February 2016

Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae

This study was conducted to determine the total phenol content (TPC) and free radicals scavenging activity of methanolic and ethanolic extracts of wheat (WH-711) fractions (grain, bran and flour) fermented with Aspergillus oryzae (MTCC 3107). Maximum TPC (1469.35 ± 4.5, 1426.44 ± 5.5 and 1268.91 ± 5.3) was obtained in methanolic extracts as compared to ethanolic extracts (1368.65 ± 3.5,...

Author(s): Joginder Singh Duhan, Kamal Mehta, Pardeep Kumar Sadh, Pooja Saharan and Surekha