while reduced the contents of β-glucosides, acetylglucosides, and malonylglucosides isoflavone in black soybeans. The soybeans fermented at 30 ℃ showed the highest aglycone content and mycelial propagation. Fermentation was also noted to enhanced the antioxidant activities [Fe2+-chelating effect, reducing power and trolox equivalent antioxidant capacity (TEAC) ] exerted by the methanol extract of black soybeans with that obtained from the 30 ℃-fermented black soybeans exhibited the highest activity. Additionally, a reduced content of saponin was noted in the extract of fermented black soybeans compared to that of the un-fermented black soybeans. While phytate content in the methanol extract of black soybeans did not change significantly (P<0.05) during fermentation.
Subjects
fermentation
black soybeans
isoflavone
M. pilosus BCRC 31526
saponin
Phytic acid, phytase
antioxidant activity
Type
thesis
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