Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum.

摘要

The impact of fermentation of Fagopyrum esculentum (buckwheat) by Lactobacillus delbrueckii subsp. lactis was investigated. The interaction between starter culture and buckwheat dough matrix was evaluated with respect to microbial count, final pH, organic acids, total phenolic content and antioxidant potential. An increase of 1 log cycle from 8.76 to 9.92 log cfu/g was observed during fermentation. Lactic acid content increased up to 1350 mug/g within 24 h of fermentation. The most significant result was an increase in the total phenolic content of the dough, from 2.73 to 7.64 mg/g gallic acid equivalents. Antioxidant potential of fermented buckwheat also showed an increased percentage of 2,2-diphenyl-2-picrylhydrazyl scavenging activity from 44.32 to 88.98%, and ferric reducing antioxidant power potential increased from 14.43 to 25.68 muM Fe(II)/g after 72 h of fermentation. It is concluded that lactic acid fermented buckwheat dough has the potential to be a functional food, with enhanced antioxidative activity.