title: 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.).
abstract: 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.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Shengbao
authors.initials: S
authors.lastname: Cai
authors.forename: Ou
authors.initials: O
authors.lastname: Wang
authors.forename: Wei
authors.initials: W
authors.lastname: Wu
authors.forename: Songjie
authors.initials: S
authors.lastname: Zhu
authors.forename: Feng
authors.initials: F
authors.lastname: Zhou
authors.forename: Baoping
authors.initials: B
authors.lastname: Ji
authors.forename: Fengyi
authors.initials: F
authors.lastname: Gao
authors.forename: Di
authors.initials: D
authors.lastname: Zhang
authors.forename: Jia
authors.initials: J
authors.lastname: Liu
authors.forename: Qian
authors.initials: Q
authors.lastname: Cheng
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D001230:Aspergillus / Q000378:metabolism*; D018554:Avena / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D005419:Flavonoids / Q000378:metabolism*; D010636:Phenols / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols