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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Bibliografski detalji
Glavni autori: Maciej Kuligowski, Katarzyna Pawłowska, Iwona Jasińska-Kuligowska, Jacek Nowak
Format: Artigo
Jezik:Inglês
Izdano: Taylor & Francis Group 2017-01-01
Serija:CyTA - Journal of Food
Teme:
Soybean tempeh
fermentation
isoflavones
antioxidative activity
polyphenols
Online pristup:http://dx.doi.org/10.1080/19476337.2016.1197316
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