Bioaugmentation of phenolics and antioxidant activity of Oryza sativa by solid state fermentation using Aspergillus spp.
2017
Saharan, P. | Sadh, P. K. | Surekha | Duhan, J. S.
In the present study, solid state fermentation was carried out by using GRAS filamentous fungi i.e. Aspergillus awamori MTCC 548 and Aspergillus oryzae MTCC 3107. It was found that fermented seed and flour of rice extracted with ethanol showed highest total phenolic content on 4th of fermentation with A. awamori i.e. 281.67±1.63 µM GAE/100g, 264.95±1.57 µM GAE/100g) and on 5thday with A. oryzae i.e. 212.57±1.77, 213.88±2.16 while antioxidant activity was maximum on 4thday of incubation with A. oryzae i.e. 1120.17± 5.79 µM VCEAC/100g and on 3rdday with A. awamori i.e.1025.89±15.50 µM VCEAC/100g, respectively. Higher antioxidant activity in seed may be due to the presence of higher total phenolic content (TPC) in seed as compared to flour because phenolics are responsible for antioxidant activityof plants. Amylase activity in fermented samples was also found higher than that of nonfermented samples which indicates that increase in phenolic content of fermented rice sampleswas attributed to the enzymatic action of amylase. This study demonstrated that fermented seed and flour of rice may be a good source of natural antioxidants as compared to non-fermentedrice.
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