Antioxidant properties of polyphenol‐containing extract from soybean fermented with Saccharomyces cerevisiae

Abstract

The antioxidant properties and total phenolic compounds of soybean extract fermented with Saccharomyces cerevisiae during 24 h were evaluated. Total polyphenolic compounds extracted in ethanol/water (1:1) solution were 789.54 mg/g dry extract, and flavonoids were 169.47 mg quercetin equivalents/g of dry extract. Reducing power (91.18%) and DPPH scavenging (79.30% at 4-times diluted) were excellent, and so high as BHA, 92.17% and 73.8% respectively, while superoxide anion scavenging showed poor inhibition (4876 equivalent SOD U/g). Antioxidant activity in linoleic acid/water emulsion system of fermented extract measured as peroxide formation inhibition at 37 7C was the strongest (95.62%), while it exerted a moderate inhibition for conjugated dienes and thiobarbituric acid reactive substances (64.77% and 54.33%). At 80 7C the antioxidant activity assayed at a higher concentration was less effective (29.35% on CD; 74.58% on PV and 35.04% on TBARS).

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

“…Similar observations were reported in previous studies [16,20]. Thus, in the study carried out by Wang et al [21], various concentrations of ethanol ranging from 15% to 96% were investigated for the extraction of phenolic compounds such as rosmarinic and caffeic acids from some herbs and ethanol concentrations between 30% and 60% were found to give the highest extraction yields for both compounds.…”

Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae

“…In some cases the antioxidant effect could be significantly enhanced through fermentation using aspergilli (Esaki, Onozaki, Kawakishi, & Osawa, 1997;Lin, Wei, & Chou, 2006;Romero, Doval, Sturla, & Judis, 2004).…”

Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans

“…It has been reported that the antioxidant activity of soybeans considerably increases after fermentation (Romero, Doval, Sturla, & Judis, 2004;Wardhani, Vazquez, & Pandiella, 2009). Although the antioxidant activity of unfermented and fermented soybeans has been studied, information related to their application in different model foods remains limited.…”