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Paper Title

Production of Powerful Antioxidant Supplements via Solid-State Fermentation of Wheat (Triticum aestivum Linn.) by Cordyceps militaris

Keywords

  • Fermented Wheat
  • Triticum Aestivum
  • Antioxidant Properties
  • Acidified Water Extraction
  • Acetone Extraction
  • Ethanol Extraction
  • 1
  • 1-Diphenyl-2-Picrylhydrazyl Radicals
  • Hydroxyl Radical Scavenging
  • Reducing Power
  • Ferrous Ion Chelation
  • Total Phenolic Content
  • Total Flavonoid Content
  • Free Phenolic Acids
  • Gallic Acid Equivalent
  • Rutin Equivalent
  • EC50 Value
  • Cordyceps Militaris Fermentation
  • Functional Food
  • Natural Antioxidant
  • Food Industry
  • Health-Promoting Ingredients
  • Bioactive Compounds
  • Polyphenols
  • Flavonoids
  • Fermentation Technology
  • Food Preservation
  • Nutraceuticals
  • Bioprocessing
  • Sustainable Food Development

Article Type

Research Article

Research Impact Tools

Issue

Volume : 50 | Issue : 1 | Page No : 32-39

Published On

March, 2012

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Abstract

The present study has been conducted to evaluate the antioxidant properties of fermented wheat (Triticum aestivum Linn.) extracted using acidified water, 70 % acetone and 70 % ethanol as compared to uninoculated control. Antioxidant activity, measured by the scavenging ability against 1,1-diphenyl-2-picrylhydrazyl radicals and hydroxyl radicals, reducing power and ferrous ion chelating ability was more effective in fermented than unfermented wheat. Furthermore, the extraction yield, total phenolic, total flavonoid and free phenolic acid content were significantly enhanced in fermented wheat. Among the various extracts examined, the acetone extract of the fermented wheat had the highest content of antioxidant compounds (66.37 mg/g as gallic acid equivalent per mass of the extract for polyphenols and 32.27 mg/g as rutin equivalent per mass of flavonoid extract) and antioxidant activity with the lowest EC50 values. Thus, fermentation with Cordyceps militaris can be used as a tool to develop wheat as a health food or ingredient with multi-functional properties which can be used in the food industry as a natural antioxidant.

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