Abstract：
:The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi on the content of rutin and total phenolic compounds (TPC), antioxidant capacity measured by ABTS test, FRAP assay and photochemiluminescence technique, and the inhibitory activity against formation of fluorescent advanced glycation end-products (AGEs) in vitro of raw and roasted buckwheat flours was studied. LSF caused a slight, specific LAB-dependent increase in TPC and a decrease in rutin content. Fermented raw buckwheat flours contained higher amounts of rutin and TPC with one exception when the highest increase in TPC was noted in roasted flour fermented by fungi. A LAB-dependent difference in the antioxidant capacity of buckwheat flours was noted while the inhibitory activity of fermented flours against AGEs formation was generally reduced. It can be concluded that LSF with selected LAB and fungi may improve the antioxidant and functional properties of buckwheat flours.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zieliński H,Szawara-Nowak D,Bączek N,Wronkowska Mdoi
10.1016/j.foodchem.2018.07.182subject
Has Abstractpub_date
2019-01-15 00:00:00pages
291-297eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31343-8journal_volume
271pub_type
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