テンペ水溶性画分の抗酸化性は,未発酵大豆よりも強く,さらにこのテンペを嫌気発酵させたテンペでは抗酸化能が増強されることが報告されている。そこで,脂溶性画分においても強い抗酸化能が得られるかを,エタノール-バッファー系及びβ-カロテンエマルジョン系による抗酸化能の検討で試みた。その結果,テンペ及び嫌気発酵させたテンペの抗酸化性は未発酵大豆より強かったが,テンペと嫌気発酵させたテンペの抗酸化性に差はなかった。Tempe is a traditional fermented soy product native to Indonesia. The purpose of this study was to compare the antioxidant activities in lipid soluble fractions of two kinds of tempes with unfermented soybean by assays using ethanol-buffer and emulsion systems. Lipid soluble fractions were extracted by diethylether from freeze-dried powder of soybean, tempe made by aerobic fermentation of boiled soybean with Rhizopus microsporus, and tempe processed with further anaerobic fermentation. The antioxidant activity of tempe and anaerobic tempe was stronger than that of soybean, although that of tempe was similar to that of anaerobic tempe. These results suggested that tempe and anaerobic tempe might be made available as food for preventing lipid peroxidation in vivo
