alexa Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation
ISSN: 1948-5948

Journal of Microbial & Biochemical Technology
Open Access

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Research Article

Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation

Katekan Dajanta1,2, Arunee Apichartsrangkoon1 and Ekachai Chukeatirote3,*

1Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand

2Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000 Thailand

3School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand

*Corresponding Author:
Dr. Ekachai Chukeatirote
School of Science, Mae Fah Luang University
Chiang Rai 57100, Thailand
E-mail: [email protected]

Received Date: February 24, 2011; Accepted Date: June 16, 2011; Published Date: June 22, 2011

Citation: Dajanta K, Apichartsrangkoon A, Chukeatirote E (2011) Antioxidant properties and total phenolics of thua nao (a Thai fermented soybean) as affected by Bacillus-fermentation. J Microbial Biochem Technol 3: 056-059. doi: 10.4172/1948- 5948.1000052

Copyright: © 2011 Dajanta K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

 

Abstract

The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao . Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao —fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to determine antioxidant activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay. Total phenolic contents of thua nao samples (both TNMX and TNB51) were significantly higher than those of the CNF samples (with an increase around 21 and 35%, respectively). A correlation between larger amount of total phenolics and higher antioxidant activity as determined by the β-carotene-linoleic acid model was observed in these extracts. All these results indicate that production process and bacterial fermentation are responsible for improvement of total phenolics and antioxidant activity. The potential use of B . subtilis TN51 appears to be a suitable fermenting strain to promote antioxidant property in cooked soybean.

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