Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 507-513

  Cai, Shengbao ^a   Wang, Ou ^a   Wu, Wei ^a   Zhu, Songjie ^a   Zhou, Feng ^a   Ji, Baoping ^a   Gao, Fengyi ^a   Zhang, Di ^a   Liu, Jia ^a   Cheng, Qian ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant activity; flavonoids; fungi; Solid state fermentation; TPC

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; AVENA SATIVA; BIOPROCESSES; CAFFEIC ACIDS; COMPARATIVE STUDIES; ETHYL ACETATES; FILAMENTOUS FUNGI; FUNGI FERMENTATION; N-BUTANOL; N-HEXANE; POLYPHENOLS; SOLID-STATE FERMENTATION; SUBFRACTIONS; TOTAL PHENOLICS; TPC;

ASPERGILLUS; FERMENTATION; FLAVONOIDS; FUNGI; HEXANE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANTS (BOTANY);

PHENOLS;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; ASPERGILLUS; COMPARATIVE STUDY; FERMENTATION; METABOLISM; MICROBIOLOGY; OAT;

ANTIOXIDANTS; ASPERGILLUS; AVENA SATIVA; FERMENTATION; FLAVONOIDS; PHENOLS;

ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; AVENA; AVENA SATIVA; FUNGI;

EID: 84862926359     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204163a     Document Type: Article

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