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Comparative study the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids and antioxidant activities of subfractions from oats (Avena sativa L.).
MedLine Citation:
PMID:  22136169     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of present work was to investigate the effect of solid-state fermentation with filamentous fungi (Aspergillus oryzae var. effuses, Aspergillus oryzae, and Aspergillus niger) on total phenolics content (TPC), flavonoids and antioxidant activities of four subfractions of oat, namely n-hexane, ethyl acetate (EA), n-butanol and water subfraction, and compare them with their corresponding subfractions of unfermented oat. The TPC and total flavonoids increased dramatically, especially in EA subfractions (p < 0.05). The levels of antioxidant activity of subfractions were also significantly enhanced (p < 0.05). The highest antioxidant activities were also found in the EA subfractions. The polyphenols in EA were analyzed by HPLC at 280 nm. Most polyphenols were increased remarkably, especially the ferulic and caffeic acid. There was a clear correlation between TPC and antioxidant activity. In conclusion, fungi fermentation is a potential bioprocess for increasing the TPC, flavonoids and antioxidant activity of oat-based food.
Authors:
Shengbao Cai; Ou Wang; Wei Wu; Songjie Zhu; Feng Zhou; Baoping Ji; Fengyi Gao; Di Zhang; Jia Liu; Qian Cheng
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-12-5
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2011-12-5     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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