The effect of fungi solid-state fermentation on antioxidant activity of corn(Zea.Mays L.)

The effect of solid-state fermentation with two fungi(Rhizopus oryzae 3.1175 and 3.2751) on antioxidant compounds and antioxidant activities of corn was investigated in the present work.The content of total phenolics and flavonoids from native and fermented corn were determined.The oxygen radical absorbance capacity(ORAC) and cyclic voltammetry methods were used to determine the antioxidant activities of native and fermented corn.The total phenolics content and antioxidant activity,determined by ORAC and Cyclic voltammetry assay,of R.oryzae 3.2751-fermented corn were increased significantly(p0.05).However,the flavonoids in R.oryzae 3.2751-fermented corn did not have statistical difference with that of non-fermented corn(p0.05).The total phenolics content,flavonoids and antioxidant activity,determined by ORAC method of R.oryzae 3.1175-fermented corn did not have statistical difference with that of non-fermented corn(p0.05).While the antioxidant activity,determined by cyclic voltammetry assay of corn fermented by R.oryzae 3.1175 were decreased significantly(p0.05).Therefore,the fungi fermented corn has a better antioxidant activity than non-fermented corn especially fermented by R.oryzae 3.2751.