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KMID : 1094720120170010109
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Biotechnology and Bioprocess Engineering
2012 Volume.17 No. 1 p.109 ~ p.116
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Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456
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Salar Raj Kumar
Certik Milan
Brezova Vlasta
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Abstract
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Thamnidium elegans CCF 1456, a filamentous fungus, was used to enhance the total phenolic content and radical scavenging activity of maize via solid-state fermentation. Thamnidium fermented maize (TFM) and unfermented maize (UFM) grains were extracted with 65% ethanol and dimethylsulfoxide (DMSO). Total phenolic content (TPC), and radical scavenging capacity ? determined with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and radical cations of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS·+) found for TFM ? were significantly (P < 0.05) higher on the 5th day of incubation than that of UFM extracts. A linear correlation was observed among TPC, DPPH and ABTS scavenging activities, and also among TPC and various carbohydrate-cleaving enzymes (α-amylase, β-glucosidase and xylanase), suggesting that this? strategy may help to enrich? TFM with improved phytochemical properties and antioxidant activities.
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KEYWORD
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maize, phenolic compounds, antioxidants, EPR, hydrolysing enzymes, Thamnidium elegans
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