Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
Resource
International Journal of Food Science & Technology, 45(3), 437-443
Journal
International Journal of Food Science & Technology
Pages
437-443
Date Issued
2010
Date
2010
Author(s)
Abstract
Summary In this study, powders of steamed black soybeans and the Aspergillus awamori ‐fermented black soybeans (koji) were subjected to storage at 4 °C and 25 °C 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, Fe 2+ ‐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 °C with deoxidant and desiccant exhibited the highest residual of DPPH radicals scavenging effect, Fe 2+ ‐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 °C with deoxidant and desiccant.
SDGs
Type
journal article
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