Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

The effect of solid-state fermentation with Rhizopus oligosporus on the changes in the total phenolic compounds, rutin, vitamin B and C, tocopherol, phytic acid and antioxidant capacity of raw and roasted buckwheat groats was studied. The roasted groats contained reduced level of studied bioactive c...

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Main Authors:	Wronkowska Małgorzata, Honke Joanna, Piskuła Mariusz Konrad
Format:	Article
Language:	English
Published:	Chiriotti Editori 2015-12-01
Series:	Italian Journal of Food Science
Subjects:	antioxidant capacity, bioactive compounds, buckwheat groats, Rhizopus oligosporus, solid-state fermentation
Online Access:	http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/373

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spelling	doaj-2087178b135a4d2ea15edc969a11a1942020-11-25T03:51:39ZengChiriotti EditoriItalian Journal of Food Science1120-17701120-17702015-12-0127442443110.14674/1120-1770/ijfs.v37355Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groatsWronkowska Małgorzata0Honke Joanna1Piskuła Mariusz Konrad2Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, OlsztynInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences, OlsztynInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences, OlsztynThe effect of solid-state fermentation with Rhizopus oligosporus on the changes in the total phenolic compounds, rutin, vitamin B and C, tocopherol, phytic acid and antioxidant capacity of raw and roasted buckwheat groats was studied. The roasted groats contained reduced level of studied bioactive compounds as compared to raw groats. In this study was evidenced that the solidstate fermentation with Rhizopus oligosporus enhanced water soluble vitamins (thiamine, pyridoxine and L-ascorbic acid) as well as tocopherols contents. In contrast the decrease of the inositol hexaphosphate, phenolic compounds, the rutin content and antioxidant capacity determined by ACL and ABTS methods was noticed.http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/373antioxidant capacity, bioactive compounds, buckwheat groats, Rhizopus oligosporus, solid-state fermentation
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Wronkowska Małgorzata Honke Joanna Piskuła Mariusz Konrad
spellingShingle	Wronkowska Małgorzata Honke Joanna Piskuła Mariusz Konrad Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats Italian Journal of Food Science antioxidant capacity, bioactive compounds, buckwheat groats, Rhizopus oligosporus, solid-state fermentation
author_facet	Wronkowska Małgorzata Honke Joanna Piskuła Mariusz Konrad
author_sort	Wronkowska Małgorzata
title	Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
title_short	Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
title_full	Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
title_fullStr	Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
title_full_unstemmed	Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
title_sort	effect of solid-state fermentation with rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
publisher	Chiriotti Editori
series	Italian Journal of Food Science
issn	1120-1770 1120-1770
publishDate	2015-12-01
description	The effect of solid-state fermentation with Rhizopus oligosporus on the changes in the total phenolic compounds, rutin, vitamin B and C, tocopherol, phytic acid and antioxidant capacity of raw and roasted buckwheat groats was studied. The roasted groats contained reduced level of studied bioactive compounds as compared to raw groats. In this study was evidenced that the solidstate fermentation with Rhizopus oligosporus enhanced water soluble vitamins (thiamine, pyridoxine and L-ascorbic acid) as well as tocopherols contents. In contrast the decrease of the inositol hexaphosphate, phenolic compounds, the rutin content and antioxidant capacity determined by ACL and ABTS methods was noticed.
topic	antioxidant capacity, bioactive compounds, buckwheat groats, Rhizopus oligosporus, solid-state fermentation
url	http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/373
work_keys_str_mv	AT wronkowskamałgorzata effectofsolidstatefermentationwithrhizopusoligosporusonbioactivecompoundsandantioxidantcapacityofrawandroastedbuckwheatgroats AT honkejoanna effectofsolidstatefermentationwithrhizopusoligosporusonbioactivecompoundsandantioxidantcapacityofrawandroastedbuckwheatgroats AT piskułamariuszkonrad effectofsolidstatefermentationwithrhizopusoligosporusonbioactivecompoundsandantioxidantcapacityofrawandroastedbuckwheatgroats
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Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

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