Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
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2010
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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.
Ključne reči:
Cereals / Fermentation / Total phenolic content (TPC) / Antioxidant activity / DPPH / FRAP / TBA testIzvor:
Food Chemistry, 2010, 119, 3, 957-963Izdavač:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodchem.2009.07.049
ISSN: 0308-8146
WoS: 000272436200016
Scopus: 2-s2.0-70449523091
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Đorđević, Tijana M. AU - Šiler-Marinković, Slavica AU - Dimitrijević-Branković, Suzana PY - 2010 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1621 AB - 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Effect of fermentation on antioxidant properties of some cereals and pseudo cereals EP - 963 IS - 3 SP - 957 VL - 119 DO - 10.1016/j.foodchem.2009.07.049 ER -
@article{ author = "Đorđević, Tijana M. and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana", year = "2010", abstract = "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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Effect of fermentation on antioxidant properties of some cereals and pseudo cereals", pages = "963-957", number = "3", volume = "119", doi = "10.1016/j.foodchem.2009.07.049" }
Đorđević, T. M., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2010). Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. in Food Chemistry Elsevier Sci Ltd, Oxford., 119(3), 957-963. https://doi.org/10.1016/j.foodchem.2009.07.049
Đorđević TM, Šiler-Marinković S, Dimitrijević-Branković S. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. in Food Chemistry. 2010;119(3):957-963. doi:10.1016/j.foodchem.2009.07.049 .
Đorđević, Tijana M., Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "Effect of fermentation on antioxidant properties of some cereals and pseudo cereals" in Food Chemistry, 119, no. 3 (2010):957-963, https://doi.org/10.1016/j.foodchem.2009.07.049 . .