Daidzein and genestein contents in tempeh and selected soy products.

Citation

Haron, Hasnah and Ismail, Amin and Azlan, Azrina and Shahar, Suzana and Loh, Su Peng (2009) Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry, 115 (4). pp. 1350-1356. ISSN 0308-8146; ESSN: 1873-7072

Abstract

The total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26 ± 6 mg daidzein (Da) and 28 ± 11 mg genestein (Ge) while fried tempeh contained 35 ± 11 mg Da and 31 ± 11 mg Ge in 100 g (wet basis). Total isoflavone content in 100 g of raw tempeh, based on a dry weight, was 205 ± 56 mg and significantly reduced to 113 ± 41 mg in 100 g of fried tempeh. Tempeh in batter was deep-fried for 30 min which reduced 45% of the total isoflavone content compared to the raw one. Raw tempeh contained the highest total content of isoflavone among the studied local soy products. Total isoflavone content in processed soy foods like egg tofu and home made soybean drink were significantly lower than other soy products studied.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Medicine and Health Science
DOI Number:	https://doi.org/10.1016/j.foodchem.2009.01.053
Publisher:	Elsevier Science Limited
Keywords:	Tempeh; Soy products; Aglycone; Daidzein; Genestein.
Depositing User:	Raja Norazlinda Raja Azenam
Date Deposited:	09 Sep 2014 04:19
Last Modified:	15 Sep 2015 03:53
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2009.01.053
URI:	http://psasir.upm.edu.my/id/eprint/13866
Statistic Details:	View Download Statistic

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