Effects of fermentation on antioxidant properties

Authors: Babatunde Stephen Oladeji Charles Taiwo Akanbi Saka Olasunkanmi Gbadamosi

Publish Date: 2017/03/02

Volume: 11, Issue: 3, Pages: 1148-1158

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Abstract

Preservation of foods and supplying essential antioxidants in vivo by natural antioxidants contained in foods is well appreciated The study aimed at determining the effects of fermentation on the antioxidant properties maize flour A yellow coloured QPM TZEPOPDTSTRQPM was compared with yellow coloured normal maize SUWANISR The maize sample was divided into two a portion was fermented and the other portion was decorticated and degermed mechanically without fermentation before milling to flourTotal antioxidant of all the samples was extracted in both aqueous and methanol medium Total carotenoids and vitamin C contents total phenol flavonoids content were determined DPPH and ABTS and Lipid peroxidation scavenging power of aqueous and methanol extracts were measured Also the storage stability of the antioxidant extract was carried out within 72 h of storage at refrigeration temperature The result shows that total carotenoid of unfermented samples 3548 and 4685 mg/100 g for UFNM and UFQPM respectively is lower than 5070 and 5669 mg/100 g obtained for fermented samples FNM and FQPM DPPH scavenging power of the sample ranged from 2028 to 4179 and 1138–2070 for aqueous and methanolic extracts respectively DPPH activities of fermented samples were more stable over a 3 days storage period compared to unfermented samples The study established increasing effect of fermentation on total carotenoid and vitamin C with a milder reduction effect of some antioxidant capacity in aqueous medium compared to methanol extractsThe authors wish to acknowledge Mrs Ruth Ajani of Food Chemistry laboratory Mr Sule and Mr Ayo of processing laboratory in the Department of Food Science and Technology Obafemi Awolowo University IleIfe for their assistance in the course of this research

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