Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi

Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi

Bibliographic Details
Parent link:Resource-Efficient Technologies: electronic scientific journal/ National Research Tomsk Polytechnic University (TPU).— , 2015-.— 2405-6537
Vol. 3, iss. 3.— 2017.— [P. 285-292]
Main Author: Pardeep Kumar Sadh
Other Authors: Pooja Saharan, Joginder Singh Duhan
Summary:Title screen
The present study was conducted to find out the effect of solid state fermentation on release of phenolics and subsequently on improvement of antioxidant activity of fermented seed and flour of Lablab purpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae. Significant increase in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A. oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity was noticed in fermented ethanolic extract of seim seed with A. awamori and A. oryzae on 3rd and 4th day of incubation, respectively. The findings showed higher antioxidant activity formation in fermented seim seed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. This study demonstrated that fermented seed and flour of seim are better source of phytochemicals compared to the non-fermented ones.
Published: 2017
Subjects:
труды учёных ТПУ
электронный ресурс
TPC
антиоксиданты
фенольные соединения
ферментация
фенольные смолы
Online Access:http://earchive.tpu.ru/handle/11683/50304
Format: Electronic Book Chapter
KOHA link:https://koha.lib.tpu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=575621

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