Skip to the main content

Food Technology and Biotechnology, Vol. 50 No. 1, 2012.

Original scientific paper

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

Zuofa Zhang ; Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou, ZJ 310021, PR China
Guoying Lv ; Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou, ZJ 310021, PR China
Huijuan Pan ; Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou, ZJ 310021, PR China
Leifa Fan ; Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou, ZJ 310021, PR China
Carlos Ricardo Soccol ; Biotechnological Process Laboratory, Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR 81531-970, Brazil
Ashok Pandey ; Biotechnology Division, National Institute for Interdisciplinary Science and Technology, CSIR, 695 019 Trivandrum, India

Full text: croatian pdf 145 Kb

page 32-39

downloads: 1.104

cite

Full text: english pdf 145 Kb

page 32-39

downloads: 1.448

cite

Abstract

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.

Keywords

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

Hrčak ID:

78901

URI

https://hrcak.srce.hr/78901

Publication date:

27.3.2012.

Article data in other languages: croatian

Visits: 4.451 *