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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.)
- Cai, Shengbao, Wang, Ou, Wu, Wei, Zhu, Songjie, Zhou, Feng, Ji, Baoping, Gao, Fengyi, Zhang, Di, Liu, Jia, Cheng, Qian
- Journal of agricultural and food chemistry 2012 v.60 no.1 pp. 507-513
- Aspergillus niger, Aspergillus oryzae, Avena sativa, antioxidant activity, flavonoids, fungi, high performance liquid chromatography, oats, polyphenols, solid state fermentation
- 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.