Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity

Pearl millet cultivar PUSA-415 was fermented for a period of 10 days using Rhizopus azygosporus as a starter culture. Aqueous ethanol (50%) was used as extraction phase to extract bioactive constituents from Rhizopus azygosporus fermented millet (RFPM) and unfermented millet (UFPM) flours at 44.5 °C...

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Veröffentlicht in:	Journal of food measurement & characterization 2019-06, Vol.13 (2), p.1479-1488
Hauptverfasser:	Purewal, Sukhvinder Singh, Sandhu, Kawaljit Singh, Salar, Raj Kumar, Kaur, Pinderpal
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Engineering Food Science Original Paper
Online-Zugang:	Volltext
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Zusammenfassung:	Pearl millet cultivar PUSA-415 was fermented for a period of 10 days using Rhizopus azygosporus as a starter culture. Aqueous ethanol (50%) was used as extraction phase to extract bioactive constituents from Rhizopus azygosporus fermented millet (RFPM) and unfermented millet (UFPM) flours at 44.5 °C for 23 min. Extracts were evaluated for the presence of bioactive compounds, antioxidant potential, enzymatic activities and DNA damage protection activity (DDPA). Solid state fermentation significantly ( p
ISSN:	2193-4126 2193-4134
DOI:	10.1007/s11694-019-00063-1