Antioxidant activity of tempe fermented with three different Rhizopus species

Tempe, a traditional Indonesian fermented soy-based food, reportedly has higher antioxidant activity than unfermented soybeans. In 2015, the Codex Alimentarius defined the starters of soybean tempe to be Rhizopus microsporus var. oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer. Most previou...

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Published inFood Science and Technology Research Vol. 29; no. 2; pp. 141 - 146
Main Authors Hara, Yurie, Tashiro, Haruka, Aoki, Hideyuki, Watanabe, Nakamichi
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2023
Japan Science and Technology Agency
Subjects
Aglycones
antioxidant activity
Antioxidants
Bleaching
Carotene
Fermentation
Fermented food
Fungi
Rhizopus
soybean
Soybeans
Starters
tempe
β-Carotene
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Abstract Tempe, a traditional Indonesian fermented soy-based food, reportedly has higher antioxidant activity than unfermented soybeans. In 2015, the Codex Alimentarius defined the starters of soybean tempe to be Rhizopus microsporus var. oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer. Most previous studies have focused only on tempe prepared with R. oligosporus. In this study, we compared the antioxidant activities of tempe fermented with three Rhizopus species and unfermented soybeans using assays for β-carotene bleaching (antioxidant activity), antioxidative potential, and oxidative stabilization. The β-carotene bleaching and antioxidative potential assays indicated that the tempe fermented with R. stolonifer had higher antioxidant activity than the tempe fermented with R. oligosporus and R. oryzae. We speculate that the high antioxidant properties of this product are attributable to the isoflavone aglycones and hydroxylated compounds produced by fermentation.
AbstractList Tempe, a traditional Indonesian fermented soy-based food, reportedly has higher antioxidant activity than unfermented soybeans. In 2015, the Codex Alimentarius defined the starters of soybean tempe to be Rhizopus microsporus var. oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer. Most previous studies have focused only on tempe prepared with R. oligosporus. In this study, we compared the antioxidant activities of tempe fermented with three Rhizopus species and unfermented soybeans using assays for β-carotene bleaching (antioxidant activity), antioxidative potential, and oxidative stabilization. The β-carotene bleaching and antioxidative potential assays indicated that the tempe fermented with R. stolonifer had higher antioxidant activity than the tempe fermented with R. oligosporus and R. oryzae. We speculate that the high antioxidant properties of this product are attributable to the isoflavone aglycones and hydroxylated compounds produced by fermentation.
ArticleNumber FSTR-D-22-00167
Author Watanabe, Nakamichi
Tashiro, Haruka
Hara, Yurie
Aoki, Hideyuki
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  fullname: Tashiro, Haruka
  organization: Department of Health Science, Showa Women's University
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  fullname: Aoki, Hideyuki
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  fullname: Watanabe, Nakamichi
  organization: Department of Health Science, Showa Women's University
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SubjectTerms Aglycones
antioxidant activity
Antioxidants
Bleaching
Carotene
Fermentation
Fermented food
Fungi
Rhizopus
soybean
Soybeans
Starters
tempe
β-Carotene
Title Antioxidant activity of tempe fermented with three different Rhizopus species
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