Structure of an antioxidant from fermented soybeans (Tempeh)

In an exhaustive investigation of the antioxidative properties of tempeh constituents, the substance at Rf 0.58 (cyclohexane/ethyl ether, 9:1) was isolated and purified. Until now, only the ultraviolet and fluorescence data of the substance were known, and the presence of an OH group was indicated....

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 1997-04, Vol.74 (4), p.477-479
Main Authors: Hoppe, M.B. (Institut der Universitat Bonn, Bonn, Germany.), Jha, H.C, Egge, H
Format: Article
Language:English
Subjects:
5‐(δ‐to‐copheroxy)‐δ‐tocopherol
Amino acids
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
Biological and medical sciences
Cyclohexane
Fermentation
Fermented food
General pharmacology
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Rhizopus oligosporus
SOJA
Soy products
SOYBEANS
soybeans (fermented)
Synergistic effect
Tempeh
Tocopherol
Tocopherols
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Summary:In an exhaustive investigation of the antioxidative properties of tempeh constituents, the substance at Rf 0.58 (cyclohexane/ethyl ether, 9:1) was isolated and purified. Until now, only the ultraviolet and fluorescence data of the substance were known, and the presence of an OH group was indicated. In the present paper, the structure of the substance at Rf 0.58 was elucidated by the application of spectroscopic methods and found to be 5‐(δ‐tocopheroxy)‐δ‐tocopherol. That previous researchers did not confirm antioxidant activity in tempeh oil has been related to the way the tempeh oil was prepared. Previous suggestions regarding the substance at Rf 0.58 as being one of the main tempeh antioxidants could not be proved. The antioxidative effect of tempeh oil seems to be the result of a synergistic effect of tocopherols (present in the soybeans) and amino acids (liberated during the fermentation process with Rhizopus oligosporus).
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-997-0110-4