Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains
Chih-Feng Wang | Cui-Rou Huang | Ying-Chen Lu
Whole grains are rich in nutrients and antioxidants and can be fermented to increase their biological functions. This study used two fermentation steps to ferment eight whole grains. The bio-functional compounds, ACE inhibition, and antioxidant capacity were measured during the second fermentation step. The results indicate that the total phenols content increased by 2605%, total flavonoid content increased by 1707%, ABTS radical scavenging capacity increased by 239%, DPPH radical scavenging capacity increased by 325%, GABA increased by 4810%, glucuronic acid increased by 4278%, ACE inhibition increased by 69.28%, and total amino acids increased by 2197.72% after 13 weeks of fermentation. These results showed that a fermentation beverage with eight whole grains could be considered a drink with health benefits.
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