Citation
Harisun Yaakob, . and Noor Azwani Zainol, . and Ramlan Abd. Aziz, . and Mohamad Roji Sarmidi, . (2004) The effect of temperature and time processing on the isoflavone content from fermented soybean. [Proceedings Paper]
Abstract
Isoflavone is a natural phytochemical content in soy bean. There are four active ingredients in isoflavone such as genestein genestin daidzein and daidzin. The objective of this study was to evaluate the effects of the parameter such as temperature and time of fermentation on the content of isoflavone. Saponification method with ethanol/water mixture was used as a solvent in the isoflavone extraction process. The isoflavone content determined by optical density method using a spectrophotometer. Optical density was detected at 263nm for gene stein and genestin and 249nm detected for daidzein and daidzin. The time and temperature of fermentation influence the percentage of isoflavone content. The temperature at 35C and the fermentation time of 48 result in a high yield of isoflavone. The highest amount of diadzein diadzin gene stein and genestin are 1.23mug/g 0.54mug/g 0.5mug/g and 0.27mug/g.
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Abstract
Isoflavone is a natural phytochemical content in soy bean. There are four active ingredients in isoflavone such as genestein genestin daidzein and daidzin. The objective of this study was to evaluate the effects of the parameter such as temperature and time of fermentation on the content of isoflavone. Saponification method with ethanol/water mixture was used as a solvent in the isoflavone extraction process. The isoflavone content determined by optical density method using a spectrophotometer. Optical density was detected at 263nm for gene stein and genestin and 249nm detected for daidzein and daidzin. The time and temperature of fermentation influence the percentage of isoflavone content. The temperature at 35C and the fermentation time of 48 result in a high yield of isoflavone. The highest amount of diadzein diadzin gene stein and genestin are 1.23mug/g 0.54mug/g 0.5mug/g and 0.27mug/g.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 2 tables |
| AGROVOC Term: | FLAVONOIDS |
| AGROVOC Term: | FERMENTED FOODS |
| AGROVOC Term: | SOYBEANS |
| AGROVOC Term: | FERMENTATION |
| AGROVOC Term: | TEMPERATURE |
| AGROVOC Term: | SAPONIFICATION |
| AGROVOC Term: | SOLVENT EXTRACTION |
| AGROVOC Term: | YIELDS |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/15606 |
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