文献类型： 外文期刊
作者： Wang, Nai-Fu 2 ; Yan, Zheng 1 ; Li, Chun-Yang 1 ; Jiang, Ning 1 ; Liu, Hong-Jin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod, Nanjing 210014, Jiangsu, Peoples R China
2.Anhui Agr Univ, Sch Tea & Food Sci, Hefei 230036, Anhui, Peoples R China
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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