Journal of Microbial & Biochemical Technology

Arunee Apichartsrangkoon

Publications

• Research Article
  Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation
  Author(s): Katekan Dajanta, Arunee Apichartsrangkoon and Ekachai ChukeatiroteKatekan 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 .. View More»
  DOI: 10.4172/1948-5948.1000052

  Abstract PDF