Abstract
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 (p < 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.
Highlights
Wheat (Triticum aestivum L. and Triticum durum L.) is a highly cultivated crop (>218 million ha), being the most consumed staple food with a worldwide annual production of >717 million tons in2017
The highest relative percentage increase in the phenolics concentration of wheat bran (WB) was registered on day 3; for oat bran (OB), this was observed on day 4
Our results suggest that solid-state yeast fermentation (SSYF) may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals
Summary
Wheat (Triticum aestivum L. and Triticum durum L.) is a highly cultivated crop (>218 million ha), being the most consumed staple food with a worldwide annual production of >717 million tons in. Oat (Avena sativa L.), even if consumed in lower quantities, has an increasing production trend (>25 million tons in 2017) [1] due to its recognition as a healthy food with high bioactive content [2]. Wheat and oat whole grains, and their outer parts, are considered rich sources of phenolic compounds with significant antioxidant activity [3,4]. There have been several meta-analyses of epidemiological data suggesting that consumption of phenolic-rich food in humans may reduce the risk of non-communicable diseases, such as diabetes, cardiovascular disease, obesity, and some cancers [6,7,8,9]. Antioxidants can increase protection against these diseases in several ways: quenching free radicals, chelating transition metals, stimulating
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