Fermented Soybean Products: Some Methods, Antioxidants Compound Extraction and their Scavenging Activity

Antioxidant compounds in food such as phenolic compounds played various roles as health promoting factors (e.g., cancer and cardiovascular disease), antimicrobial agents; flavor active compounds, colorants precursors and colloidal stability affecting factors as well as chelating agents. Fermented fo...

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Bibliographic Details
Published inAsian journal of biochemistry Vol. 4; no. 3; pp. 68 - 76
Main Authors Amadou, I., Yong-Hui, S., Sun, J., Guo-Wei, L.
Format Journal Article
LanguageEnglish
Published 01.09.2009
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Summary:Antioxidant compounds in food such as phenolic compounds played various roles as health promoting factors (e.g., cancer and cardiovascular disease), antimicrobial agents; flavor active compounds, colorants precursors and colloidal stability affecting factors as well as chelating agents. Fermented foods such as soy products have been in existence for thousands of years and received attention as sources of many effective antioxidants. This review discusses about the most commonly used fermented soybean food antioxidants, methods of their preparation and description of their scavenging activity/antiradical property.
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ISSN:1815-9923
DOI:10.3923/ajb.2009.68.76