Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive
Bożena Stodolak | Anna Starzyńska-Janiszewska | Anna Wywrocka-Gurgul | Agnieszka Wikiera
Inglés. The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain) on the antioxidant potential of flaxseed oil cake was studied. Solid-state fermentation (SSF) process resulted in the slight increase in proteins and the significant loss of lipids. Even 48 h, the shortest fermentation period, caused the significant increase in phenolic content (13–85%), radical scav-enging activity (about twofold higher against DPPH•) and reducing power (by 20–30%). Prolongation of the fermentation by 24 or 48 h resulted in further enhancement of antioxidant capacity. The addition of fermented product (ATCC 64063, 96 h) to yoghurt caused twofold increase in its protein content. The amounts of proteins and antiradical compounds released after the in vitro digestion were higher, as compared with yoghurt alone (by 20 and 40%, respectively). These results allow to consider the fermented flaxseed oil cake as a valuable food additive.
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