Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus

• Published in: Journal of cereal science 2017-01, Vol.73, p.138-142
• Main Authors: Kang, Man, Zhai, Fei-Hong, Li, Xin-Xin, Cao, Jin-Liang, Han, Jian-Rong
• Format: Article
• Language: English
• Subjects: Agaricus; Antioxidant properties; Buckwheat; Solid-state fermentation
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2016.12.012

The aim of this work was to evaluate the effects of solid-state fermentation (SSF) with three strains of Agaricus (Agaricus blazei Murrill SH26, Agaricus bisporus AS2796 and Agaricus bisporus G1) on the total phenolic contents and antioxidant properties of buckwheat (Fagopyrum esculentum Möench). The results showed that the total phenolic contents of the fermented buckwheat varied with fermentation time and the starter organisms. The total phenolic content of buckwheat fermented with strain SH26 reached its maximum value of 18.07 mg/g after the fermentation of 21 days, which was 3.96 times higher than that of control. The ethanolic extracts of buckwheat fermented by strains SH26 and AS2796 exhibited enhanced antioxidant properties in comparison with the control. However, the ethanolic extracts of buckwheat fermented by strain G1 exhibited less antioxidant properties in comparison with the control. The ethanolic extracts of buckwheat fermented with strain SH26 exhibited the highest reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferrous ion chelating ability, respectively. The ethanolic extracts of buckwheat fermented with strain AS2796 exhibited the highest superoxide anion radical scavenging ability.