The effect of temperature and time processing on the isoflavone content from fermented soybean
2004
Harisun Yaakob | Noor Azwani Zainol | Ramlan Abd. Aziz | Mohamad Roji Sarmidi, Teknologi Malaysia Univ. (UTM), 81310 Skudai, Johor (Malaysia). Faculty of Chemical Engineering and Natural Resources Engineering
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 35°C 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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