Abstract

The current research was led to assess the influence of solid-state fermentation (SSF) with Aspergillus oryzae (MTCC 3107) on polyphenols, antioxidant activities, and proximate composition from peanut press cake of variety HNG-10. Total phenolic, flavonoid, and tannin contents were calculated for polyphenols quantification whereas DPPH, ABTS, FRAP, and metal chelating assay were performed for antioxidant activity. Quantification of polyphenols was confirmed by High Performance Liquid Chromatography technique. Maximum value of total phenolic, flavonoid, and tannin content was found to be 25.55 µM/g GAE, 101.17 µM/g QE, and 245.33 µg/g TAE, respectively. The highest inhibition of free radicals scavenging was noticed on the 5th day of fermentation after that decreased gradually with the increase of fermentation time. Significant increase in fat, i.e. 7.05–12.80% and protein content i.e. 44.05–49.60% was observed. Significant difference in proximate composition of fermented and non-fermented press cake concluded that the progressive role of fermentation improved or transformed physico-chemical properties of substrates.

摘要

目前的研究旨在评估米曲霉对固态发酵（SSF）的影响（MTCC 3107）涉及HNG-10花生压榨饼中的多酚，抗氧化活性和附近成分。计算总酚，类黄酮和单宁含量以进行多酚定量，而进行DPPH，ABTS，FRAP和金属螯合分析以测定抗氧化活性。通过高效液相色谱技术确认了多酚的定量。总酚，黄酮和单宁含量的最大值分别为25.55 µM / g GAE，101.17 µM / g QE和245.33 µg / g TAE。在发酵的第5天，对清除自由基的抑制作用最高，随发酵时间的增加逐渐降低。观察到脂肪显着增加，即7.05–12.80％，蛋白质含量显着增加，即44.05–49.60％。