Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation

The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao-fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to d...

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Main Authors: Dajanta K., Apichartsrangkoon A., Chukeatirote E.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-82555187394&partnerID=40&md5=44ef3309cc7b7a86497ca6ebac37f173
http://cmuir.cmu.ac.th/handle/6653943832/629
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spelling th-cmuir.6653943832-6292014-08-29T08:50:30Z Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation Dajanta K. Apichartsrangkoon A. Chukeatirote E. The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao-fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to determine antioxidant activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay. Total phenolic contents of thua nao samples (both TNMX and TNB51) were significantly higher than those of the CNF samples (with an increase around 21 and 35%, respectively). A correlation between larger amount of total phenolics and higher antioxidant activity as determined by the β-carotene-linoleic acid model was observed in these extracts. All these results indicate that production process and bacterial fermentation are responsible for improvement of total phenolics and antioxidant activity. The potential use of B. subtilis TN51 appears to be a suitable fermenting strain to promote antioxidant property in cooked soybean. © 2011 Dajanta K, et al. 2014-08-29T08:50:30Z 2014-08-29T08:50:30Z 2011 Article 19485948 10.4172/1948-5948.1000056 http://www.scopus.com/inward/record.url?eid=2-s2.0-82555187394&partnerID=40&md5=44ef3309cc7b7a86497ca6ebac37f173 http://cmuir.cmu.ac.th/handle/6653943832/629 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao-fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to determine antioxidant activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay. Total phenolic contents of thua nao samples (both TNMX and TNB51) were significantly higher than those of the CNF samples (with an increase around 21 and 35%, respectively). A correlation between larger amount of total phenolics and higher antioxidant activity as determined by the β-carotene-linoleic acid model was observed in these extracts. All these results indicate that production process and bacterial fermentation are responsible for improvement of total phenolics and antioxidant activity. The potential use of B. subtilis TN51 appears to be a suitable fermenting strain to promote antioxidant property in cooked soybean. © 2011 Dajanta K, et al.
format Article
author Dajanta K.
Apichartsrangkoon A.
Chukeatirote E.
spellingShingle Dajanta K.
Apichartsrangkoon A.
Chukeatirote E.
Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
author_facet Dajanta K.
Apichartsrangkoon A.
Chukeatirote E.
author_sort Dajanta K.
title Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
title_short Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
title_full Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
title_fullStr Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
title_full_unstemmed Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
title_sort antioxidant properties and total phenolics of thua nao (a thai fermented soybean) as affected by bacillus-fermentation
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-82555187394&partnerID=40&md5=44ef3309cc7b7a86497ca6ebac37f173
http://cmuir.cmu.ac.th/handle/6653943832/629
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