Comparative Study of 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
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- 作者：Shengbao Cai ; Ou Wang ; Wei Wu ; Songjie Zhu ; Feng Zhou ; Baoping Ji ; Fengyi Gao ; Di Zhang ; Jia Liu ; Qian Cheng
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：January 11, 2012
- 年：2012
- 卷：60
- 期：1
- 页码：507-513
- 全文大小：232K
- 年卷期：v.60,no.1(January 11, 2012)
- ISSN：1520-5118
文摘
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, and compare them to 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 high-performance liquid chromatography at 280 nm. Most polyphenols were increased remarkably, especially ferulic and caffeic acids. There was a clear correlation between the TPC and antioxidant activity. In conclusion, fungi fermentation is a potential bioprocess for increasing the TPC, flavonoids, and antioxidant activities of oat-based food.