Preprint Article Version 1 This version is not peer-reviewed

Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis

Version 1 : Received: 26 October 2019 / Approved: 27 October 2019 / Online: 27 October 2019 (10:34:26 CET)

How to cite: Ilyas, M.Z.; Roman, M.; Ali, M.W.; Nadeem, M. Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis. Preprints 2019, 2019100300 (doi: 10.20944/preprints201910.0300.v1). Ilyas, M.Z.; Roman, M.; Ali, M.W.; Nadeem, M. Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis. Preprints 2019, 2019100300 (doi: 10.20944/preprints201910.0300.v1).

Abstract

High antioxidants level in food is gradually becoming popular because of the enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants but its major bioactive compounds are not available for the human. This study was conducted with the aim to enhance the phytochemical constituents and antioxidative activity of wheat grains by fermenting it with the use of Bacillus subtilis KCTC 13241. The antioxidative potential was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assay as well by the concentration of amino acids, flavonoids, minerals, carbohydrates, and phenolic compounds. Different varieties showed different free radical scavenging potential on fermentation, which was significantly high with respect to their corresponding unfermented wheat varieties. The highest potential was found in a fermented wheat variety named Namhae and this combination can be used in the pharmaceutical and food industries.

Subject Areas

antioxidant activity; phenolic contents; fermentation; wheat; minerals

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