Indexado em
- Banco de Dados de Periódicos Acadêmicos
- Genamics JournalSeek
- Chaves Acadêmicas
- JournalTOCs
- Infraestrutura Nacional de Conhecimento da China (CNKI)
- Scimago
- Acesso à pesquisa on-line global em agricultura (AGORA)
- Biblioteca de periódicos eletrônicos
- RefSeek
- Diretório de Indexação de Periódicos de Pesquisa (DRJI)
- Universidade de Hamdard
- EBSCO AZ
- OCLC- WorldCat
- Catálogo online SWB
- Biblioteca Virtual de Biologia (vifabio)
- publons
- MIAR
- Comissão de Bolsas Universitárias
- Fundação de Genebra para Educação e Pesquisa Médica
- Euro Pub
- Google Scholar
Links Úteis
Compartilhe esta página
Folheto de jornal
Periódicos de Acesso Aberto
- Agro e Aquicultura
- Alimentos e Nutrição
- Bioinformática e Biologia de Sistemas
- Bioquímica
- Ciência de materiais
- Ciencias ambientais
- Ciências Clínicas
- Ciências Farmacêuticas
- Ciências gerais
- Ciências Médicas
- Cuidados de enfermagem e saúde
- Engenharia
- Genética e Biologia Molecular
- Gestão de negócios
- Imunologia e Microbiologia
- Neurociência e Psicologia
- Química
Abstrato
Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation
Katekan Dajanta, Arunee Apichartsrangkoon and Ekachai Chukeatirote
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.