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Antioxidant Properties of Fermented Soy during Shelf Life

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Abstract

Glycine max (soybean) is a fundamental food in human nutrition, largely utilized by the consumers, and in particular, fermented soy is mainly used. However, health benefits of the products can change during the shelf life as oxidation processes occur determining alterations of protein and lipid constituents leading to a decrease of nutritional quality. Therefore, the oxidative stability of the fermented soy during the shelf life was studied. The antioxidant potential of this product was evaluated by estimating total phenols, free radical scavenger activity using DPPH and ABTS tests, and the degree of lipid peroxidation, from I up to IX weeks. The antioxidant capacity after an initial decrease, increased again at VII-IX weeks. Lipid peroxidation was evaluated by comparing non fermented and fermented soy. The results disclosed a low amount of peroxides in the fermented soy, suggesting that fermentation brings to an improvement of the product associated to a decreased lipid peroxidation at longer times. Fractions of aqueous extract, obtained at the end of the shelf life from fermented soy, showed an enrichment in antioxidant peptides.

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Abbreviations

ABTS:

2, 2′-azinobis(3-ethylbenzothiazoline 6-sulfonate)

Acn:

Acetonitrile

BHT:

Butylated hydroxytoluene

CHP:

Cumene hydroperoxide

DPPH:

1,1-diphenyl-2-picrylhydrazyl

DTT:

Dithiothreitol

GAE:

Gallic acid equivalents

FS:

Fermented soy

MDA:

Malondialdehyde

NFS:

Non fermented soy

OPA:

Ortho-phthalaldehyde

RT:

Room temperature

TFA:

Trifluoroacetic acid

TPC:

Total phenolic compounds

TEAC:

Trolox C equivalent antioxidant capacity

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Authors and Affiliations

  1. Department of Biomedical Sciences, University of Padova, via Ugo Bassi 58/b, 35131, Padova, Italy

    Federica Tonolo, Laura Moretto, Alessandra Folda, Valeria Scalcon & Maria Pia Rigobello

  2. Institute of Neuroscience (CNR), viale G. Colombo 3, 35131, Padova, Italy

    Alberto Bindoli

  3. Centrale del Latte di Vicenza s.p.a, via A. Faedo 60, 36100, Vicenza, Italy

    Marco Bellamio & Emiliano Feller

Authors
  1. Federica Tonolo
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  2. Laura Moretto
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  3. Alessandra Folda
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  4. Valeria Scalcon
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  8. Maria Pia Rigobello
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Correspondence to Maria Pia Rigobello.

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Tonolo, F., Moretto, L., Folda, A. et al. Antioxidant Properties of Fermented Soy during Shelf Life. Plant Foods Hum Nutr 74, 287–292 (2019). https://doi.org/10.1007/s11130-019-00738-6

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