Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean
In this study, sufu, a Chinese traditional fermented product of soybean, was prepared by ripening salted tofu cubes in the mash of Aspergillus oryzae-fermented rice–soybean koji possessing various hydrolytic enzymes at 25°C, 37°C and 45°C. Antioxidant activity including 2,2-diphenyl-2-picylhydoxyl (DPPH) radical-scavenging activity, Fe2+-chelating ability and reducing power exerted by the methanol extract of sufu was determined and compared with that of the non-fermented tofu extract. It was found that antioxidant activity of the sufu extracts was, generally, higher than the non-fermented tofu extract. Ripening temperature and the duration of ripening period affected the antioxidant activity of the sufu extracts. Taking into account of extraction yields, the sufu product ripened at 45°C for 16 days showed the most profound enhancement in the DPPH radical-scavenging effect and Fe2+-iron-chelating ability, which is 3.4 and 11.5 folds, respectively, that noted with the non-fermented tofu.
Journal: Journal of Bioscience and Bioengineering - Volume 112, Issue 1, July 2011, Pages 49–53