DOI: https://doi.org/10.14710/jksa.25.11.405-411

The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh

Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Indonesia

Received: 15 Sep 2022; Revised: 9 Nov 2022; Accepted: 5 Dec 2022; Published: 31 Dec 2022.
Open Access Copyright 2022 Jurnal Kimia Sains dan Aplikasi under http://creativecommons.org/licenses/by-sa/4.0.

Citation Format:
Abstract
Indonesian people consume tempeh through various processing methods. Food processing by cooking has been reported to reduce the bioactive capacity contained in food ingredients. This study investigated the effects of food processing (frying, steaming, roasting, sautéing, and boiling) on antioxidants in soybean tempeh. The antioxidant activity of processed tempeh was measured using DPPH and reducing power methods. The results showed that the highest inhibition activity of the processed tempeh was achieved by roasting and boiling (40%). The roasting method yielded tempeh with the highest total phenolic and flavonoid content. Thus, the cooking method considerably influences the antioxidants contained in tempeh. The findings showed that tempeh processed through roasting and boiling has the highest antioxidant activity. The total phenolic and flavonoid profiles are not in line with antioxidant activity, which indicates that the contributors to antioxidant activity are not only phenolic compounds. The increase in antioxidant activity in soybean tempeh is suspected to be influenced by the non-phenolic bioactive peptide compounds found in tempeh.
Fulltext View|Download
Keywords: Tempeh; antioxidants; DPPH; phenolic; flavonoids
Funding: Universitas Diponegoro

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Optimization of Cellulase Production by Aspergillus niger InaCC F506 in Solid-State Fermentation of Tofu Dreg The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh Effect of pH on the Synthesis of Silica Sol-Gel Tetraethylorthosilicate-Trimethylchlorosilan (TEOS-TMCS) More recent articles
Most cited articles
Uji Aktivitas Antioksidan Senyawa Flavonoid dari Ekstrak Etanol Daun Johar (Senna siamea Lamk) Total Hyptolide of Indonesian Hyptis pectinata extracts in a various solvent using HPLC and UV-Vis spectroscopy and their toxicities Isolasi Bakteri Termofilik Sumber Air Panas Gedongsongo dengan Media Pengaya Minimal YT (Yeast Tripton) serta Identifikasi Genotipik dan Fenotipik Pengaruh Konsentrasi Substrat Maltosa terhadap Potensial Listrik Baterai Lactobacillus bulgaricus (MFC) Dimerisasi Metilisoeugenol dengan Katalis HCl More cited articles
  1. P. Dinesh Babu, R. Bhakyaraj, R. Vidhyalakshmi, A low-cost nutritious food “tempeh”-a review, World Journal Dairy & Food Sciences, 4, 1, (2009), 22-27
  2. M. Monajjemi, A. Aminin, A. R. Ilkhani, F. Mollaamin, Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir, African Journal of Microbiology Research, 6, 2, (2012), 426-430
  3. Normah Hashim, Chia Woon Tai, Hui Xin Wen, Amin Ismail, Kin Weng Kong, Comparative evaluation of antioxidant properties and isoflavones of tempeh fermented in two different wrapping materials, Current Research in Nutrition and Food Science, 6, 2, (2018), 307 http://dx.doi.org/10.12944/CRNFSJ.6.2.06
  4. Aditya Surya Piansti, Anggara Mahardika, Lusiawati Dewi, Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe, Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 12, 2, (2021), 231-238 https://doi.org/10.35891/tp.v12i2.2529
  5. Chen‐Tien Chang, Cheng‐Kuang Hsu, Su‐Tze Chou, Ya‐Chen Chen, Feng‐Sheng Huang, Yun‐Chin Chung, Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus, International Journal of Food Science & Technology, 44, 4, (2009), 799-806 https://doi.org/10.1111/j.1365-2621.2009.01907.x
  6. Ana Carla Furlan Bavia, Carlos Eduardo da Silva, Márcia Pires Ferreira, Rodrigo Santos Leite, José Marcos Gontijo Mandarino, Mercedes Concórdia Carrão-Panizzi, Chemical composition of tempeh from soybean cultivars specially developed for human consumption, Food Science and Technology, 32, 3, (2012), 613-620 https://doi.org/10.1590/S0101-20612012005000085
  7. Sussi Astuti, Deddy Muchtadi, Made Astawan, Bambang Purwantara, Tutik Wresdiyati, Pengaruh pemberian tepung kedelai kaya isoflavon terhadap kadar malonaldehid (MDA), aktivitas superoksida dismutase (SOD) testis dan profil Cu, Zn-SOD tubuli seminiferi testis tikus jantan [the effects of isoflavone-riched soybean flour on MDA level, sup, Jurnal Teknologi dan Industri Pangan, 20, 2, (2009), 129-129
  8. Siti Nurhayati, Teja Kisnanto, Syaifudin Mukh, Superoksida dismutase (SOD): apa dan bagaimana peranannya dalam radioterapi, Bulletin ALARA, 13, 2, (2011), 67-74
  9. Nobuyoshi Nakajima, Nobuyuki Nozaki, Kohji Ishihara, Akiko Ishikawa, Hideaki Tsuji, Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh, Journal of Bioscience and Bioengineering, 100, 6, (2005), 685-687 https://doi.org/10.1263/jbb.100.685
  10. G. Varela, B. Ruiz-Rosso, Influence of the frying process on the real fat intake, Grasas y Aceites, 49, 3-4, (1998), 366-369 https://doi.org/10.3989/gya.1998.v49.i3-4.741
  11. L. Fillion, C. J. K. Henry, Nutrient losses and gains during frying: a review, International Journal of Food Sciences and Nutrition, 49, 2, (1998), 157-168 https://doi.org/10.3109/09637489809089395
  12. E. K. Oke, M. A. Idowu, O. P. Sobukola, S. A. O. Adeyeye, A. O. Akinsola, Frying of food: a critical review, Journal of Culinary Science & Technology, 16, 2, (2018), 107-127 https://doi.org/10.1080/15428052.2017.1333936
  13. Bushra Sultana, Farooq Anwar, Shahid Iqbal, Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan, International Journal of Food Science & Technology, 43, 3, (2008), 560-567 https://doi.org/10.1111/j.1365-2621.2006.01504.x
  14. In Guk Hwang, Young Jee Shin, Seongeung Lee, Junsoo Lee, Seon Mi Yoo, Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.), Preventive Nutrition and Food Science, 17, 4, (2012), 286-292 https://doi.org/10.3746/pnf.2012.17.4.286
  15. A. M. Jiménez‐Monreal, L. García‐Diz, M. Martínez‐Tomé, M. M. M. A. Mariscal, M. A. Murcia, Influence of cooking methods on antioxidant activity of vegetables, Journal of Food Science, 74, 3, (2009), H97-H103 https://doi.org/10.1111/j.1750-3841.2009.01091.x
  16. Tezar Ramdhan, Syarifah Aminah, Pengaruh pemasakan terhadap kandungan antioksidan sayuran, Buletin Pertanian Perkotaan, 4, 2, (2014), 7-13
  17. Jiangfeng Song, Chunquan Liu, Dajing Li, Lili Meng, Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels, Czech Journal of Food Sciences, 31, 6, (2013), 607-612 https://doi.org/10.17221/396/2012-CJFS
  18. Sunitha Shiva, Regina Enninful, Mary R. Roth, Pamela Tamura, Krishna Jagadish, Ruth Welti, An efficient modified method for plant leaf lipid extraction results in improved recovery of phosphatidic acid, Plant Methods, 14, 1, (2018), 1-8 https://doi.org/10.1186/s13007-018-0282-y
  19. K. Dajanta, P. Janpum, W. Leksing, Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (thua nao), International Food Research Journal, 20, 6, (2013), 3125-3132
  20. Archana Banerjee, Nabasree Dasgupta, Bratati De, In vitro study of antioxidant activity of Syzygium cumini fruit, Food Chemistry, 90, 4, (2005), 727-733 https://doi.org/10.1016/j.foodchem.2004.04.033
  21. Masafumi Okawa, Junei Kinjo, Toshihiro Nohara, Masateru ONO, DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity of flavonoids obtained from some medicinal plants, Biological and Pharmaceutical Bulletin, 24, 10, (2001), 1202-1205 https://doi.org/10.1248/bpb.24.1202
  22. Mayank Gangwar, Manish Kumar Gautam, Amit Kumar Sharma, Yamini B. Tripathi, R. K. Goel, Gopal Nath, Antioxidant capacity and radical scavenging effect of polyphenol rich Mallotus philippenensis fruit extract on human erythrocytes: an in vitro study, The Scientific World Journal, 2014, 279451, (2014), https://doi.org/10.1155/2014/279451
  23. Corry Permatasari Suhendra, I Wayan Rai Widarta, Anak Agung Istri Sri Wiadnyani, Pengaruh konsentrasi etanol terhadap aktivitas antioksidan ekstrak rimpang ilalang (Imperata cylindrica (L) Beauv.) pada ekstraksi menggunakan gelombang ultrasonik, Jurnal Ilmu dan Teknologi Pangan, 8, 1, (2019), 27-35 https://doi.org/10.24843/itepa.2019.v08.i01.p04
  24. Boonyadist Vongsak, Pongtip Sithisarn, Supachoke Mangmool, Suchitra Thongpraditchote, Yuvadee Wongkrajang, Wandee Gritsanapan, Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method, Industrial Crops and Products, 44, (2013), 566-571 https://doi.org/10.1016/j.indcrop.2012.09.021
  25. K. Adawia, Comparison of the total phenol, flavonoid contents and antioxidant activity of methanolic roots extracts of Asphodelus microcarpus and Asphodeline lutea growing in Syria, International Journal of Pharmacognosy and Phytochemical Research, 9, 2, (2017), 159-164
  26. Rita Arbianti, Tania Surya Utami, Aji Kurmana, Andre Sinaga, Comparison of antioxidant activity and total phenolic content of Dillenia indica leaves extracts obtained using various techniques, 14th Regional Symposium on Chemical Engineering, Gadjah Mada University, Yogyakarta-Indonesia, Yogyakarta, Indonesia, 2007
  27. Fouad A. Ahmed, Rehab F. M. Ali, Bioactive compounds and antioxidant activity of fresh and processed white cauliflower, BioMed research international, 2013, 367819, (2013), https://doi.org/10.1155/2013/367819
  28. Thandiwe Alide, Phanice Wangila, Ambrose Kiprop, Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic, BMC Research Notes, 13, (2020), 564 https://doi.org/10.1186/s13104-020-05404-8
  29. Fátima L. Mota, António J. Queimada, Simão P. Pinho, Eugénia A. Macedo, Aqueous Solubility of Some Natural Phenolic Compounds, Industrial & Engineering Chemistry Research, 47, 15, (2008), 5182-5189 https://doi.org/10.1021/ie071452o
  30. Archana N. Panche, Arvind D. Diwan, Sadanandavalli R. Chandra, Flavonoids: an overview, Journal of Nutritional Science, 5, e47, (2016), https://doi.org/10.1017/jns.2016.41
  31. Reggie Surya, Andreas Romulo, Steaming process does not affect the antioxidant activities of tempeh ethanol extract, Journal of Physics: Conference Series, 2020
  32. https://doi.org/10.1088/1742-6596/1655/1/012023
  33. Kavita Sharma, Eun Young Ko, Awraris D. Assefa, Soyoung Ha, Shivraj H. Nile, Eul Tai Lee, Se Won Park, Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties, Journal of Food and Drug Analysis, 23, 2, (2015), 243-252 https://doi.org/10.1016/j.jfda.2014.10.005
  34. Diah M. Utari, Rimbawan Rimbawan, Hadi Riyadi, Muhilal Muhilal, Purwantyastuti Purwantyastuti, Pengaruh pengolahan kedelai menjadi tempe dan pemasakan tempe terhadap kadar isoflavon (Effects of soybean processing becoming tempeh and the cooking of tempeh on isoflavones level), Jurnal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 33, 2, (2010), 148-153
  35. Hasnah Haron, Tasneem Shaari, Chan Boon Keng, Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes, Sains Malaysiana, 45, 9, (2016), 1329-1335
  36. Hongnan Sun, Taihua Mu, Lisha Xi, Zhen Song, Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves, Journal of Agricultural and Food Chemistry, 62, 36, (2014), 8982-8989 https://doi.org/10.1021/jf502328d
  37. Tailor Chandra Shekhar, Goyal Anju, Antioxidant activity by DPPH radical scavenging method of Ageratum conyzoides Linn. leaves, American Journal of Ethnomedicine, 1, 4, (2014), 244-249
  38. Dewi Tristantini, Alifah Ismawati, Bhayangkara Tegar Pradana, Jason Gabriel Jonathan, Pengujian aktivitas antioksidan menggunakan metode DPPH pada daun tanjung (Mimusops elengi L), Seminar Nasional Teknik Kimia "Kejuangan", Yogyakarta, 2016
  39. Diah M. Utari, Rimbawan Rimbawan, Hadi Riyadi, Muhilal Muhilal, Purwantyastuti Purwantyastuti, Potensi asam amino pada tempe untuk memperbaiki profil lipid dan diabetes mellitus, Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal), 5, 4, (2011), 166-170 http://dx.doi.org/10.21109/kesmas.v5i4.137
  40. Tang-Bin Zou, Tai-Ping He, Hua-Bin Li, Huan-Wen Tang, En-Qin Xia, The structure-activity relationship of the antioxidant peptides from natural proteins, Molecules, 21, 1, (2016), 72 https://doi.org/10.3390/molecules21010072
  41. Dongmei Liu, Xing Chen, Ming Huang, Guanghong Zhou, Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion, International Journal of Food Properties, 22, 1, (2019), 727-736 https://doi.org/10.1080/10942912.2019.1605374

Last update:

  1. Fast DPPH antioxidant activity analysis by UHPLC-HRMS combined with chemometrics of tempeh during food processing

    Ayu Septi Anggraeni, Anjar Windarsih, Navista Sri Octa Ujiantari, Indrawati Dian Utami, Lucky Prabowo Miftachul Alam, Yuniar Khasanah, Anastasia Wheni Indrianingsih, Suratno. Metabolomics, 20 (6), 2024. doi: 10.1007/s11306-024-02190-3

Last update: 2024-11-20 04:13:13

No citation recorded.