Daidzein and genestein contents in tempeh and selected soy products

Haron, Hasnah; Ismail, Amin; Azlan, Azrina; Shahar, Suzana; Peng, Loh Su

doi:10.1016/j.foodchem.2009.01.053

Cited by 55 publications

(44 citation statements)

References 19 publications

(42 reference statements)

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“…The chemical composition of tempeh in this study was higher than that reported by Haron et al (2009), who observed, for raw tempeh, 65% average moisture, 17.5% protein, 9.2% lipid, 7.6% carbohydrate and 0.6% ash. The USDA database (United States Department of Agriculture, 2010) reports 59.6% moisture, 18.5% protein, 10.8% lipid, 9.4% carbohydrate and 1.6% ash.…”

Section: Resultscontrasting

confidence: 91%

“…During the first stage of fermentation (6 hours), aglycone content increased by 58% in comparison to cotyledons, and after 24-hour fermentation, both cultivars contained more aglycones in tempeh than in cotyledons. Other authors also observed that aglycone increased with fermentation time, and that after 24-hour fermentation, the amount of isoflavone aglycone doubles (Nakajima et al, 2005;Haron et al, 2009). Silva et al (2011) reported that the autoclaved whole soybean flour fermented with Aspergillus oryzae contained 36.25% of aglycones in comparison to the autoclaved whole soybean flour (6.94%), after 24 hours.…”

Section: Resultsmentioning

confidence: 78%

“…Nakajima et al (2005) also reported that the amount of aglycones increased with fermentation time, and it effectively doubled after 24-hour fermentation. Haron et al (2009) reported higher values of aglycone forms in raw tempeh.…”

Section: Resultsmentioning

confidence: 91%

“…Fermentation is a processing technique in which the hydrolysis of glycosides can occur, as a result of microbial activities, forming aglycones (Nakajima et al, 2005;Haron et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

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-The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the aglycone forms in the tempeh from both cultivars was increased. The malonyl forms reduced 83% after cooking. Less than 24 hours of refrigeration did not affect the isoflavone profile of tempeh from either cultivar, which is a good indicator of its quality. The tempeh maintains the high and low isoflavone content of the cultivars, which indicates that cultivar differences in this trait should be considered when processing tempeh.Index terms: Rhizopus microsporus var. oligosporus, aglycone, fermentation, functional food, high performance liquid chromatography, malonyl. Mudanças no perfil de isoflavonas e na composição química de 'tempeh' durante o processamento e a refrigeraçãoResumo -O objetivo deste trabalho foi analisar mudanças no perfil de isoflavonas, determinado por meio de cromatografia líquida de alta eficiência, em diferentes estágios do processamento e após refrigeração de 'tempeh'. Para a produção do 'tempeh', grãos de soja limpos das cultivares BR 36 (baixo teor de isoflavonas) e IAS 5 (alto teor) foram descascados, e os cotilédones foram hidratados e, em seguida, cozidos por 30 min em água fervente. Em seguida, esporos do fungo Rhizopus microsporus var. oligosporus foram inoculados nos cotilédones cozidos e resfriados, e incubados a 32ºC por 6, 12, 18 e 24 horas em sacos perfurados de polipropileno, para fermentação. O 'tempeh' resultante foi refrigerado por 6, 12, 18 e 24 horas. Após 24 horas de fermentação, os teores de glicosídeos de isoflavonas reduziram-se em 50%, e os das formas agliconas aumentaram, em ambas as cultivares. Após o cozimento, as formas malonil reduziram-se em 83%. A refrigeração por menos de 24 horas não afetou o perfil de isoflavonas no 'tempeh' das duas cultivares, o que é um bom indicador de sua qualidade. O 'tempeh' mantém os altos e baixos conteúdos de isoflavonas das cultivares, o que indica que as diferenças entre cultivares, para esta característica, devem ser consideradas durante o processamento de 'tempeh'.Termos para indexação: Rhizopus microsporus var. oligosporus, aglicona, fermentação, alimento funcional, cromatografia líquida de alta eficiência, malonil.

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Section: Resultscontrasting

confidence: 91%

Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 91%

“…Fermentation is a processing technique in which the hydrolysis of glycosides can occur, as a result of microbial activities, forming aglycones (Nakajima et al, 2005;Haron et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Ferreira

Oliveira

Mandarino

et al. 2011

Pesq. agropec. bras.

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“…Nakashima et al (2005) also observed reduction in isoflavone content in tempeh, and Haron et al (2009) reported 43% reduction in total isoflavone in raw tempeh compared to that of fried isoflavone.…”

Section: Spectrophotometric Determination Of the Phytic Acidmentioning

confidence: 88%

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

et al. 2012

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Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.

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