ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2019
Antioxidant Properties of Fermented Soy during Shelf Life.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 33 citations in OpenAlex.
- Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties.Food chemistry: X · 2025Review
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice.Indian journal of microbiology · 2024Article
- Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- Fermented Soy-Derived Bioactive Peptides Selected by a Molecular Docking Approach Show Antioxidant Properties Involving the Keap1/Nrf2 Pathway.Antioxidants (Basel, Switzerland) · 2020Article
- Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action.Antioxidants (Basel, Switzerland) · 2020Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Glycine max (soybean) is a fundamental food in human nutrition, largely utilized by the consumers, and in particular, fermented soy is mainly used. However, health benefits of the products can change during the shelf life as oxidation processes occur determining alterations of protein and lipid constituents leading to a decrease of nutritional quality. Therefore, the oxidative stability of the fermented soy during the shelf life was studied. The antioxidant potential of this product was evaluated by estimating total phenols, free radical scavenger activity using DPPH and ABTS tests, and the degree of lipid peroxidation, from I up to IX weeks. The antioxidant capacity after an initial decrease, increased again at VII-IX weeks. Lipid peroxidation was evaluated by comparing non fermented and fermented soy. The results disclosed a low amount of peroxides in the fermented soy, suggesting that fermentation brings to an improvement of the product associated to a decreased lipid peroxidation at longer times. Fractions of aqueous extract, obtained at the end of the shelf life from fermented soy, showed an enrichment in antioxidant peptides.
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Registered trials
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