Table 4
Compar ison of isoflavone contents of soy sauce without and with bitter melon powder

Contents1) (μg/mL)	Added bitter melon powder concentration (%)
	0		5		10
	0 day	90 day	0 day	90 day	0 day	90 day
	Glycosides
	Daidzin	25.90±1.04a2)	6.28±0.25d	13.21±0.53b	11.49±0.46c	11.69±0.47c	11.13±0.45c
Glycitin	24.94±1.00b	4.21±0.17c	29.22±1.17b	24.53±0.98b	27.27±1.09b	31.51±1.26a
Genistin	29.48±1.18a	1.29±0.05c	13.46±0.54b	2.97±0.12c	15.48±0.62b	2.64±0.11c
Total	80.32±3.21a	11.78±0.47e	55.89±2.24b	38.99±1.56d	54.44±2.18b	45.28±1.81c
Aglycones
Daidzein	27.54±1.10d	103.85±4.15a	50.14±2.01c	82.05±3.28b	52.04±2.08c	78.55±3.14b
Glycitein	6.11±0.24c	24.20±0.97a	10.79±0.43c	18.34±0.73b	9.38±0.38c	17.41±0.70b
Genistein	15.57±0.62e	77.09±3.08a	33.46±1.34d	62.43±2.50b	33.57±1.34d	56.65±2.27c
Total	49.22±1.97e	205.14±8.21a	94.39±3.78d	162.82±6.51b	94.99±3.80d	152.61±6.10c
Total isoflavone	129.54±5.18d	216.92±8.68a	150.28±6.01c	201.81±8.07b	149.43±5.98c	197.89±7.92b

All values are means of determination in three independent experiments.
All values within a column with different superscript letters are significantly different from each other at p<0.05 by Duncan’s multiple range test.