Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 60, Issue 7, Pages 627-636Publisher
TAYLOR & FRANCIS LTD
DOI: 10.3109/09637480801992492
Keywords
Fermented black soybean; antioxidant activity; anthocyanin; total phenolics
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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-picrylhydrozyl radical-scavenging effect and the Fe2+-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 Fe2+-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.
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