Validation and determination of Daidzein in Aspergillus oryzae using thin-layer chromatography-densitometry

Background: Daidzin (glycosidic isoflavone) bioconversion into daidzein (aglyconic increases its bioactivity. This can be carried out using fermentation, a fungus that has been widely used for making tempeh in Indonesia, Aspergillus oryzae. Objective: study aimed to validate the method of analysis and determine content A. oryzae-fermented edamame TLC densitometry. Method: Daidzein determination was on non-fermented (D0) fermented days one four (D1-D4) densitometry method. The validation done previously linearity, limit detection (LOD), quantification (LOQ), selectivity, specificity, precision, accuracy parameters. Result: met all parameters, except selectivity. from D0 D4 were 0.0433 ± 0.00221; 0.0336 0.00698; 0.0276 0.00039; 0.0219 0.00041; 0.1002 0.00924 % w/w, respectively. Conclusion: highest level obtained day edamame.