Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

Cheng, Kuan‐Chen; Wu, Jiun-Yi; Lin, Jiun‐Tsai; Liu, Wen-Hsiung

doi:10.1007/s00217-013-1936-7

Cited by 52 publications

(49 citation statements)

References 26 publications

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“…Also, the bioprocessing of the raw common bean seeds through SSB increased (p50.05) free, bound and total flavonoid contents in 51, 103 and 90%, respectively (Table 4). These results are consistent with those reported by Cheng et al (2013) who suggested that fungal b-glucosidase catalyzes the release of aglycones from the bean substrate and, consequently, there is an increase in phenolic content and isoflavones type flavonoids. Huynh et al (2014) reported different researches in which the concentration of phenolic acids and flavonoids aglycones was increased by the fermentation processes.…”

Section: Aoxa Tpc and Tfc Contents Of Obbbfsupporting

confidence: 95%

“…Fermented foods represent on average one-third of total food consumption, those products have been reported on higher in antioxidant activity via microbial fermentation (Cheng et al, 2013;Reyes-Bastidas et al, 2010;Sánchez-Magaña et al, 2014). There are many reports about the diversity of microorganisms found in fermented foods.…”

Section: Introductionmentioning

confidence: 98%

“…Among these enzymes, b-glucosidase has been widely reported as an enzyme responsible for catalyzing the hydrolysis of b 1-4 bounds in alkyl and aryl-b-D-glucosides to release phenolic aglycone fractions (Huynh et al, 2014). Cheng et al (2013) reported that R. oligosporus has potential to significantly enhanced the content of total phenolic and antioxidant activity. They found that the activity of b-glucosidase increased with the fermentation time and resulted in accumulation of phenolic aglycones.…”

Section: Introductionmentioning

confidence: 99%

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Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

Rochín-Medina¹,

Gutiérrez‐Dorado

Sánchez-Magaña³

et al. 2015

International Journal of Food Sciences and Nutrition

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The aim of this work was to obtain a functional flour with enhanced nutritional properties, and antioxidant and antihypertensive potential from black bean seeds by optimizing the solid state bioconversion (SSB) process using a Rhizopus oligoporus strain. Response surface methodology was applied as optimization technique. A central composite experimental design with two factors [fermentation temperature (FT) = 30-40 °C/fermentation time (Ft) = 6-108 h] and five levels was used (13 treatments). The bioprocessed cotyledons from each treatment were dried, milled, and blended with its previously dried-milled seed coats. The best combination FT/Ft of SSB to obtain the functional flour was 38 °C/100 h. SSB increased the calculated protein efficiency ratio (from 1.59 to 2.40), antioxidant activity (from 13 948 to 22 733 µmol ET/100 g, dw), total phenolic compounds (TPC) (from 190 to 432 mg EGA/100 g, dw) and antihypertensive potential (IC(50) from 95.57 to 0.0321 µg/mL). SSB is an effective strategy to improve the TPC of common beans for enhanced functionality.

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Section: Aoxa Tpc and Tfc Contents Of Obbbfsupporting

confidence: 95%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

Rochín-Medina¹,

Gutiérrez‐Dorado

Sánchez-Magaña³

et al. 2015

International Journal of Food Sciences and Nutrition

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“…Total phenolic compounds total phenolic compounds were determined by the Folin-ciocalteau spectrophotometric method described by Cheng et al (2013). The results were expressed in mg g -1 of fresh weight in gallic acid equivalent (GAE), and calculated by means of the gallic acid calibration curve.…”

Section: Methodsmentioning

confidence: 99%

Phenolic Composition and Antioxidant Capacity of Aqueous and Ethanolic Extracts of Blackberries

et al. 2016

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-the objective of this study was to evaluate the content of phenolic compounds, anthocyanins and flavonoids extracted with 80% ethanol and water, and antioxidant capacity (DPPH and ABTS) of five blackberry cultivars produced in Western paraná, brazil. brazos, tupy, arapaho, choctaw and Guarani blackberries were studied. Soluble solids, titratable acidity and ascorbic acid of fruits were also characterized. Total phenolic compounds ranged from 8.23 to 14.98 mg GAE g -1 (f.w.) and Arapaho cultivar exhibited the highest contents in both solvents. anthocyanins ranged from 2.57 to 9.42 mg ecy3glu g -1 (f.w.), being the solvent ethanol 80% more efficient than the water, and Choctaw cultivar showing the highest content. Flavonoids ranged from 0.46 to 1.14 mg eQ g -1 (f.w.) and Guarani cultivar showed the highest content. High linear correlations were found between total phenolics and antioxidant capacity in both extraction solvents. however, linear correlations between anthocyanins and antioxidant capacity were observed only for the aqueous solvent. Ascorbic acid ranged from 87.87 to 134.09 mg 100 g -1 , with emphasis on brazos cultivar. the aqueous extract showed greater ability to scavenge abtS radical, but the ethanolic extract was more efficient for the DPPH radical. Blackberries produced under Western Paraná conditions showed high levels of antioxidants with emphasis on Arapaho cultivar. This study showed that water and ethanol solvents influence different results on phenolic composition and antioxidant activity of blackberries. index terms: Rubus spp., total phenolic, flavonoids, anthocyanins.comPosição fenólica e atividade antioxidante dos extratos aquoso e etanólico de amora-Preta resumo -O objetivo deste trabalho foi avaliar o teor de compostos fenólicos, antocianinas e flavonoides, extraídos com etanol a 80% e água, e a capacidade antioxidante (DPPH e ABTS) de cinco cultivares de amora-preta produzidas na região oeste do paraná, brasil. as amoras-pretas 'brazos', 'tupy', 'arapaho', 'choctaw' e 'Guarani' foram estudadas. Sólidos solúveis, acidez titulável e ácido ascórbico também foram caracterizados. Compostos fenólicos totais variaram de 8,23 a 14,98 mg EAG g -1 (p.f.) e 'Arapaho' exibiu os maiores conteúdos em ambos os solventes. antocianinas variaram de 2,57 a 9,42 mg ecy3glu g -1 (p.f.), sendo etanol 80% o extrator mais eficiente, com o maior conteúdo encontrado em 'Choctaw'. Flavonoides variaram de 0,46 a 1,14 eQ g -1 (p.f.) e 'Guarani' mostrou o maior conteúdo. Correlações lineares elevadas foram verificadas entre compostos fenólicos totais e atividade antioxidante em ambos os solventes de extração. O conteúdo de antocianinas totais se correlacionou linearmente com atividade antioxidante apenas quando extraída com solvente aquoso. Ácido ascórbico variou de 87,87 a 134,09 mg 100 g -1 (p.f.), com destaque para 'brazos'. o extrato aquoso apresentou maior capacidade de sequestrar o radical abtS, mas o etanólico foi mais eficiente para o radical DPPH. As amoras-pretas produzidas nas condições do oes...

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“…4 The antioxidants intake was correlated with an improvement of the antioxidant markers level in biological fluids, 5 but the physiological relevance of the antioxidant consumption was not sufficiently demonstrated, according to European Food Safety Agency 6 and United States Department of Agriculture (USDA). 7 Numerous cosmetic products, 8 food additives, 9 herbal health products 10 or nutritional supplements 11 are marketed and commercialized based on their antioxidant content. New substances with higher antioxidant capacity are synthesized from natural compounds.…”

Section: Introductionmentioning

confidence: 99%

Low-interferences Determination of the Antioxidant Capacity in Fruits Juices Based on Xanthine Oxidase and Mediated Amperometric Measurements in the Reduction Mode

et al. 2016

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A low-interferences enzymatic sensor for evaluating the antioxidant capacity was developed. Xanthine oxidase was used to produce superoxide radicals that spontaneously dismutate to hydrogen peroxide. Low xanthine concentrations were used to minimize the rapid dismutation of the superoxide radical before its fast reaction with antioxidants. The sensor operates in the reduction mode, and evaluations with low interferences of the antioxidant capacity are based on the detection of remaining hydrogen peroxide using Prussian blue electrodes at low potentials. The linear calibration graph is between 2 -10 μM ascorbic acid. No interferences were observed from easily oxidisable substances including uric acid, which is produced in the enzymatic reaction or other substances usually found in foods. The method was used to evaluate the antioxidant capacity in different real juice samples.

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Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

Cited by 52 publications

References 26 publications

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

Phenolic Composition and Antioxidant Capacity of Aqueous and Ethanolic Extracts of Blackberries

Low-interferences Determination of the Antioxidant Capacity in Fruits Juices Based on Xanthine Oxidase and Mediated Amperometric Measurements in the Reduction Mode

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