Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
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.
Keywords:
Cereals / Fermentation / Total phenolic content (TPC) / Antioxidant activity / DPPH / FRAP / TBA testSource:
Food Chemistry, 2010, 119, 3, 957-963Publisher:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodchem.2009.07.049
ISSN: 0308-8146
WoS: 000272436200016
Scopus: 2-s2.0-70449523091
Institution/Community
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 . .