Sains Malaysiana 45(9)(2016): 1329–1335

Effects of Different Cooking Methods on Isoflavone Content in Malaysian Soy-Based Dishes

(Kesan Pelbagai Kaedah Memasak terhadap Kandungan Isoflavon dalam Hidangan Berasaskan Soya di Malaysia)

 

HASNAH HARON*, TASNEEM SHAARI & CHAN BOON KENG

 

Nutritional Sciences Programme, School of Healthcare Sciences, Faculty of Health Sciences

Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur,

Federal Territory, Malaysia

 

Received: 8 December 2015/Accepted: 27 April 2016

 

ABSTRACT

Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malaysian dishes prepared using soy-based products with different cooking methods was selected as samples for this study. Daidzein and genestein contents in raw and cooked soy-based products were both quantified using high performance liquid chromatography (HPLC). The results showed that dishes containing tempe as ingredients had significantly higher (p<0.05) amount of isoflavone content, in both raw and cooked forms, as compared to those prepared from other types of soy-based products when based on dry and wet. In conclusion, the isoflavone content was significantly reduced (p<0.05) in some cooked soy-based products (tempe (TSS and ML), fu jook (ML) and firm tofu (FTC)) based on dry weight as compared with the raw ones. However, the correlations between isoflavone content with cooking methods, durations and temperatures were not significant (p>0.05) in this study.

 

Keywords: Cooking; effect; isoflavone; soy-based products; tempe

 

ABSTRAK

Produk berasaskan soya merupakan bahan mentah yang sering digunakan dalam penyediaan masakan Asia. Produk berasaskan soya adalah sumber yang sangat baik bagi isoflavon. Kajian ini dijalankan untuk melihat kesan pelbagai kaedah memasak pada kandungan isoflavon dalam produk berasaskan soya. Sebanyak lapan hidangan Malaysia disediakan dengan produk berasaskan soya menggunakan kaedah memasak yang berbeza telah dipilih sebagai sampel kajian. Kandungan daidzein dan genestein dalam produk berasaskan soya ditentukan dengan menggunakan kromatografi cecair berprestasi tinggi (HPLC). Hasil kajian menunjukkan hidangan yang mengandungi tempe sebagai bahan mentah mempunyai kandungan isoflavon yang lebih tinggi secara signifikans (p<0.05) dalam kedua-dua keadaan mentah dan masak, berbanding dengan hidangan yang disediakan daripada produk berasaskan soya yang lain berdasarkan berat kering dan basah. Kesimpulannya, kandungan isoflavon telah berkurangan dengan ketara (p<0.05) dalam beberapa produk berasaskan soya (tempe (TSS dan ML), fucuk (ML) dan tauhu keras (FTC)) yang dimasak berdasarkan berat kering berbanding dengan yang mentah. Walau bagaimanapun, hubung kait antara kandungan isoflavon dengan kaedah, masa dan suhu memasak adalah tidak signifikan (p>0.05).

 

Kata kunci: Isoflavon; kesan; memasak; produk berasaskan soya; tempe

REFERENCES

Aguiar, C.R., Haddad, R., Eberlin, M.N., Carrão-Panizzi, M.C., Tsai, S. & Park, Y.K. 2012. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry. LWT - Food Science and Technology 48: 114-119.

Albertazzi, P. & Purdie, D.W. 2008. Reprint of the nature and utility of the phytoestrogens: a review of the evidence. Maturitas 61(1-2): 214-229.

Barbosa, A.C.L., Lajolo, F.M. & Genovese, M.I. 2006. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry 98: 757-766.

Chung, I.M., Seo, S.H., Ahn, J.K. & Kim, S.H. 2011. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chemistry 127: 960-967.

Ferreira, M.P., de Oliveira, M.C.N., Mandarino, J.M.G., da Silva, J.B., Ida, E.I. & Panizzi, M.C.C. 2011. Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration. Pesq. Agropec. Bras., Brasília 46(11): 1555-1561.

Hasnah, H., Suzana, S., Kimberley, O.B., Amin, I., Norazmi, K. & Suriah, A.R. 2010. Absorption of calcium from milk and tempeh consumed by postmenopausal Malay women using the dual stable isotope technique. International Journal of Food Sciences and Nutrition 61(2): 125-137.

Hasnah, H., Amin, I., Azrina, A., Suzana, S. & Loh, S.P. 2009. Daidzein and genestein contents in tempeh and selected soy products. Food Chemistry 115: 1350-1356.

Hui, E., Henning, S.M., Park, N., Heber, D. & Go, V.L.W. 2001. Genistein and daidzein/glycitein content in tofu. Journal of Food Composition and Analysis 14: 199-206.

Hutabarat, L.S., Greenfield, H. & Mulholland, M. 2001. Isoflavones and coumestrol in soybeans and soybean products from Australia and Indonesia. Journal of Food Composition and Analysis 14: 43-58.

Hutabarat, L.S., Mulholland, M. & Greenfield, H. 1998. Development and validation of an isocratic high-performance liquid chromatography method for quantitative determination of phytoestrogens in soya beans. Journal of Chromatography A 795: 377-382.

Jackson, C.J.C., Dini, J.P., Lavandier, C., Rupasingh, H.P.V., Faulkner, H., Poysa, V., Buzzell, D. & DeGrandis, S. 2002. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochemistry 37: 1117-1123.

Jooyandeh, H. 2011. Soy products as healthy and functional foods. Middle-east Journal of Scientific Research 7(1): 71-80.

Kim, J.J., Kim, S.H., Hahn, S.J. & Chung, I.M. 2005. Changing soybean isoflavone composition and concentrations under two different storage conditions over three years. Food Research International 38: 435-444.

Lee, S.W & Lee, J.H. 2009. Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans. Food Chemistry 112: 316-320.

Maskarinec, G. 2005. Soy foods for breast cancer survivors and women at high risk for breast cancer. Journal of the American Dietetic Association 105(10): 1524-1528.

Nagata, Y., Sonoda, T., Mori, M., Miyanaga, N., Okumura, K., Goto, K., Naito, S., Fujimoto, K., Hirao, Y., Takahashi, A., Tsukamoto, T. & Akaza, H. 2007. Dietary isoflavones may protect against prostate cancer in Japanese men. The Journal of Nutrition 137(8): 1974-1979.

Nakajima, N., Nozaki, N., Ishihara, K., Ishikawa, A. & Tsuji, H. 2005. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh. Journal of Bioscience and Bioengineering 100(6): 685-687.

Omoni, A.O. & Aluko, R.E. 2005. Soybean foods and their benefits: Potential mechanisms of action. Nutrition Reviews 63(8): 272-283.

Penas, E., Gomez, R., Frias, J., Baeza, M.L. & Vidal-Valverde, C. 2011. High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products. Food Chemistry 125: 423-429.

Shimoni, E. 2004. Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavones. Journal of Food Science 69(6): 160-166.

Shu, X.O., Jin, F., Dai, Q., Wen, W., Potter, J.D., Kushi, L.H., Ruan, Z., Gao, Y.T. & Zheng, W. 2001. Soyfood intake during adolescence and subsequent risk of breast cancer among Chinese women. Cancer Epidemiology Biomarkers & Prevention 10(5): 483-488.

Tan, M.C. 2011. Penentuan kandungan isoflavon dan perencatan fitat terhadap bioavailabiliti kalsium, besi dan zink dalam produk kacang soya tempatan terpilih. Tesis Sarjana Muda Sains Pemakanan, Universiti Kebangsaan Malaysia (Unpublished).

Welty, F.K., Lee, K.S., Lew, N.S. & Zhou, J.R. 2007. Effect of soy nuts on blood pressure and lipid levels in hypertensive, prehypertensive, and normotensive postmenopausal women. Archives of Internal Medicine 167(10): 1060-1067.

Wong, M.C.Y., Emery, P.W., Preedy, V.R. & Wiseman, H. 2008. Health benefits of isoflavones in functional foods? Proteomic and metabonomic advances. Inflammopharmacology 16: 235-239.

Yamabe, S., Kobayashi-Hattori, K., Kaneko, K., Endo, H. & Takita, T. 2007. Effect of soybean varieties on the content and composition of isoflavone in rice-koji miso. Food Chemistry 100: 369-374.

 

*Corresponding author; email: hasnaharon@ukm.edu.my

 

 

 

 

previous