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.