INFLUENCE OF SOLID-STATE BIOCONVERSION BY Rhizopus oligosporus ON ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS OF MAIZE (Zea mays L.)
The total phenolic content of cereal grains is underestimated because the content of bound phenolics is often not determined. Solid-state bioconversion (SSB) of pulses and cereals has gained attention because it increases their concentration of phenolic compounds. The objective of this study was to investigate the effect of time of SSB with Rhizopus oligosporus NRRL 2710 on the total phenolic content, the phytochemical profile in free and bound form, and antioxidant activity of maize grains. Cooked maize grains were inoculated with a suspension of R. oligosporus NRRL 2710 and incubated at 35 °C for 0, 24, 36, 48, 60, 72, 84, 96 and 108 h. All treatments were performed in triplicate. Free and bound phenolic extracts were utilized to determine total phenolic content (TPC), antioxidant activity (AoxA), and the phenolic acid profile (PAP) in raw and bioprocessed maize. A one-way analysis of variance was performed with the data and means were compared using Tukey test (p?0.05). SSB of maize increased TPC by 45 %, and AoxA by 1.5- and 2.3-fold compared to raw maize as estimated by oxygen-radical absorbance capacity (ORAC) and ABTS assay respectively. Regardless of the method used to assess AoxA, a significant correlation was found between TPC and AoxA. Additionally, SSB increased the content of free and bound phenolic acids of maize. Thus, because of its superior antioxidant properties, bioprocessed maize should be considered as a functional food for the prevention of oxidative stress-related diseases.
| Main Authors: | , , , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Colegio de Postgraduados
2019
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| Online Access: | https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1750 |
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