African Journal of Biochemistry Research
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Article Number - 311921B57709


Vol.10(2), pp. 12-19 , February 2016
https://doi.org/10.5897/AJBR2015.0854
ISSN: 1996-0778


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Full Length Research Paper

Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae



Joginder Singh Duhan
  • Joginder Singh Duhan
  • Department of Biotechnology, Ch. Devi Lal University, Sirsa-125055, India.
  • Google Scholar
Kamal Mehta
  • Kamal Mehta
  • Department of Biotechnology, Ch. Devi Lal University, Sirsa-125055, India.
  • Google Scholar
Pardeep Kumar Sadh*
  • Pardeep Kumar Sadh*
  • Department of Biotechnology, Ch. Devi Lal University, Sirsa-125055, India.
  • Google Scholar
Pooja Saharan
  • Pooja Saharan
  • Department of Biotechnology, Ch. Devi Lal University, Sirsa-125055, India.
  • Google Scholar
Surekha
  • Surekha
  • Department of Botany, Govt. National PG College, Sirsa-125055, India.
  • Google Scholar







 Received: 14 July 2015  Accepted: 03 August 2015  Published: 29 February 2016

Copyright © 2016 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


This study was conducted to determine the total phenol content (TPC) and free radicals scavenging activity of methanolic and ethanolic extracts of wheat (WH-711) fractions (grain, bran and flour) fermented with Aspergillus oryzae (MTCC 3107). Maximum TPC (1469.35 ± 4.5, 1426.44 ± 5.5 and 1268.91 ± 5.3) was obtained in methanolic extracts as compared to ethanolic extracts (1368.65 ± 3.5, 1155.46 ± 4.7 and 1314.17 ± 5.6 respectively) of wheat bran, grain and flour on the 5th day of fermentation. The free radical-scavenging activity of ethanolic extracts of fermented wheat grain, flour and bran was found to be maximum (62.68 ± 0.49, 32.87 ± 0.71 and 43.89 ± 0.88 %, respectively) whereas methanolic extracts of wheat grain and flour was 59.67 ± 0.78 and 28.52 ± 0.56 %, respectively on 5th day of incubation using DPPH assay. Free radical-scavenging activity (71.30 ± 0.36%) of wheat bran was significantly higher than that of fermented grain and flour on the 2nd day of incubation. Likewise in ABTS assay, wheat bran extracted with ethanol and methanol showed higher inhibition (28.48 ± 0.62 and 43.55 ± 0.72%) on 5th day of incubation than to the fermented  grain and flour. Among all the three fractions, methanolic extract of fermented wheat bran has the highest TPC and hence has highest free radical scavenging activity. Total phenolic contents, DPPH and ABTS+ radicals scavenging activity of wheat fractions were significantly correlated (P<0.01) which provide the strong evidence that the antioxidant activity in wheat fractions was derived from phenolic compounds.

Key words: Antioxidant activity, wheat, solid state fermentation, Aspergillus oryzae.

Abbreviation:

DPPH, 2, 2-diphenyl-1-picrylhydrazyl; TPC, Total phenolic content; ABTS, 2, 2-azinobis-3 ethylbenzothiazoline-6-sulphonic acid; MTCC, Microbial type culture collection.


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APA Duhan, J. S., Mehta, K., Sadh, P. K., Saharan, P., & Surekha. (2016). Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae. African Journal of Biochemistry Research , 10(2), 12-19.
Chicago Joginder Singh Duhan, Kamal Mehta, Pardeep Kumar Sadh, Pooja Saharan and Surekha. "Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae." African Journal of Biochemistry Research 10, no. 2 (2016): 12-19.
MLA Joginder Singh Duhan, et al. "Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae." African Journal of Biochemistry Research 10.2 (2016): 12-19.
   
DOI https://doi.org/10.5897/AJBR2015.0854
URL http://www.academicjournals.org/journal/AJBR/article-abstract/311921B57709

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