著者

渡辺 睦行/坂尾 眞理 坂尾 眞理

出版者

昭和女子大学

雑誌

學苑 (ISSN:13480103)

巻号頁・発行日

vol.902, pp.55-58, 2015-12-01

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Intravital lipid peroxidation is associated with the onset of diseases including atherosclerosis and cancer. Antioxidants such as polyphenols and peptides have been reported to prevent peroxidation. Our laboratory previously found that soybean tempeh, a traditional fermented soy food from Indonesia, possesses stronger antioxidant activity than unfermented soybeans. The aim of the present study is to establish whether chickpea tempeh also demonstrates elevated antioxidant properties compared with unfermented chickpeas using DPPH radical scavenging activity and β-carotene bleaching assays. Our results showed that total polyphenol content in chickpeas increased by up to 40% during fermentation. In addition, the DPPH assay revealed that the antioxidant activity of the chickpeas tempeh was stronger than that of unfermented chickpeas.