2012•Food Science and Technology InternationalRequires access
Antioxidant ingredients and activities of extracts from buckwheat fermented by different yeasts
Mengmeng Li
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Abstract
The effects of three yeasts fermentation on nutritional constituents and antioxidant activity of buckwheat was investigated in this work. The total phenolics content and flavonoids of buckwheat fermented by these three yeasts were increased significantly (p0.05), while the reducing sugar of yeast fermented buckwheat was decreased which had statistical difference with that of non-fermented wheat (p0.05). The antioxidant activity of fermented wheat was observed by ORAC method. The antioxidant activity of fermented wheat was also enhanced remarkably (p0.05). The antioxidant activity of the yeast extract had correlation with the content of total polyphenoland total flavonoids. Therefore, the yeast fermented buckwheat is a much better than non-fermented buckwheat.