Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean

@inproceedings{Pyo2006EffectOL,
  title={Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean},
  author={Young-Hee Pyo and Tung-Ching Lee and Young chul Lee},
  year={2006}
}
ABSTRACT: The antioxidant properties of 80% ethanolic extracts from soybean obtained with lactic acid fermentation using ABTS•+ [2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) diammonium salt] free radical decolorization assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay were measured, and the relationship between the observed antioxidant properties and the compositional changes in the isoflavone isomers was evaluated. Fermentation of soybean with 4 bacterial… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 24 CITATIONS