Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Maciej Kuligowski , Katarzyna Pawłowska , Iwona Jasińska-Kuligowska , Jacek Nowak


The content of polyphenols and the antioxidative properties were determined in soybean tempeh fermented by four strains of Rhizopus oligosporus. The highest concentration of polyphenols was observed in soybean fermented for 4 days by R. oligosporus strain NRRL 5905 (5.307 mg/g). The strength of antioxidative activity increased from the first day of fermentation to the fourth day, and on the fourth and fifth fermentation day it was near 12 times higher than in unfermented material. Isoflavone content and composition were analysed. The content of isoflavone aglycones (daidzein and genistein) increased up to the third day of fermentation. Fermentation time and the kind of used R. oligosporus strain are factors that enable creation of prohealthy quality of tempeh.
Author Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Maciej Kuligowski,,
, Katarzyna Pawłowska - Uniwersytet Przyrodniczy w Poznaniu
Katarzyna Pawłowska,,
, Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
, Jacek Nowak (WZ / KEPiŚ)
Jacek Nowak,,
- Department of Spatial and Environmental Economics
Journal seriesCyTA-Journal of Food, ISSN 1947-6337, [1947-6345], (A 20 pkt)
Issue year2017
Publication size in sheets0.5
Keywords in Englishsoybean tempeh, fermentation, isoflavones, antioxidative activity, polyphenols
ASJC Classification1500 General Chemical Engineering; 1600 General Chemistry; 2209 Industrial and Manufacturing Engineering
Languageen angielski
Score (nominal)20
Score sourcejournalList
ScoreMinisterial score = 20.0, 02-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 13; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.795; WoS Impact Factor: 2017 = 1.371 (2) - 2017=1.32 (5)
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UwagiFirst online: 13 Jul 2016
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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