Effects of Particle Size, Extraction Time, and Solvent Selection on Daidzein Extracted Amount from Tempeh-A Fermented Product of Soybean

Abstract

Daidzein, one of the isoflavone aglycones contained in tempeh, has several biological activities such as anti-inflammatory, anti-oxidant, anti-breast cancer, and suppression of expression of matrix metalloprotease-9. As a fermented product from soybeans, daidzein content in tempeh was found in higher concentration compared to the soybean raw material. It was important to optimize several factors affecting extraction process such as particle size of tempeh simplicia, extraction time, and solvent in order to develop an effective method for the daidzein isolation from the tempeh or other natural products. Evaluation of extraction factors was conducted by applying variations for each factor followed by quantitative analysis using HPLC methods. The optimization condition was performed by daidzein standard and achieved with the particle size of tempeh simplicia of 1.2 mm, extraction time of 360 minutes, and 70% ethanol was used as solvent. Furthermore, the optimized condition was applied for the daidzein isolation from tempeh, a soybean fermented product.

Amethyst leaf extract as pest control and fertilizer for soybean plants

“…In addition, the sample can be durable because removing the water content in the sample can facilitate the withdrawal of bioactive compounds during maceration (Cacique et al 2020). The sample was smoothed (Figure 1.D) to expand the touch surface and facilitate the maceration process, where the larger the surface area of the contact area with the solvent, the more effective the extraction process (TeGrotenhuis et al 1999;Yuliani et al 2019).…”

Soybean Processing Wastes: Novel Insights on Their Production, Extraction of Isoflavones, and Their Therapeutic Properties

“…Several Asian countries consume soybean products in various forms, including soymilk, tofu, tempeh, miso, soybean nuts, and others. Soybean products not only have been consumed as functional foods over the last two decades but also have been reported to provide several health benefits and cancer prevention. , Recently, researchers have become more interested in soybean isoflavones because of their beneficial effects in combating cancer. − In earlier research, it has been shown that soybean foods possess naturally occurring soybean isoflavones, which are responsible for the biological activities; mainly genistein, daidzein, glycitein, and glucosides comprise the major soybean isoflavones. ,, Different soybean products have different levels of isoflavones because of their processing or production technique, as well as their extraction procedure. , …”

“…6,85,99 Different soybean products have different levels of isoflavones because of their processing or production technique, as well as their extraction procedure. 100,101 Researchers have shown that soybean isoflavones are effective in preventing cancer, preventing osteoporosis, decreasing antibacterial inflammation, and regulating heart disease. 95−98 Studies have shown dietary soybean consumption to be associated with decreased blood cholesterol, improved cardiovascular health, and lowered mortality rates due to cancer (colon, prostate, and breast), osteoporosis, and cognitive function.…”

Tempe Kedelai (Rhizopus oligosporus) sebagai Alternatif Anti Inflamasi

“…Tempe merupakan salah satu makanan tradisional Indonesia dengan bahan dasar kedelai yang difermentasi oleh jamur Rhizopus sp 79 . Nilai gizi suatu makanan dapat ditingkatkan melalui proses fermentasi, yaitu dengan meningkatkan vitamin, asam amino esensial, atau kandungan asam lemak, memfasilitasi detoksifikasi, dan menghilangkan faktor antinutrisional 49 .…”

“…Tempe kedelai memiliki kandungan isoflavon yang tinggi 79 . Isoflavon merupakan senyawa dari golongan flavonoid.…”