Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

被引：325

作者：

Dordevic, Tijana M. ^{[1
]}

Siler-Marinkovic, Slavica S. ^{[1
]}

Dimitrijevic-Brankovic, Suzana I. ^{[1
]}

机构：

[1] Univ Belgrade, Fac Technol & Met, Div Biochem Engn & Biotechnol, Belgrade 11000, Serbia

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 03期

关键词：

Cereals; Fermentation; Total phenolic content (TPC); Antioxidant activity; DPPH; FRAP; TBA test; BOUND PHENOLIC-ACIDS; WHEAT; EXTRACTION; CAPACITY; GRAIN; L; CULTIVARS;

D O I：

10.1016/j.foodchem.2009.07.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of fermentation by two types of microorganisms (lactic acid bacteria Lactobacillus rhamnosus, and yeast Saccharomyces cerevisiae) on antioxidant activities and total phenolics of 4 cereals, namely buckwheat, wheat germ, barley and rye, was determined and compared with those of their unfermented counterparts. The total phenolic content (TPC), determined by the Folin-Ciocalteu method, increased upon fermentation. Antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The presence of those microorganisms was more or less important for enhanced levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：957 / 963

页数：7

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