The Effects of Duration of Fermentation on Total Phenolic Content, Antioxidant Activity, and Isoflavones of The Germinated Jack Bean Tempeh (Canavalia Ensiformis)

IF 0.7 Q4 PHARMACOLOGY & PHARMACY INDONESIAN JOURNAL OF PHARMACY Pub Date : 2023-09-04 DOI:10.22146/ijp.6658
Iva Tsalissavrina, Agnes Murdiati, Sri Raharjo, Lily Arsanti Lestari
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Abstract

The daily consumption pattern of people in Indonesia is very close to the consumption of side dishes derived from legumes, especially those consumed in the form of tempeh food products. The purpose of this study was to determine the content of total phenolic compounds, flavonoids, antioxidant activity and isoflavone content of germinated jackbean tempeh with a fermentation duration of 0–5 days. Isoflavone extract was obtained by the extraction method using 70% alcohol. The total content of phenolic compounds was measured by the method of Folin ciocalteau, antioxidant activity was measured with DPPH and isoflavone content was determined using High Performance Liquid Chromatography (HPLC). The total content of phenolic compounds (TPC), antioxidant activity and isoflavone was analyzed using the ANOVA assay and differences between treatments compared to the Smallest Real Difference test with a meaningfulness level of 5%. The total phenolic compound content and the highest antioxidant activity during the tempeh fermentation process were obtained on the 5th day fermentation period of 10.70±0.31 (mg. GAE/g) for total phenolic and 457.04±151.91(%) for IC50 values with intergroup test results showed significant differences. The highest isoflavone deposits were also obtained at day 5 tempeh fermentation duration for all isoflavones i.e. daidzein, glycitein, genistein and factor-2 and there were significant differences between treatment groups. The isoflavone content was 4.6341±1.7431 mg/kg for daidzein, 5.4483±2.2936 mg/kg for glycitein, 0.9236±0.3288 mg/kg for genistein and 0.458±0.209 for factor-2. This study shows that the germination and fermentation process of tempeh causes changes in the content of total phenolic compounds and antioxidant activity as well as increasing and influencing the isoflavone profile.
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发酵时间对萌发豆豉总酚含量、抗氧化活性和异黄酮含量的影响
印尼人的日常消费模式与豆类配菜的消费非常接近,特别是以豆豉食品的形式消费。本试验旨在测定发酵期为0 ~ 5 d的豆豉中总酚类化合物、类黄酮含量、抗氧化活性和异黄酮含量。采用70%乙醇提取法,得到大豆异黄酮提取物。采用Folin ciocalteau法测定其总酚类化合物含量,DPPH法测定其抗氧化活性,高效液相色谱法测定其异黄酮含量。采用方差分析(ANOVA)分析酚类化合物(TPC)总含量、抗氧化活性和异黄酮含量,并采用最小真实差异检验(最小真实差异检验,有意义水平为5%)分析处理间的差异。发酵第5天总酚含量为10.70±0.31 (mg),抗氧化活性最高。IC50值为457.04±151.91(%),组间差异有统计学意义(p < 0.05)。大豆苷元、糖苷元、染料木素和因子-2等异黄酮在发酵第5天的沉积量也最高,且各处理组间差异显著。大豆苷元含量为4.6341±1.7431 mg/kg,糖苷元含量为5.4483±2.2936 mg/kg,染料木素含量为0.9236±0.3288 mg/kg,因子-2含量为0.458±0.209 mg/kg。本研究表明,豆豉的萌发和发酵过程引起了总酚类化合物含量和抗氧化活性的变化,并增加和影响了异黄酮的含量。
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来源期刊
INDONESIAN JOURNAL OF PHARMACY
INDONESIAN JOURNAL OF PHARMACY PHARMACOLOGY & PHARMACY-
CiteScore
1.20
自引率
0.00%
发文量
38
审稿时长
12 weeks
期刊介绍: The journal had been established in 1972, and online publication was begun in 2008. Since 2012, the journal has been published in English by Faculty of Pharmacy Universitas Gadjah Mada (UGM) Yogyakarta Indonesia in collaboration with IAI (Ikatan Apoteker Indonesia or Indonesian Pharmacist Association) and only receives manuscripts in English. Indonesian Journal of Pharmacy is Accredited by Directorate General of Higher Education. The journal includes various fields of pharmaceuticals sciences such as: -Pharmacology and Toxicology -Pharmacokinetics -Community and Clinical Pharmacy -Pharmaceutical Chemistry -Pharmaceutical Biology -Pharmaceutics -Pharmaceutical Technology -Biopharmaceutics -Pharmaceutical Microbiology and Biotechnology -Alternative medicines.
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