Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity

Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity

This work aims to investigate the effects of fermentation with Monascus anka on the phenolic components and antioxidant activities of oats. Results revealed that the fermentation process significantly increased total phenolic content, especially free phenolic content. Moreover, the dominate phenolic...

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Bibliographic Details
Main Authors: Qi Bei, Yan Liu, Lu Wang, Gong Chen, Zhenqiang Wu
Format: Article
Language:English
Published: Elsevier 2017-05-01
Series:Journal of Functional Foods
Subjects:
Monascus
Oats
Phenolic
Radical scavenging abilities
Solid-state fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301007

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http://www.sciencedirect.com/science/article/pii/S1756464617301007

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