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Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation

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Abstract

Barley grains from different cultivars were fermented with a fungal strain Aspergillus awamorinakazawa using solid state fermentation technique and enhancement of bioactive properties were studied. The bioactive properties studied were total phenolic content (TPC), antioxidant activity (AOA), ABTS scavenging capacity (ABTS+), total flavonoids content (TFC), and metal chelating activity (MCA). For control samples TPC, AOA, TFC, and MCA was found the highest for cv.BH-885 whereas ABTS+ was the highest for cv.BH-932. It was found that fermentation resulted in significant increase in bioactive properties till 5th day and thereafter they decreased. On 5th day of fermentation, the TPC, TFC and ABTS were observed the highest for cv.BH-885 whereas AOA and MCA were the highest for cv.PL-172 and cv.BH-902. Paired t-test values were calculated to study the effect of duration in terms of the number of days of fermentation (0 day compared with 2–6 days). Comparison revealed significant differences in t-values for various bioactive properties studied. Significant correlations were observed among different bioactive properties. TPC and AOA of flours were highly positively correlated (r = 0.988, p < 0.01).

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  1. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India

    Kawaljit Singh Sandhu & Sneh Punia

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  1. Kawaljit Singh Sandhu
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Correspondence to Kawaljit Singh Sandhu.

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Sandhu, K.S., Punia, S. Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation. Food Measure 11, 1355–1361 (2017). https://doi.org/10.1007/s11694-017-9513-6

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