ANTIOXIDANT ACTIVITY OF PEANUT FLOUR FERMENTED WITH LACTIC ACID BACTERIA

文献类型： 外文期刊

第一作者： Yan, Zheng

作者： Yan, Zheng;Li, Chun-Yang;Jiang, Ning;Liu, Hong-Jin;Wang, Nai-Fu

作者机构：

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期： 2011 年 35 卷 5 期

页码：

收录情况： SCI

摘要： Peanut flour (PF) was fermented with four strains of lactic acid bacteria. The effect of fermentation on the antioxidant activities (alpha,alpha-diphenyl-beta-picrylhydrazyl [DPPH] radical-scavenging activity, reducing power and Fe2+ chelating activity) and antioxidant compounds(phenolic acids and flavonoids) was investigated. Depending on the starter organisms used, lactic acid fermentation could increase the DPPH scavenging activity, reducing power and Fe2+ chelating activity of PF. The content of phenolic acids had a significant decrease (P < 0.05) after fermentation. Meanwhile, a significant bioconversion (P < 0.05) of rutin into quercetin was observed after fermentation. There was a good linear correlation between the EC50 value of DPPH scavenging activity (R-2 = 0.8893, P < 0.05) or reducing power (R-2 = 0.8893, P < 0.05) and the concentration of quercetin in PF. These results indicated that lactic acid fermentation might be a good process to obtain functional PF with high antioxidant activity.

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