Fermenting Buckwheat Seeds (Fagopyrum esculentum) with Aspergillus and subsequent amylase treatments enhance phenolic content and antioxidant activities
Department of Plant Science, Faculty of Agriculture and Forest Resource, Souphanouvong University, Laos.
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(02), 1080–1094
Article DOI: 10.30574/wjarr.2024.22.2.1452
Publication history:
Received on 02 April 2024; revised on 10 May 2024; accepted on 13 May 2024
Abstract:
This research focused on investigating the effects of fermenting processed buckwheat with different Aspergillus species and subsequent treatment with α-amylase, β-amylase, and Glucoamylase. The study found that fermenting with Aspergillus Oryzae 82-3, followed by β-amylase treatment, significantly impacted saccharification within 2 hours, leading to increased total polyphenol content, rutin, and quercetin levels. High-Performance Liquid Chromatography (HPLC) results showed that Asp-82-3 with β-amylase had the highest rutin and quercetin levels. The saccharified buckwheat also exhibits elevated total protein and total carbohydrate content. DPPH analysis revealed enhanced antioxidant activity in treated samples. In vitro assays demonstrated that buckwheat saccharification with amylase after Aspergillus fermentation resulted in potent production, with Asp-82-3 and β-amylase showing the highest Nitric Oxide (NO) production. The study concludes that combining Aspergillus species and amylase for buckwheat saccharification enhances its antioxidant capacity and functional value, making it valuable in the functional food industry.
Keywords:
Fagopyrum esculentum; Saccharification; Amylase; Rutin; Quercetin; Antioxidant Activity
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