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 sativa L.)

被引：135

作者：

Cai, Shengbao ^{[1
]}

Wang, Ou ^{[1
]}

Wu, Wei ^{[2
]}

Zhu, Songjie ^{[2
]}

Zhou, Feng ^{[1
]}

Ji, Baoping ^{[1
]}

Gao, Fengyi ^{[1
]}

Zhang, Di ^{[1
]}

Liu, Jia ^{[1
]}

Cheng, Qian ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2012年 / 60卷 / 01期

关键词：

Solid-state fermentation; TPC; flavonoids; antioxidant activity; fungi; FREE-RADICALS; CAPACITY; ACID; AVENANTHRAMIDES; EXTRACTION; ENHANCE; STRESS; WHEAT; BRAN; TEA;

D O I：

10.1021/jf204163a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：507 / 513

页数：7

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