Fermented Soybean Products: Some Methods, Antioxidants Compound Extraction and their Scavenging Activity

By I. Amadou, S. Yong-Hui, J. Sun and L. Guo-Wei , Asian Journal of Biochemistry (2009)

Antioxidant compounds in food such as phenolic compounds played various roles as health promoting factors (e.g., cancer and cardiovascular disease), antimicrobial agents; flavor active compounds, colorants precursors and colloidal stability affecting factors as well as chelating agents. Fermented foods such as soy products have been in existence for thousands of years and received attention as sources of many effective antioxidants. This review discusses about the most commonly used fermented soybean food antioxidants, methods of their preparation and description of their scavenging activity/antiradical property.

The different methods of fermentation process of soybean contribute to the increase of the biological activities that offers opportunity to the novel food value and also various procedures of extracting the antioxidant are shown for their scavenging activity test.

　　 In most cases the studies suggest that the fermented soybean products extracts, their mixtures, isolates and concentrates are with useful nutritional antioxidants effects; it is likely that many of them their structure-activity relationship, possible mechanisms and the essential biofactors contributing to the enhancement of the antioxidant activities during the fermentation remain to be investigated.