Lactic acid, alcoholic, combined and spontaneous fermentation of raw, germinated and enzymatic-treated spelt seeds significantly improved the content of extractable and bound phenolics and considerably increased the extractable:bound ratio, and therefore positively affected the accessibility of the spelt antioxidants. The highest extractable and bound individual phenolic contents and in vitro antioxidant activities of extracts were obtained following fermentation of germinated spelt seeds with Saccharomyces cerevisiae, while for enzymatic-treated seeds, Lactobacillus plantarum (alone or with S. cerevisiae) was the most effective. For extractable phenolics, trans-ferulic acid increased the most in yeast-fermented germinated seeds (2922%); for bound phenolics, cis-ferulic acid showed the greatest relative increase in yeast-fermented raw spelt seeds (466%). Spontaneous fermentation of germinated and enzymatic-treated samples decreased intracellular oxidation most effectively, probably due to apigenin derivatives. Cellular uptake of bound hydroxycinnamic acids was significantly higher than that of extractable hydroxycinnamic acids; however, the latter were more efficient in vivo antioxidants.

生的、发芽的和酶处理的斯佩尔特种子的乳酸、酒精、联合发酵和自发发酵显着提高了可提取和结合酚类的含量，并显着提高了可提取物：结合比，因此对斯佩尔特抗氧化剂的可及性产生了积极影响。用酿酒酵母发酵发芽的斯佩尔特种子后获得了最高的可提取和结合的个体酚含量和提取物的体外抗氧化活性，而对于酶处理的种子，植物乳杆菌（单独或与酿酒酵母）是最有效的。对于可萃取酚醛树脂，反式-阿魏酸在酵母发酵的发芽种子中增加最多（2922%）；对于结合的酚类物质，顺式阿魏酸在酵母发酵的生斯佩尔特种子中显示出最大的相对增加（466%）。发芽和酶处理样品的自发发酵最有效地减少了细胞内氧化，这可能是由于芹菜素衍生物。结合的羟基肉桂酸的细胞摄取明显高于可提取的羟基肉桂酸；然而，后者在体内是更有效的抗氧化剂。