Călinoiu Lavinia Florina, Cătoi Adriana-Florinela, Vodnar Dan Cristian
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
Antioxidants (Basel). 2019 Sep 4;8(9):372. doi: 10.3390/antiox8090372.
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences ( < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.
我们研究的目的是评估固态酵母发酵（SSYF）提高市售麦麸（WB）和燕麦麸（OB）中酚酸含量及组成以及抗氧化活性的潜力。比较超声辅助甲醇提取物的总酚含量（TPC）、酚类组成和体外抗氧化活性，以研究发酵时间对生物活性化合物化学特征和活性的影响。对比分析显示发酵天数（0至6天）之间存在显著差异（<0.05）。WB在第3天获得最高TPC（0.84±0.05毫克没食子酸当量[GAE]/克干重[DW]），OB在第4天获得最高TPC（0.45±0.02毫克GAE/克DW）。WB酚类浓度的最高相对百分比增加也出现在第3天（阿魏酸+56.6%，香草酸+259.3%，二羟基苯甲酸+161.2%，芹菜素葡萄糖苷+15.3%）；对于OB，在第4天观察到这种情况（燕麦酰胺2f+48.5%，阿魏酸+21.2%）。增强的抗氧化活性与最高TPC显著相关。考虑到不同功能食品和营养保健品的设计，我们的结果表明固态酵母发酵可能是一种用于富集谷物麸皮中抗氧化剂的有用方法。
