Year: 2018 | Month: December | Volume 8 | Issue 2
Assessment of Fermentation Based Enrichment of Bioactive Compounds and Antioxidant Activity of Commonly Used Cereals
Abstract:
Cereals i.e. wheat, rice, oat, maize and sorghum were fermented by using GRAS fungal strain A. awamori to study the effect of fermentation on upgradation of phenolic level of cereals. Significant (P < 0.05) increase in phenolics, flavonoids, DDPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical scavenging potential of all the fermented cereals was observed mainly on 4th and 5th day of incubation. Increased levels of polyphenols and antioxidants after fermentation was observed maximum in O. sativa and T. aestivum followed by S. bicolor > A. sativa > Z. mays which was mainly due to high enzymatic activities as observed during their fermentation. A positive correlation was obtained between total phenolic and flavonoids content with antioxidant activity while linear correlation obtained between total phenolic and flavonoid contents with enzymatic activities,justified the role of α-amylase, xylanase and β-glucosidase enzymes in release of polyphenols and antioxidants during solid state fermentation (SSF).
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