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首页> 外文期刊>African Journal of Biotechnology >Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation
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Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation

机译：异黄酮含量和泰式发酵大豆及其胶囊配方的抗氧化活性

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Soybeans (Glycine max) are usually eaten as processed foods. Fermented soybeans are among the most popular of these processed foods. The aim of this study was to determine the effect of fermentation duration on isoflavone content and antioxidant activity of fermented soybeans. Capsule formulation of fermented soybeans was?also studied. The Thai soybean variety, Rajamangala60, was fermented with?Aspergillus oryzae. Isoflavone content and antioxidant activity were studied at 0, 12, 18, 36, 48, 96, 120, 168, 240, 360 and 480 h of fermentation duration. The results showed that isoflavone glycones (daidzin and genistin) decreased during fermentation, but aglycones (daidzein and genistein) increased. The highest amount of isoflavone aglycones was 384.30 ± 4.60 and 116.50 ± 1.56 mg/100 g fermented soybeans for daidzein and genistein, respectively. Antioxidant activity of fermented soybeans?was evaluated by ABTS cation radical scavenging and ferric reducing antioxidant power (FRAP) methods. Antioxidant activity of fermented soybeans is increased during fermentation. Increases in isoflavone aglycones content and antioxidant activity were related to fermentation duration. The highest antioxidant activity of fermented soybean was found at the 240 h of fermentation with trolox equivalent antioxidant capacity (TEAC) 1.98 ± 0.09 μg trolox/g fermented soybean and FRAP value of 0.623 ± 0.002 μg FeSO4/g fermented soybean. Soybeans fermented for 240 h were then formulated as capsules by a wet granulation method. They were then assessed for appearance, weight variation, disintegration time and antioxidative properties. The results showed that fermented soybean capsules conformed to USP32/NF27 criteria on weight variation and disintegration. Their antioxidant activity was?lower than 240 h fermented soybeans, but still higher than the non-fermented ones (p < 0.05).
机译：大豆（Max）通常作为加工食品食用。发酵大豆是这些加工食品中最受欢迎的大豆。本研究的目的是确定发酵持续时间对发酵大豆的异黄酮含量和抗氧化活性的影响。胶囊配方发酵大豆？也研究。泰国大豆品种Rajamangala60被发酵在一起？Aspergillus oryzae。在0,12,16,36,48,96,120,168,240,360和480小时的发酵持续时间中研究了异黄酮含量和抗氧化活性。结果表明，异黄酮甘油（Daidzin和Genistin）在发酵过程中降低，但糖蜜（Daidzein和Genistein）增加。最高量的异黄酮糖酮为284.30±4.60和116.50±1.56mg / 100g用于大德调和Genistein的发酵大豆。发酵大豆的抗氧化活性？通过ABTS阳离子清除和减少抗氧化能力（FRAP）方法评估。发酵过程中发酵大豆的抗氧化活性增加。异黄酮糖酮含量的增加和抗氧化活性与发酵持续时间有关。在240小时内发现发酵大豆的最高抗氧化活性，用滴水量的抗氧化能力（TeaC）1.98±0.09μg猪胃/ G发酵大豆和FeSO4 / g发酵大豆FesO4 / g的FESO4 / G的FESO4 / G的FESO4 / g的FESO4 / G.然后通过湿造粒方法将240小时发酵的大豆作为胶囊。然后评估它们的外观，重量变异，崩解时间和抗氧化性能。结果表明，发酵的大豆胶囊符合USP32 / NF27的重量变异和崩解标准。它们的抗氧化活性是？低于240小时发酵大豆，但仍然高于未发酵的大豆（P <0.05）。

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