Antioxidant Properties of Fermented Soy during Shelf Life.

摘要: Glycine max (soybean) is a fundamental food in human nutrition, largely utilized by the consumers, and particular, fermented soy mainly used. However, health benefits of products can change during shelf life as oxidation processes occur determining alterations protein lipid constituents leading to decrease nutritional quality. Therefore, oxidative stability was studied. The antioxidant potential this product evaluated estimating total phenols, free radical scavenger activity using DPPH ABTS tests, degree peroxidation, from I up IX weeks. capacity after an initial decrease, increased again at VII-IX Lipid peroxidation comparing non soy. results disclosed low amount peroxides soy, suggesting that fermentation brings improvement associated decreased longer times. Fractions aqueous extract, obtained end showed enrichment peptides.