Ignasius Radix A.P. Jati
The high content of anthocyanin in black soybean played a crucial role in maintaining the antioxidant activity of crackers even though a decrease was observed on phenolic and anthocyanin. Research by Kumari et al. revealed that germination could increase the antioxidant activity of black soybean sprouts by approximately 403% due to the release of anthocyanin, phenolic, and isoflavone, as well as the vitamin C content of black soybean due to enzyme activity during germination. The result showed that fermented black soybean extract has strong potential as an anticancer agent contributed by the anthocyanin and phenolic content known to have high antioxidant activity. The most dominant anthocyanin in black soybean, cyanidin 3 glucoside, is reported to have potent antioxidant activity, preventing the oxidation of LDL. Black soybean is reported to have antioxidant, anti-inflammatory, anticancer, anti-atherosclerosis and coronary heart disease, antidiabetic, and anti-obesity capacity due to certain compounds such as anthocyanin, isoflavone, peptides, fiber, and other polyphenol compounds. © 2022 Taylor & Francis Group, LLC.
Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia