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 test
TY - 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 . .
