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

  • Wronkowska Małgorzata Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn
  • Honke Joanna Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn
  • Piskuła Mariusz Konrad Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn

Abstract

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.
Published
2015-12-16
How to Cite
MAŁGORZATA, Wronkowska; JOANNA, Honke; MARIUSZ KONRAD, Piskuła. 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, [S.l.], v. 27, n. 4, p. 424-431, dec. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/373>. Date accessed: 26 may 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v373.

Keywords

antioxidant capacity, bioactive compounds, buckwheat groats, Rhizopus oligosporus, solid-state fermentation