Dhull Sanju Bala, Punia Sneh, Kumar Rajesh, Kumar Manoj, Nain Kiran Bala, Jangra Kanchan, Chudamani Chanchal
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana India.
Department of Biosciences, Zoology Division, Career Point University, Hamirpur, Himachal Pradesh India.
J Food Sci Technol. 2021 May;58(5):1927-1936. doi: 10.1007/s13197-020-04704-y. Epub 2020 Aug 17.
In the present study, solid-state fermentation (SSF) of four fenugreek cultivars viz. HM-57, AFG-2, RMT-1 and RMT-303 were carried out using and its effect on antioxidant properties, phenolic content and bioactive compounds were studied. Macro (Ca, K, and Na) as well as micro (Fe, Zn, and Cu) elements in vitro bioavailability of the unfermented fenugreek (UFF) and -fermented fenugreek (AFF) samples were assessed with standard methods. On 5th day, total phenolic and condensed tannin contents showed significant ( ≤ 0.05) increase for all cultivars. Further, HPLC analysis confirmed formation of some new bioactive (vanillin, benzoic acid and catechin) compounds. Similarly, extracts from all AFF also showed an increase in the antioxidant potential such as inhibition of DPPH, hydroxyl free radical scavenging, reducing power, and total antioxidant capacity up to 5th day of SSF. Mineral in AFF were found with enhanced values when compared with respective UFF. In vitro bioavailability of Fe, Zn and Ca was also improved during SSF. Results from the present study may be helpful to food industry in developing new health foods and may provide a rational for development of functional ingredient in preparation of novel nutraceuticals.
在本研究中，对四种胡芦巴品种即HM - 57、AFG - 2、RMT - 1和RMT - 303进行了固态发酵（SSF），并研究了其对抗氧化性能、酚类含量和生物活性化合物的影响。采用标准方法评估了未发酵胡芦巴（UFF）和发酵胡芦巴（AFF）样品中常量元素（钙、钾和钠）以及微量元素（铁、锌和铜）的体外生物利用度。在第5天，所有品种的总酚和缩合单宁含量均有显著（≤0.05）增加。此外，高效液相色谱分析证实形成了一些新的生物活性化合物（香草醛、苯甲酸和儿茶素）。同样，所有AFF提取物在固态发酵至第5天时，抗氧化潜力也有所增加，如对DPPH的抑制、羟基自由基清除、还原能力和总抗氧化能力。与各自的UFF相比，AFF中的矿物质含量有所提高。在固态发酵过程中，铁、锌和钙的体外生物利用度也得到了改善。本研究结果可能有助于食品工业开发新的健康食品，并为新型营养保健品制备中功能成分的开发提供理论依据。
