Daidzein and genestein contents in tempeh and selected soy products

Hasnah Haron, Amin Ismail, Azrina Azlan, Suzana Shahar, Loh Su Peng

Research output: Contribution to journalArticle

36 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1350-1356
Number of pages7
JournalFood Chemistry
Volume115
Issue number4
DOIs
Publication statusPublished - 15 Aug 2009

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tempeh
Soy Foods
soybean products
Isoflavones
daidzein
Genistein
isoflavones
Processed foods
tofu
batters
Soybeans
soybeans
Ovum

Keywords

  • Aglycone
  • Daidzein
  • Genestein
  • Soy products
  • Tempeh

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Daidzein and genestein contents in tempeh and selected soy products. / Haron, Hasnah; Ismail, Amin; Azlan, Azrina; Shahar, Suzana; Peng, Loh Su.

In: Food Chemistry, Vol. 115, No. 4, 15.08.2009, p. 1350-1356.

Research output: Contribution to journalArticle

Haron, Hasnah ; Ismail, Amin ; Azlan, Azrina ; Shahar, Suzana ; Peng, Loh Su. / Daidzein and genestein contents in tempeh and selected soy products. In: Food Chemistry. 2009 ; Vol. 115, No. 4. pp. 1350-1356.
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