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KMID : 1134820160450050680
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.680 ~ p.689
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Assessment of Validation Method for Bioactive Contents of Fermented Soybean Extracts by Bioconversion and Their Antioxidant Activities
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Jung Tae-Dong
Shin Gi-Hae
Kim Jae-Min
Oh Ji-Won
Choi Sun-Il
Lee Jin-Ha
Lee Sang-Jong
Heo In-Young
Park Seon-Ju
Kim Hyun-Tae
Kang Beom-Kyu
Lee Ok-Hwan
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Abstract
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The present study evaluated the validation method for isoflavone contents of fermented soybean extracts by bioconversion as well as their antioxidant activities. Our results show that the total isoflavone contents of non-fermented and fermented soybean extract ranged between 119.8 to 637.7 μg/g and between 567.3 to 2,074.6 μg/g, respectively. Moreover, fermented soybean extracts had higher contents of isoflavone aglycones, including daidzein, glycitein, and genistein than non-fermented soybean extracts as well as lower contents of isoflavone glucosides such as daidzin, glycitin, and genistin. FRAP and ORAC values ranged between 0.15 to 0.22 and between 195.24 to 753.79 μM Trolox equivalents/g in non-fermented and fermented soybean extracts, respectively. These results indicate that fermented soybean extracts had higher total isoflavone contents and antioxidant activities than non-fermented soybean extracts. Bioconversion process in this study may have the potential to produce isoflavone-enriched natural antioxidant agents with high added value from soybean matrices.
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KEYWORD
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Glycine max (L.), isoflavone, method validation, antioxidant activity, bioconversion
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