Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/435
Full metadata record
DC FieldValueLanguage
dc.contributor.authorZhang, Z-
dc.contributor.authorGuoying, L V-
dc.contributor.authorPan, H-
dc.contributor.authorFan, L-
dc.contributor.authorSoccol, C R-
dc.contributor.authorPandey, A-
dc.date.accessioned2013-06-12T10:03:42Z-
dc.date.available2013-06-12T10:03:42Z-
dc.date.issued2012-01-
dc.identifier.citationFood Technology and Biotechnology 50(1):32-39;Jan 2012en_US
dc.identifier.urihttp://hdl.handle.net/123456789/435-
dc.description.abstractThe present study has been conducted to evaluate the antioxidant properties of fermented wheat (Triticum aestivum Linn.) extracted using acidified water, 70 % acetone and 70 % ethanol as compared to uninoculated control. Antioxidant activity, measured by the scavenging ability against 1,1-diphenyl-2-picrylhydrazyl radicals and hydroxyl radicals, reducing power and ferrous ion chelating ability was more effective in fermented than unfermented wheat. Furthermore, the extraction yield, total phenolic, total flavonoid and free phenolic acid content were significantly enhanced in fermented wheat. Among the various extracts examined, the acetone extract of the fermented wheat had the highest content of antioxidant compounds (66.37 mg/g as gallic acid equivalent per mass of the extract for polyphenols and 32.27 mg/g as rutin equivalent per mass of flavonoid extract) and antioxidant activity with the lowest EC50 values. Thus, fermentation with Cordyceps militaris can be used as a tool to develop wheat as a health food or ingredient with multi-functional properties which can be used in the food industry as a natural antioxidanten_US
dc.language.isoenen_US
dc.publisherUniversity of Zagreben_US
dc.subjectSolid-state fermentationen_US
dc.subjectCordyceps militarisen_US
dc.subjectAntioxidant supplementsen_US
dc.subjectFree phenolic acidsen_US
dc.titleProduction of powerful antioxidant supplements via solid-state fermentation of wheat (Triticum aestivum Linn.) by cordyceps militarisen_US
dc.typeArticleen_US
niist.citation-
Appears in Collections:2012

Files in This Item:
File Description SizeFormat 
Food Technology and Biotechnology 50(2012) pg 32-39.pdf
  Restricted Access
145.21 kBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.