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Production of Powerful Antioxidant Supplements via Solid-State Fermentation of Wheat (Triticum aestivum Linn.) by Cordyceps militaris

文献类型： 外文期刊

作者： Zhang, Zuofa 1 ; Lv, Guoying 1 ; Pan, Huijuan 1 ; Fan, Leifa 1 ; Soccol, Carlos Ricardo 2 ; Pandey, Ashok 3 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Hort, Hangzhou 310021, Zhejiang, Peoples R China

2.Univ Fed Parana, Dept Chem Engn, Biotechnol Proc Lab, BR-81531970 Curitiba, Parana, Brazil

3.CSIR, Natl Inst Interdisciplinary Sci & Technol, Div Biotechnol, Trivandrum 695019, Kerala, India

关键词： solid-state fermentation;Cordyceps militaris;antioxidant supplements;free phenolic acids

期刊名称：FOOD TECHNOLOGY AND BIOTECHNOLOGY （ 影响因子：3.918； 五年影响因子：3.71 ）

ISSN： 1330-9862

年卷期： 2012 年 50 卷 1 期

页码：

收录情况： SCI

摘要： The present study has been conducted to evaluate the antioxidant properties of fermented wheat (Triticum aestivum Linn.) extracted using acidified water, 70% acetone and 70% ethanol as compared to uninoculated control. Antioxidant activity, measured by the scavenging ability against 1,1-diphenyl-2-picrylhydrazyl radicals and hydroxyl radicals, reducing power and ferrous ion chelating ability was more effective in fermented than unfermented wheat. Furthermore, the extraction yield, total phenolic, total flavonoid and free phenolic acid content were significantly enhanced in fermented wheat. Among the various extracts examined, the acetone extract of the fermented wheat had the highest content of antioxidant compounds (66.37 mg/g as gallic acid equivalent per mass of the extract for polyphenols and 32.27 mg/g as rutin equivalent per mass of flavonoid extract) and antioxidant activity with the lowest EC50 values. Thus, fermentation with Cordyceps militaris can be used as a tool to develop wheat as a health food or ingredient with multi-functional properties which can be used in the food industry as a natural antioxidant.

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