The Retention of Phytoestrogens (Daidzein And Genistein) on Tofu and Tempe due to fried and boiled treatments

Aryani, Sudja and Gurid, Gurid (2020) The Retention of Phytoestrogens (Daidzein And Genistein) on Tofu and Tempe due to fried and boiled treatments. Sapporo Medical Journal, 57 (7). ISSN 0036472X

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Abstract

Tofu and Tempe, as a soybean product, is a popular traditional food originally from Indonesia. Tofu and Tempe are not only a source of protein but also as functional food. Tofu and Tempe are usually consumed as processed by frying or boiling. The cooking process decreases the content of Phytoestrogen. Some compounds of Phytoestrogen are daidzein and genistein. Phytoestrogen is a vegetable hormone, usually in soybean. The function of Phytoestrogen is similar to estradiol in the body. The chemical compound of daidzein and genistein are similar to estrogen in the human body. Aim: To assess the retention of daidzein and genistein due to the cooking process. Methods: Tofu and Tempe got from Jakarta, Depok, and Sumedang area. Time to fry the food is 5 minutes, and to boil is 10 minutes. Analysis of daidzein and genistein is by HPLC. Results: The content of phytoestrogens (daidzein and genistein) in fried tofu decreased by 60.5% and boiled by 63.4%, in fried Tempe decreased by 41.6% and boiled by 17.1%. Conclusions: The retention of phytoestrogens (daidzein and genistein) on fried tofu was 24.2 mg (39.5%), and boiled tofu was 22.4 mg (39.6%), while the retention of Phytoestrogen on fried Tempe was 54.8 mg (58.4%), and boiled Tempe was 77.8 mg (82.9%).

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