Mould starter selection for extended solid-state fermentation of quinoa

Anna Starzyńska-Janiszewska , Bożena Stodolak , Ana María Gómez- Caravaca , Barbara Mickowska , Beatriz Martin-Garcia , Łukasz Byczyński

Abstract

Solid-state fermentation of plant materials with food grade moulds is considered a method of obtaining bioactive food products and additives. However, the use of quinoa seeds as a substrate in such a process has not been thoroughly studied to date. In this paper, extended fermentation with Rhizopus oligosporus, Aspergillus oryzae and Neurospora intermedia (tempe, koji and oncom moulds, respectively) was performed in order to enhance the antioxidant potential of coloured quinoa (as measured by the total soluble phenols, ABTS˙+ and ˙OH scavenging activities, and the reducing power). The most efficient of the examined strains was Rhizopus, which caused an average improvement in the aforementioned qualities of 220% (black seeds) and 129% (red seeds), as compared to pre-cooked seeds. Four-day fermentation with Rhizopus resulted in a drastically enhanced amount of vanillin in the free phenolic fraction (130-fold in black quinoa seeds). However, the overall level of free and bound phenolics (as measured by the HPLC-DAD-ESI-TOF-MS method) in the material decreased. Both total peptides and individual free amino acid levels were significantly increased, which corresponded with the high antioxidant potential of the material. The fermented quinoa was also significantly enriched with total dietary fibre with dominant insoluble fraction.
Author Anna Starzyńska-Janiszewska (FoFT / DoFB)
Anna Starzyńska-Janiszewska,,
- Department of Food Biotechnology
, Bożena Stodolak (FoFT / DoFB)
Bożena Stodolak,,
- Department of Food Biotechnology
, Ana María Gómez- Caravaca
Ana María Gómez- Caravaca,,
-
, Barbara Mickowska (FoFT / DoToCaC)
Barbara Mickowska,,
- Department of Technology of Catering and Consumption
, Beatriz Martin-Garcia
Beatriz Martin-Garcia,,
-
, Łukasz Byczyński (FoFT / DoFB)
Łukasz Byczyński,,
- Department of Food Biotechnology
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2019
Vol99
Pages231-237
Publication size in sheets0.5
Keywords in EnglishAntioxidant activity, Quinoa, Solid-state fermentation, Phenolics, Protein hydrolysis
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.lwt.2018.09.055
URL https://www.sciencedirect.com/science/article/pii/S0023643818307874
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
Citation count*2 (2020-04-08)
Additional fields
FinansowanieThis work was supported by the Ministry of Science and Higher Education of Poland (grant number 3700/WTŻ/2014)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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