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Abstract In the present study, oats were successively hydrolysed by cellulase and fermented with Monascus anka, and the phenolic profiles, antioxidant activities and enzyme inhibition activities of the soluble and… Click to show full abstract
Abstract In the present study, oats were successively hydrolysed by cellulase and fermented with Monascus anka, and the phenolic profiles, antioxidant activities and enzyme inhibition activities of the soluble and insoluble phenolic fractions were investigated. The results revealed that the cellulase could release great quantities of insoluble phenolics from oats. Compared to the traditional fermentation system, the system of fermentation following enzymatic hydrolysis (FEH) further increased the soluble and insoluble phenolic contents (24.38% and 31.05%, respectively). The contents of gallic, chlorogenic and ferulic acid in the soluble fraction increased by 42.49%, 85.79% and 46.42%, respectively. Both soluble and insoluble phenolic fractions from the FEH system showed great DPPH and ABTS+ radical scavenging abilities. Moreover, the soluble phenolic fraction exhibited significantly (p
Journal Title: Journal of Functional Foods
Year Published: 2018
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