Fast DPPH antioxidant activity analysis by UHPLC-HRMS combined with chemometrics of tempeh during food processing.

Introduction: Tempeh is an antioxidant-rich soybean fermentation product from Java, Indonesia. Cooking methods have an impact on the nutritional value and bioactivity of food.

Objective: This study aims to investigate how the cooking process affects the metabolites and antioxidant activity in tempeh using ultra-high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS).