Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

The content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains of Rhizopus oligosporus. The highest concentration of polyphenols was observed in soybean fermented for 4 days by R. oligosporus strain NRRL 5905 (5.307 mg/g). The strength of anti...

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Huvudupphovsmän: Maciej Kuligowski, Katarzyna Pawłowska, Iwona Jasińska-Kuligowska, Jacek Nowak
Materialtyp: Artigo
Språk:Inglês
Publicerad: Taylor & Francis Group 2017-01-01
Serie:CyTA - Journal of Food
Ämnen:
Soybean tempeh
fermentation
isoflavones
antioxidative activity
polyphenols
Länkar:http://dx.doi.org/10.1080/19476337.2016.1197316
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