Soybean and Fermented Soybean Extract Antioxidant Activities
Today, people are more interested in the foods
beneficial on their health. However, there are still lacks of accurate
knowledge in the field of biological properties, functional properties,
including the application of legume in foods. This study focused on
antioxidant activity of soybean (SB) and fermented soybean (FSB)
crude extracts evaluating to have more information in fortification SB
and FSB crude extracts in food products and/or dietary supplement.
SB and FSB crude extracts were prepared by infusion with water and
ethanol. The antioxidant activity of crude extracts was studied with
DPPH and ABTS assay including commercial standard. From both
DPPH and ABTS assay, the antioxidant activity of SB and FSB water
crude extract showed higher antioxidant activity than ethanol crude
extract, and FSB crude extract showed higher antioxidant activity
than SB crude extract. In DPPH assay, BHT and vitamin C showed
IC50 values at 0.241, 0.039 mg/ml, in ABTS assay. In addition,
Trolox showed IC50 at 0.058 mg/ml respectively. FSB water crude
extract showed high antioxidant activity. Finally, the functional
properties study of both water and ethanol crude extracts should be
done for beneficial in application of these extracts in food products
and dietary supplement in the near future.
[1] Jing, L.G. and Zhang, Y. Z., 2006, Determination of Soybean
Isoflavones Extracted from Soybean by HPLC, Journal of US-China
Medical Science, 26(3): 629-632.
[2] Garcia, M. C., Torre, M., Marina, M. L., and Laborada,
F.(1997).Composition and characterization of soybean and related
products. Cri. Rev. Food Sci .Nutr.37:361-391.
[3] Messina, M., and Barns, S.(1991).The role of soy products in reduced
risk of cancer. J. Natl. Cancer Inst.83:541-546.
[4] Hawrylewicz, E.J., Zapata, J.J., and Blair, W.H. (1995). Soy and
experimental cancer: animal study.J.Nutr.125:698S-708S.
[5] Chiechia, L.M ., Secretob, G., Amorec, M D., Fanellid, M., Venturellib,
E., Cantatorec, F., Valerioa, T ., Laselvac, G and Loizzia, P.
(2002).Efficacy of a soy rich diet in preventing postmenopausal
osteoporosis: the Menfis randomized trial .Maturitas.42: 295-300.
[6] Sumi, H., Hamada, H., Tsushima, H., Mihara, H., and Muraki, H.(1987).
A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto;
a typical and popular soybean food in the Japanese diet. Experientia, 43:
1110-1111.
[7] Anthony, M.S., Carkson, T.B., Hughes, V.L., Jr. Morgan, T. M., and
Burke, G.L.(1996).Soy isoflavones improve cardiovascular risk factors
without affecting the reproductive system of peripubertal rhesus
monkey.J.Nutr.126:43-50.
[8] Anderson, J.W., Smith, B.M, and Washnock, C.S. (1999).
Cardiovascular and renal benefit of dry bean and soybean intake
Am.J.Chin.Nutr.70:464s-474s.
[9] Brenner, B.M., Meyer, T.W., and Hastetter, T.H.(1982).Dietary protein
b
a
d
c
0.00
10.00
20.00
30.00
40.00
50.00
SBW FSBW SBE FSBE
IC50 (mg/ml)
Sample
b
a
d
c
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
SBW FSBW SBE FSBE
IC50(mg/ml)
Sample
intahe and the progressive nature of kidney disease: the role of
hemodynamically mediated glomerular injury in the pathogenesis of
progressive glomerular sclerosis in aging, renal ablation, and intrinsic
renal disease..J.Med.307: 652-659.
[10] Kim, N.Y., Song, E.J., Kwon, D.Y., Kim, H.P., and Heo,
M.Y.(2008).Antioxidant and antimutagenic activities of Korean
fermented soybean. Food and chemical toxicology.46:1184-1189.
[11] Chukeatirote, E., and Thakang, P.(2006).Chemical composition of thua
nao-a Fermented Soybean Food of Northern Thailand. Chaing Mai
J.Sci.33(2):243-245.
[12] Chantawannakul, P., Oncharoen, A., Klanbut, K., Chukeatirote, E., and
Lumyong, S. (2002).Characterization of protease of Bacillus subtilis
strain 38 isolated from traditionally fermented soybean in Northern
Thailand. ScienceAsia. 28 : 241-245.
[13] Moktan, B., Saha, J., and Sarkar, P.K. (2008). Antioxidant activities of
soybean as affected by Bacillus-fermentation to kinema. Food Research
International. 41: 586-593.
[14] Kwak, C.K., Lee, M.S., and Park, S.C.(2007). Higher antioxidant
properties of Chungkookjang a fermented soybean paste, may be due to
increased aglycone and malonylglycoside isoflavone during
fermentation. Nutrition Research.27:719-727.
[15] Juan, M-Y., and Chou, C-C. (2010). Enhancement of antioxidant
activity, total phenolic and flavonoid content of black soybeans by solid
state fermentation with Bacillus subtilis BCRC14715 .Food
Microbiology. 27:586-591.
[16] Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E., Frazier,R.A.
(2011). Free-amino acid profiles of thua nao, a Thai fermented soybean.
Food Chemistry .125:342-347.
[17] Oonsivilai,R., Cheng, C.,Bomser, J.A., Ferruzzi, M.G., and Ningsanond,
S.(2007).Phytochemical profiling and detoxification properties of
Thunbergia Laurifolia Lindl (Rang Chuet) extracts.Journal of
Ethnopharmacology. 114:300-306.
[18] Ksouri, R., Falleh, H., Megdiche ,W., Trabelsi, N., Mhamdi, B., Chaieb,
K., Bakrouf, A., Magné, C., and Abdelly, C.(2009). Antioxidant and
antimicrobial activities of the edible medicinal halophyte Tamarix
gallica L. and related polyphenolic constituents. Food and Chemical
Toxicology 47: 2083-2091.
[19] J. Singthong, R. Oonsivilai, J. Oonmetta-aree, S. Ningsanond. 2012.
Phytochemical profiles, antioxidant activity, and cytotoxicity of
Cissampelos pareira (Krueo Ma Noy) extract on Caco-2 cells. The 14th
Food Innovation Asia Conference 2012. Bitec, Bagna, Bangkok, June
14-15, Poster Presentation.
[20] Oonsivilai, R., Singthong, J. Oonmetta-aree, J., and Ningsanond, S.
2012. Bioactivity, antioxidant activity, and cytotoxicity of Yanang,
Kreu-Ma Noy, and Rang Chuet extracts. IFT Annual Meeting 2012, Las
Vegas, USA, June 23-29, Poster Presentation.
[21] R. Oonsivilai, N. Chaijareonudomroung, Y. Huantanom., and A.
Oonsivilai. 2010. Extraction condition of Echinocactus grusonii. World
Academy of Science, Engineering and Technology Journal. 70: 366:
369.
[22] Singthong, J. Oonsivilai, R., Oonmetta-aree., and Ningsanond, S. 2011.
Phytochemical oprofile, antioxidant activity and cytotoxicity of
Tiliacora triandra (Colebr.) Diels. (Yanang) extracts on Caco-2-cells.
The 5th Thailand Congress of Nutrition 2011. September 5-7. Oral
Presentation.
[1] Jing, L.G. and Zhang, Y. Z., 2006, Determination of Soybean
Isoflavones Extracted from Soybean by HPLC, Journal of US-China
Medical Science, 26(3): 629-632.
[2] Garcia, M. C., Torre, M., Marina, M. L., and Laborada,
F.(1997).Composition and characterization of soybean and related
products. Cri. Rev. Food Sci .Nutr.37:361-391.
[3] Messina, M., and Barns, S.(1991).The role of soy products in reduced
risk of cancer. J. Natl. Cancer Inst.83:541-546.
[4] Hawrylewicz, E.J., Zapata, J.J., and Blair, W.H. (1995). Soy and
experimental cancer: animal study.J.Nutr.125:698S-708S.
[5] Chiechia, L.M ., Secretob, G., Amorec, M D., Fanellid, M., Venturellib,
E., Cantatorec, F., Valerioa, T ., Laselvac, G and Loizzia, P.
(2002).Efficacy of a soy rich diet in preventing postmenopausal
osteoporosis: the Menfis randomized trial .Maturitas.42: 295-300.
[6] Sumi, H., Hamada, H., Tsushima, H., Mihara, H., and Muraki, H.(1987).
A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto;
a typical and popular soybean food in the Japanese diet. Experientia, 43:
1110-1111.
[7] Anthony, M.S., Carkson, T.B., Hughes, V.L., Jr. Morgan, T. M., and
Burke, G.L.(1996).Soy isoflavones improve cardiovascular risk factors
without affecting the reproductive system of peripubertal rhesus
monkey.J.Nutr.126:43-50.
[8] Anderson, J.W., Smith, B.M, and Washnock, C.S. (1999).
Cardiovascular and renal benefit of dry bean and soybean intake
Am.J.Chin.Nutr.70:464s-474s.
[9] Brenner, B.M., Meyer, T.W., and Hastetter, T.H.(1982).Dietary protein
b
a
d
c
0.00
10.00
20.00
30.00
40.00
50.00
SBW FSBW SBE FSBE
IC50 (mg/ml)
Sample
b
a
d
c
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
SBW FSBW SBE FSBE
IC50(mg/ml)
Sample
intahe and the progressive nature of kidney disease: the role of
hemodynamically mediated glomerular injury in the pathogenesis of
progressive glomerular sclerosis in aging, renal ablation, and intrinsic
renal disease..J.Med.307: 652-659.
[10] Kim, N.Y., Song, E.J., Kwon, D.Y., Kim, H.P., and Heo,
M.Y.(2008).Antioxidant and antimutagenic activities of Korean
fermented soybean. Food and chemical toxicology.46:1184-1189.
[11] Chukeatirote, E., and Thakang, P.(2006).Chemical composition of thua
nao-a Fermented Soybean Food of Northern Thailand. Chaing Mai
J.Sci.33(2):243-245.
[12] Chantawannakul, P., Oncharoen, A., Klanbut, K., Chukeatirote, E., and
Lumyong, S. (2002).Characterization of protease of Bacillus subtilis
strain 38 isolated from traditionally fermented soybean in Northern
Thailand. ScienceAsia. 28 : 241-245.
[13] Moktan, B., Saha, J., and Sarkar, P.K. (2008). Antioxidant activities of
soybean as affected by Bacillus-fermentation to kinema. Food Research
International. 41: 586-593.
[14] Kwak, C.K., Lee, M.S., and Park, S.C.(2007). Higher antioxidant
properties of Chungkookjang a fermented soybean paste, may be due to
increased aglycone and malonylglycoside isoflavone during
fermentation. Nutrition Research.27:719-727.
[15] Juan, M-Y., and Chou, C-C. (2010). Enhancement of antioxidant
activity, total phenolic and flavonoid content of black soybeans by solid
state fermentation with Bacillus subtilis BCRC14715 .Food
Microbiology. 27:586-591.
[16] Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E., Frazier,R.A.
(2011). Free-amino acid profiles of thua nao, a Thai fermented soybean.
Food Chemistry .125:342-347.
[17] Oonsivilai,R., Cheng, C.,Bomser, J.A., Ferruzzi, M.G., and Ningsanond,
S.(2007).Phytochemical profiling and detoxification properties of
Thunbergia Laurifolia Lindl (Rang Chuet) extracts.Journal of
Ethnopharmacology. 114:300-306.
[18] Ksouri, R., Falleh, H., Megdiche ,W., Trabelsi, N., Mhamdi, B., Chaieb,
K., Bakrouf, A., Magné, C., and Abdelly, C.(2009). Antioxidant and
antimicrobial activities of the edible medicinal halophyte Tamarix
gallica L. and related polyphenolic constituents. Food and Chemical
Toxicology 47: 2083-2091.
[19] J. Singthong, R. Oonsivilai, J. Oonmetta-aree, S. Ningsanond. 2012.
Phytochemical profiles, antioxidant activity, and cytotoxicity of
Cissampelos pareira (Krueo Ma Noy) extract on Caco-2 cells. The 14th
Food Innovation Asia Conference 2012. Bitec, Bagna, Bangkok, June
14-15, Poster Presentation.
[20] Oonsivilai, R., Singthong, J. Oonmetta-aree, J., and Ningsanond, S.
2012. Bioactivity, antioxidant activity, and cytotoxicity of Yanang,
Kreu-Ma Noy, and Rang Chuet extracts. IFT Annual Meeting 2012, Las
Vegas, USA, June 23-29, Poster Presentation.
[21] R. Oonsivilai, N. Chaijareonudomroung, Y. Huantanom., and A.
Oonsivilai. 2010. Extraction condition of Echinocactus grusonii. World
Academy of Science, Engineering and Technology Journal. 70: 366:
369.
[22] Singthong, J. Oonsivilai, R., Oonmetta-aree., and Ningsanond, S. 2011.
Phytochemical oprofile, antioxidant activity and cytotoxicity of
Tiliacora triandra (Colebr.) Diels. (Yanang) extracts on Caco-2-cells.
The 5th Thailand Congress of Nutrition 2011. September 5-7. Oral
Presentation.
@article{"International Journal of Biological, Life and Agricultural Sciences:62768", author = "W. Samruan and A. Oonsivilai and R. Oonsivilai", title = "Soybean and Fermented Soybean Extract Antioxidant Activities", abstract = "Today, people are more interested in the foods
beneficial on their health. However, there are still lacks of accurate
knowledge in the field of biological properties, functional properties,
including the application of legume in foods. This study focused on
antioxidant activity of soybean (SB) and fermented soybean (FSB)
crude extracts evaluating to have more information in fortification SB
and FSB crude extracts in food products and/or dietary supplement.
SB and FSB crude extracts were prepared by infusion with water and
ethanol. The antioxidant activity of crude extracts was studied with
DPPH and ABTS assay including commercial standard. From both
DPPH and ABTS assay, the antioxidant activity of SB and FSB water
crude extract showed higher antioxidant activity than ethanol crude
extract, and FSB crude extract showed higher antioxidant activity
than SB crude extract. In DPPH assay, BHT and vitamin C showed
IC50 values at 0.241, 0.039 mg/ml, in ABTS assay. In addition,
Trolox showed IC50 at 0.058 mg/ml respectively. FSB water crude
extract showed high antioxidant activity. Finally, the functional
properties study of both water and ethanol crude extracts should be
done for beneficial in application of these extracts in food products
and dietary supplement in the near future.", keywords = "Antioxidant activity, Fermented soybean (FSB)
crude extracts, soybean (SB) crude extracts.", volume = "6", number = "12", pages = "1149-4", }