Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize

Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize

Maize contains a large number of antioxidant compounds. However, many of them are not in free form, as they are bound to components of the cell wall of maize kernels. For this reason, the use of treatments is required to release them, such as the use of enzymes or fermentation processes. Fermentatio...

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Main Authors: Ramírez-Esparza, Ulises, Ochoa-Reyes, Emilio, Baeza-Jiménez, Ramiro, Buenrostro-Figueroa, José Juan
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2023
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801
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spelling oai:ojs.pkp.sfu.ca:article-18012024-03-22T16:31:19Z Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize Efecto de la fermentación en medio sólido sobre el contenido de fenoles totales y la capacidad antioxidante del maíz Ramírez-Esparza, Ulises Ochoa-Reyes, Emilio Baeza-Jiménez, Ramiro Buenrostro-Figueroa, José Juan bioproceso Rhizopus oryzae antioxidantes fermentación en medio sólido bioprocess Rhizopus oryzae antioxidants solid-state fermentation Maize contains a large number of antioxidant compounds. However, many of them are not in free form, as they are bound to components of the cell wall of maize kernels. For this reason, the use of treatments is required to release them, such as the use of enzymes or fermentation processes. Fermentation in solid medium (FMS) with Rhizopus oryzae has been applied to increase the antioxidant capacity (AC) and phenolic content in cereals and legumes. The objective of the present work was to evaluate the effect of FMS with R. oryzae on AC and total phenolic content (TPC) of maize. Fermentation on solid medium was carried out in zip-lock bags (25 cm2) at 30 °C for 72 h, with an inoculum of 1 x 106 spores/g. Samples were taken every 12 h, the extract was recovered with 80% ethanol, and used to determine TPC and AC (ABTS+, DPPH and FRAP essay). The highest values were obtained at 60 h of culture, with a TPC of 1.92 mg/gram dry metter (gdm) and an AC of 1.47 mg TE/gmd, 1.27 mg TE/gdm and 5.8 mg Fe+2/gdm for the ABTS+, DPPH and FRAP assays, respectively. The use of FMS allowed to increase up to 0.83 and 1.25 times the CFT and CA of corn, with respect to time zero. Corn fermented with R. oryzae showed potential to be used as a raw material for the development of functional foods, by increase its AC through a bioprocess. El maíz contiene un gran número de compuestos antioxidantes, muchos de ellos unidos a componentes de la pared celular, por lo que requieren tratamientos para liberarlos, como el uso de enzimas o procesos de fermentación. La fermentación en medio sólido (FMS) con Rhizopus oryzae se ha aplicado para aumentar la capacidad antioxidante (CA) y el contenido fenólico en cereales y leguminosas. El objetivo del presente trabajo fue evaluar el efecto de la FMS con R. oryzae sobre la CA y el contenido de fenoles totales (CFT) del maíz. La FMS se realizó en bolsas zip-lock (25 cm2) a 30 °C/72 h, con un inóculo de 1 x 106 esporas/g. Se tomaron muestras cada 12 h, el extracto se recuperó con etanol al 80 % y se utilizó para determinar el CFT y la CA (ensayo ABTS+, DPPH y FRAP). Los valores más altos se obtuvieron a las 60 h de cultivo, con un CFT de 1.92 mg/gramos de materia seca (gms) y una CA de 1.47 mg de equivalentes Trolox por gramo de materia seca (mg ET/gms), 1.27 mg ET/gms y 5.8 mg Fe+2/gms para los ensayos de ABTS+, DPPH y FRAP, respectivamente. El uso de FMS permitió aumentar hasta 0.83 y 1.25 veces el CFT y la CA del maíz, con respecto al tiempo 0 h. El maíz fermentado con R. oryzae mostró potencial para ser empleado como materia prima para el desarrollo de alimentos funcionales, al incrementar su CA a través de un bioproceso. Universidad Autónoma de Tamaulipas 2023-12-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801 10.29059/cienciauat.v18i2.1801 CienciaUAT; Vol 18 No. 2. January-June 2024; 136-144 CienciaUAT; Vol. 18 No. 2: Enero-Junio 2024; 136-144 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801/1173 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801/1158 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801/1215 Derechos de autor 2023 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0
institution CIENCIA UAT
collection OJS
language spa
format Online
author Ramírez-Esparza, Ulises
Ochoa-Reyes, Emilio
Baeza-Jiménez, Ramiro
Buenrostro-Figueroa, José Juan
spellingShingle Ramírez-Esparza, Ulises
Ochoa-Reyes, Emilio
Baeza-Jiménez, Ramiro
Buenrostro-Figueroa, José Juan
Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
author_facet Ramírez-Esparza, Ulises
Ochoa-Reyes, Emilio
Baeza-Jiménez, Ramiro
Buenrostro-Figueroa, José Juan
author_sort Ramírez-Esparza, Ulises
title Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
title_short Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
title_full Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
title_fullStr Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
title_full_unstemmed Effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
title_sort effect of solid medium fermentation on total phenol content and antioxidant capacity of maize
description Maize contains a large number of antioxidant compounds. However, many of them are not in free form, as they are bound to components of the cell wall of maize kernels. For this reason, the use of treatments is required to release them, such as the use of enzymes or fermentation processes. Fermentation in solid medium (FMS) with Rhizopus oryzae has been applied to increase the antioxidant capacity (AC) and phenolic content in cereals and legumes. The objective of the present work was to evaluate the effect of FMS with R. oryzae on AC and total phenolic content (TPC) of maize. Fermentation on solid medium was carried out in zip-lock bags (25 cm2) at 30 °C for 72 h, with an inoculum of 1 x 106 spores/g. Samples were taken every 12 h, the extract was recovered with 80% ethanol, and used to determine TPC and AC (ABTS+, DPPH and FRAP essay). The highest values were obtained at 60 h of culture, with a TPC of 1.92 mg/gram dry metter (gdm) and an AC of 1.47 mg TE/gmd, 1.27 mg TE/gdm and 5.8 mg Fe+2/gdm for the ABTS+, DPPH and FRAP assays, respectively. The use of FMS allowed to increase up to 0.83 and 1.25 times the CFT and CA of corn, with respect to time zero. Corn fermented with R. oryzae showed potential to be used as a raw material for the development of functional foods, by increase its AC through a bioprocess.
publisher Universidad Autónoma de Tamaulipas
publishDate 2023
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1801
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