scholarly journals Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Yoseph Asmelash Gebru ◽  
Desta Berhe Sbhatu
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Solid State Fermentation ◽  
Antioxidant Activities ◽  
Eragrostis Tef ◽  
Fungal Enzymes ◽  
Polyphenol Oxidases ◽  
Phenolic Contents ◽  
Phenolic Profiles ◽  
Structural Breakdown

Teff (Eragrostis tef (Zucc.) Trotter) is a tropical cereal used in preparing a staple food in Ethiopia and Eritrea called injera. Phenolic compounds are available in soluble and bound forms in cereals like teff. Therefore, their bioaccessibility depends on their release from the food matrix. Different food processing methods including fermentation have been applied since ancient times to aid bioaccessibility and improve the properties of food products. This study aimed at investigating changes in phenolic profiles and antioxidant activities of white and brown teff grains during mushroom-mediated solid-state fermentation. Fermentation with mushroom considerably increased total phenol contents of the soluble phenol fraction with Ganoderma lucidum showing relatively higher increase than Pleurotus ostreatus. Bound fraction of teff phenol did not show noticeable changes after fermentation with the two mushroom strains. Such changes are suggested to be attributed to activities of fungal enzymes such as amylases, xylanases, and proteases that induce structural breakdown of grain components including cell walls leading to the liberation or synthesis of a variety of phenolic compounds. On the other hand, total flavonoid content of teff significantly decreased after fermentation by both strains. This is also believed to be caused by the action of fungal polyphenol oxidases that catalyze the oxidation of a variety of phenolic compounds including flavonoids to o-quinones.

scholarly journals Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse

2020 ◽  
Vol 6 (3) ◽  
pp. 137
Author(s):  
Diego Ibarra-Cantún ◽  
María Elena Ramos-Cassellis ◽  
Marco Antonio Marín-Castro ◽  
Rosalía del Carmen Castelán-Vega
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Solid State Fermentation ◽  
Alternative Energy ◽  
Antioxidant Activities ◽  
Antibiotic Production ◽  
Raw Material ◽  
Environmental Goals

Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with environmental goals, and the production of organic acids and bioactive compounds. The present project determined the quantity of secondary metabolites and the antioxidant activity of the extracts obtained by the solid-state fermentation of apple and agave mezcalero bagasse over 28 days, inoculated with the Pleurotus ostreatus strain. The extraction was carried out with three solvents: acetone and water (80:20 v/v), 100% methanol and 100% water. The results showed a higher presence of phenolic compounds, flavonoids, total triterpenes and antioxidant activity in the apple bagasse from the SSF on day 21 in the extract of acetone and water (80:20 v/v), 100% methanol and aqueous; while the agave bagasse showed a significant presence of phenolic compounds and flavonoids only in the aqueous extract. In conclusion, the presence of secondary metabolites exhibiting antioxidant activities from the solid-state fermentation in the residues of the cider and mezcal industry is an alternative use for wasted raw material, plus, it reduces the pollution generated from the agroindustrial residues.

scholarly journals Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 215 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Tea Infusions ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110136 ◽  
Author(s):  
Ingrid da Costa Maia ◽  
Carolina Thomaz dos Santos D'Almeida ◽  
Denise Maria Guimarães Freire ◽  
Elisa d'Avila Costa Cavalcanti ◽  
Luiz Claudio Cameron ◽  
...  
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Solid State Fermentation ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Kinetic identification of phenolic compounds and potential production of caffeic acid by Ganoderma lipsiense in solid-state fermentation

2019 ◽  
Vol 42 (8) ◽  
pp. 1325-1332 ◽  
Author(s):  
Tania Maria Costa ◽  
Vander Kaufmann ◽  
Camila Jeriane Paganelli ◽  
Diogo Alexandre Siebert ◽  
Gustavo Amadeu Micke ◽  
...  
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Solid State Fermentation ◽  
Potential Production

scholarly journals Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 590 ◽  
Author(s):  
Ling Xu ◽  
Feng Wang ◽  
Zhicai Zhang ◽  
Norman Terry
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Antioxidant Activities ◽  
Orthogonal Design ◽  
Radical Scavenging ◽  
Global Scale ◽  
Cordyceps Militaris ◽  
Raw Material ◽  
Polysaccharide Production

Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps militaris and the antioxidant activities of fermented rice by solid-state fermentation. The media components and culture condition were optimized by orthogonal design and mono-factor tests using rice as the raw material. The optimal media consisted of (g/L): rice (50), fructose (7), glycerin (7), peptone (1), MgCl2 (0.11), VB1 (0.05), VB2 (0.05), CaCl2 (1.5), corn bran (6), and a water–materials ratio of 100%. The fermentation condition was as follows: inoculum volume of 5.5% (v/w), rice weight of 50 g in one bowl with a diameter of 120 mm and a depth of 90 mm, incubation temperature of 26 °C, and incubation time of seven days. Under the optimized condition, the maximal C. militaris polysaccharide content and free radical scavenging ratio were 68.3 mg/g dry substrate and 98.9%, respectively. This study provides a new strategy for the production of healthy food from traditional food.

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