Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

“…The TPC of the samples were increased by fermentation, and this finding was similar to the results of many previously reported studies Đorđević et al, 2010;Hur et al, 2014;Razak et al, 2015;Wang et al, 2014;Yeo & Ewe, 2015). Moreover, fermentation-induced structural breakdown of plant cell walls leads to the liberation of phenolic compounds (Schmidt et al, 2014;Wang et al, 2014).…”

“…The levels of phenolic compounds could be modified during fermentation by the metabolic activity of the microbe. As shown in The improvement of individual phenolic compounds by SSF was also reported by earlier studies (Razak et al, 2015;Singh et al, 2010;Xiao et al, 2014). Razak et al (2015) reported that rice bran fermentation with Monascus purpureus significantly enhanced (p < 0.05) five phenolic acids (i.e., ferulic, sinapic, vanillic, caffeic, and syringic acids) compared with non-fermented samples.…”

“…In our work, the results were expressed in µmol Fe (II)/g dry weight sample. However, other authors reported their results in nmol or mmol Fe (II)/mg dry extract or µg ascorbic acid/g sample (Đorđević et al, 2010;Razak et al, 2015). Besides, extraction solvents and methods of sample preparation used in other studies were different, and both were shown to influence FRAP.…”

“…oligosporus and M. purpureus, or chickpea fermented with C. militaris (Razak et al, 2015;Xiao et al, 2014). Razak et al (2015) reported that higher FRAP obtained from fermented products is highly correlated with the phenolic compounds produced during SSF.…”

Antioxidant, antibacterial and cell toxicity effects of polyphenols <i>Fromahmeur bouamer</i> grape seed extracts

“…Among the many phytochemical compounds consumed in our diet, polyphenols are the most important group due to their antioxidant properties [6,7]. The chemical structure of polyphenols allows them to act by different mechanisms, such as: scavengers of free radicals, chelators of metal ions such as iron and copper, and also inhibitors of the enzymes responsible for the production of free radicals [8,9].The imbalance between the formation and removal of ROS (reactive oxygen species) causes damage to the cells at the nucleic acids, proteins and membrane lipids, thus leading to many health problems associated with ageing (carcinogenesis, cardiovascular and coronary diseases) [10].…”