Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation

Saharan, Pooja; Sadh, Pardeep Kumar; Duhan, Surekha; Duhan, Joginder Singh

doi:10.1007/s11694-020-00399-z

Cited by 29 publications

(11 citation statements)

References 32 publications

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“…( 10 ) and Saharan et al . ( 39 ) have demonstrated the ability of fermentation to enhance the mass fractions of phenolic compounds and corresponding antioxidant properties. Xiao et al .…”

Section: Resultsmentioning

confidence: 99%

“…However, contents of few compounds reduced with fermentation, for instance, cinnamic and syringic acids in CPK, caffeic, cinnamic and ferulic acids in CPD, cinnamic and ferulic acids in PP while reducing trend was not observed for any compound in SB. Xiao et al (10) and Saharan et al (39) have demonstrated the ability of fermentation to enhance the concentration of phenolic compounds and corresponding antioxidant properties. Xiao et al (30) reported the higher contents of gallic acid, ferulic acid, chlorogenic acid, vanillin, caffeic acid and phydroxybenzoic acid in fermented oats.…”

Section: Effect Of Fermentation On the Phenolic Compositionmentioning

confidence: 99%

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Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Toor

Kaur

Sahota

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes. Experimental approach. Chickpea (kabuli and desi), pigeon pea, and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 ºC for 16-18 h and milled. Unfermented and fermented flours were evaluated for antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra. Results and conclusions. Fermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of chickpea kabuli and desi, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, specific phenolics were quantified using HPLC which showed higher concentration of certain compounds such as chlorogenic acid, p-hydroxybenzoic acid, gallic acid and vanillic acid in fermented legumes. Phytic acid in all the fermented legumes reduced (p<0.05), however trypsin inhibition increased (p<0.05). In chickpea kabuli and desi, and pigeon pea, saponins increased (p<0.05) while they decreased in soybean. Tannins enhanced (p<0.05) in chickpea desi, pigeon pea and soybean and reduced (p<0.05) in chickpea kabuli. Furthermore, fermentation enhanced the content as well as estimated bioavailability of minerals. FTIR spectrum of unfermented and fermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation. Novelty and scientific contribution. To our knowledge, this is the first study wherein legume (chickpea kabuli and desi, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile, and FTIR spectra, which concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process was established as a potential tool and thus can be proposed in the development of legume based novel functional foods which might help in tackling the concerns of nutritional security.

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“…( 10 ) and Saharan et al . ( 39 ) have demonstrated the ability of fermentation to enhance the mass fractions of phenolic compounds and corresponding antioxidant properties. Xiao et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Fermentation On the Phenolic Compositionmentioning

confidence: 99%

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Toor

Kaur

Sahota

et al. 2021

Food Technol. Biotechnol. (Online)

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“…Curiel et al ., (2015) showed that lactic acid fermentation may increase concentrations of total phenols, flavonoids and anthocyanins, which were five to ten times higher than those found for the non‐fermented. The changes in content of TPA and TF during digestive period might be due to microbial enzymatic, which was produced by the Lactobacillus (Saharan et al ., 2020). Different contents of antioxidant substances were obtained in different kinds of strains may due to the enzyme produced by the Lactobacillus (Matthews et al ., 2004).…”

Section: Discussionmentioning

confidence: 99%

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

Chen

Yuan

Wang

et al. 2021

Int J of Food Sci Tech

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The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p‐coumaric acid) were detected. The result showed, compared to non‐fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and VC, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p‐coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p‐coumaric acid was increased in fermented samples compared with non‐fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.

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“…Solid-state grain fermentation with bacterial or fungal species have been applied to reduce antinutritional compounds, such as phytates and tannins, but also to improve the nutritional quality of grains and pulses, given that these compounds affect the bioavailability of minerals, such as calcium, zinc and iron (Ghoshal, Basu, & Shivhare, 2012;Saharan, Sadh, Duhan & Duhan, 2020). Fermentation also increases the polyphenol content and improves grain antioxidant activity because microbial action facilitates the breakdown of cell walls and allows the release or synthesis of antioxidant compounds that act as metal chelators or hydrogen donors to free radicals (Nout & Kiers, 2005).…”

Section: Introductionmentioning

confidence: 99%

Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet

Villacrés¹,

Quelal²,

Fernández

et al. 2020

LWT

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Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation

Cited by 29 publications

References 32 publications

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet

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