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Title

Fermentation as a bio-process to obtain functional soybean flours

AuthorsFernández-Orozco, Rebeca ; Frías, Juana ; Muñoz, Rosario ; Zielinski, Henryk
KeywordsSoybean
Fermentation
SOD-like activity
PRTC
Phosphatidylcholine peroxidation
TEAC
Vitamin C
Vitamin E
Total phenolic compounds
Reduced glutathione
Issue Date2007
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 55(22): 8972-9 (2007)
AbstractThe effect of fermentation on the ntioxidant compounds [vitamins C and E, total phenolic compounds (TPC), and reduced glutathione (GSH)], and antioxidant capacity [superoxide anion scavenging activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), inhibition of phosphatidylcholine (PC) peroxidation, and Trolox equivalent antioxidant capacity (TEAC)] of soybean (Glycine max cv. Merit) was studied. Fermentation was carried out in solid state in cracked seeds inoculated with Aspergillus oryzae, Rhizopus oryzae, Bacillus subtilis, and Lactobacillus plantarum and in liquid state either in cracked seeds or milled soybean flours fermented naturally by only the microorganisms present in the seeds or by inoculation with L. plantarum. Vitamin C was not detected in the studied samples. Fermentation caused a decrease in vitamin E activity, except when cracked seed was fermented with A. oryzae, R. oryzae, or B. subtilis that increased 31, 30, and 89%, respectively. Fermentation produced an increase in TPC content and did not affect or reduce the GSH content. Fermentation decreased SOD-like activity drastically, while PRTC increased except when it was carried out naturally in cracked seed. TEAC values rose sharply when soybeans were fermented with B. subtilis. Processed soybean extracts inhibited PC peroxidation in comparison with the control assay. On the basis of the results obtained, the relative contributions of vitamin E, TPC, and GSH to antioxidant capacity were calculated and results showed a very high TPC contribution and a low contribution of GSH and vitamin E activity. Optimum results for functional soybean flours were achieved when fermentation was carried out with B. subtilis inoculum
Publisher version (URL)http://dx.doi.org/10.1021/jf071823b
URIhttp://hdl.handle.net/10261/35804
DOI10.1021/jf071823b
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IFI) Artículos
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