Effect of Heating and Storage Conditions on the Isoflavone Content and Antioxidant activity of Black Soybean and Black Soybean Koji
Date Issued
2007
Date
2007
Author(s)
Huang, Ru-Yue
DOI
zh-TW
Abstract
In the present study, black soybean koji were first prepared with Aspergillus awamori. The change of total phenolics , isoflavone content and antioxidant activity of black soybean and black soybean koji after heating at various temperature（40,60,80,100℃）for 30 min and storage at 4℃ and 25℃ for 120 days under different packaging conditions（desiccant + deoxidant, desiccant, deoxidant , without desiccant and deoxidant）was investigated. The antioxidant activity examined included DPPH radical-scavenging effect, Fe2+-chelating effect, trolox equivalent antioxidant capacity（TEAC）and reducing power.
The results showed that the total isoflavone content of black soybean koji decreased significantly (p < 0.05), while not in black soybean after heating at 100℃ for 30 min. The content of malonylglucosides, actylglucosides , and aglycones of black soybean and black soybean koji decreased significantly (p < 0.05) after heating at 100℃ for 30 min. On the contrary, a significant increase (p < 0.05) in the content of β-glucosides isoflavone was noted after heating.
The content of total phenolic compound and isoflavone as well as antioxidant activity of black soybean and black soybean koji decreased during storage, regardless of storage temperatures and packaging conditions. Among the various packaging conditions examined, black soybean or black soybean koji held with desiccant and deoxidant showed the highest retention of total phenolic compound, isoflavone and antioxidant activity. While the retention was the poorest with samples held without desiccant and deoxidant. A higher retention of antioxidant activity and isoflavone content was noted in black soybean held at 4℃ than at 25℃. On the other hand, black soybean koji held at 25℃ showed a lower isoflavone content and a higher antioxidant activity compared with that held at 4℃.
Subjects
黑豆麴
加熱處理
儲存試驗
異黃酮素
抗氧化活性
black soybean koji
heating
storage
isoflavone
antioxidant activity
Type
thesis
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