Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient. International journal of food sciences and nutrition [Int J Food Sci Nutr] Journal article | | Title | Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient. | | Author(s) | Lin YC, Chou CC | | Institution | Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan. | | Source | Int J Food Sci Nutr 2009 Nov; 60(7):627-636. | | Abstract | Aspergillus awamori-fermented black soybeans, a healthy food ingredient, were subjected to heating at 40-100 degrees C for 30 min. After heat treatment, the methanol extract of the fermented black soybeans was examined for antioxidant activity including the 2,2-diphenyl-1-picryl-hydrozyl radical-scavenging effect and the Fe(2+)-chelating ability. It was found that antioxidant activity exerted by the methanol extract was stable with heating at a temperature up to 80 degrees C for 30 min. The extract showed a reduced antioxidant activity after heating the fermented black soybeans at 100 degrees C for 30 min. However, it showed approximately 70% and 40%, respectively, of the original 2,2-diphenyl-1-picryl-hydrozyl radical-scavenging effect and the Fe(2+)-chelating ability. Heating also reduced the total phenolic and anthocyanin content in the fermented black soybeans, but this reduction did not coincide closely with the reduction of antioxidant activity observed. | | Language | ENG | | Pub Type(s) | JOURNAL ARTICLE
| | PubMed ID | 19817642 |
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