Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.
In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC 14715 was performed. The effect of fermentation on the changes of total phenolic and flavonoid content and antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and Fe(2+)-chelating ability exerted by various solvent (water, 80% methanol, 80% ethanol, 80% acetone) extracts of black soybeans was examined. It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract. Among the various extracts examined, the acetone extract of fermented black soybeans showed the highest total phenolic and flavonoid content. The acetone extract and the methanol extract of fermented black soybeans showed the highest DPPH free radical-scavenging effect and Fe(2+)-chelating ability, respectively. Analysis of extraction yields showed that the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation. Water and methanol effectively extract the Fe(2+)-chelating principles from non-fermented and fermented black soybeans, respectively.
Graduate Institute of Food Science & Technology, National Taiwan University, 59 Lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan.
Ming-Yen
MY
Juan
Cheng-Chun
CC
Chou
D000975:Antioxidants / Q000378:metabolism*; D001412:Bacillus subtilis / Q000378:metabolism*; D046508:Culture Techniques; D005285:Fermentation; D005419:Flavonoids / Q000378:metabolism*; D010636:Phenols / Q000378:metabolism*; D013025:Glycine max / Q000737:chemistry* / Q000382:microbiology
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols