The effect of Aspergillus oryzae and Rhizopus aspergillus fermentation on daidzein content in edamame (glycine max)

Authors

  • Endah Puspitasari University of Jember, Jember, Indonesia
  • Fanitika Imansari University of Jember, Jember, Indonesia
  • Banun Kusumawardani University of Jember, Jember, Indonesia
  • Ika Rahmawati Sutejo University of Jember, Jember, Indonesia

DOI:

https://doi.org/10.46542/pe.2023.232.1418

Keywords:

Aspergillus oryzae, Daidzein content, Edamame, Rhizopus oligosporus, TLC densitometry, Validation method of analysis

Abstract

Background: Previous studies show that fermentation using Aspergillus oryzae and Rhizopus oligopsorus increases the aglyconic isoflavone in soybean with the highest content reached on the seventh day. Still, no research has been done on edamame.

Objective: This study was conducted to validate the method and determine aglyconic isoflavone, daidzein, content in non-fermented and A. oryzae and R. oligopsorus fermented edamame using TLC densitometry.    

Method: TLC densitometry method used was validated, then used to determine daidzein content in non-fermented edamame, and edamame fermented with the combination of A. oryzae and R. oligopsorus for four days (D1 - D4).

Results: The TLC method met all the validation method, except for the selectivity. The daidzein content on non-fermented and fermented edamame (D1 - D4) was 0.0354+1.49*10-3, 0.0099+1.19*10-3, 0.0118+0.16*10-3,0.0156+0.65*10-3, and 0.0618+10.67*10-3, respectively.

Conclusion: The highest daidzein content was reached at the fourth day of fermentation.

Author Biographies

Endah Puspitasari, University of Jember, Jember, Indonesia

Bioactive Natural Product Development Research Group, Pharmaceutical Biology Department, Faculty of Pharmacy

Fanitika Imansari, University of Jember, Jember, Indonesia

Bioactive Natural Product Development Research Group, Pharmaceutical Biology Department, Faculty of Pharmacy

Banun Kusumawardani, University of Jember, Jember, Indonesia

Biomedical Department, Faculty of Dentistry

Ika Rahmawati Sutejo, University of Jember, Jember, Indonesia

Biochemistry Department, Faculty of Medicine

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Published

15-05-2023

How to Cite

Puspitasari, E., Imansari, F., Kusumawardani, B., & Sutejo, I. R. (2023). The effect of Aspergillus oryzae and Rhizopus aspergillus fermentation on daidzein content in edamame (glycine max). Pharmacy Education, 23(2), p. 14–18. https://doi.org/10.46542/pe.2023.232.1418

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