Please use this identifier to cite or link to this item: http://earchive.tpu.ru/handle/11683/50304
Title: Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi
Authors: Pardeep Kumar Sadh
Pooja Saharan
Joginder Singh Duhan
Keywords: TPC; антиоксиданты; фенольные соединения; ферментация; фенольные смолы
Issue Date: 2017
Publisher: Томский политехнический университет
Citation: Pardeep Kumar Sadh. Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi / Pardeep Kumar Sadh, Pooja Saharan, Joginder Singh Duhan // Resource-Efficient Technologies. — 2017. — Vol. 3, iss. 3. — [P. 285-292].
Abstract: The present study was conducted to find out the effect of solid state fermentation on release of phenolics and subsequently on improvement of antioxidant activity of fermented seed and flour of Lablab purpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae. Significant increase in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A. oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity was noticed in fermented ethanolic extract of seim seed with A. awamori and A. oryzae on 3rd and 4th day of incubation, respectively. The findings showed higher antioxidant activity formation in fermented seim seed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. This study demonstrated that fermented seed and flour of seim are better source of phytochemicals compared to the non-fermented ones.
URI: http://earchive.tpu.ru/handle/11683/50304
ISSN: 2405-6537
Appears in Collections:Resource-Efficient Technologies

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