Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions
Resource
Food Chemistry, 104(3), 936-942
Journal
Food Chemistry
Pages
936-942
Date Issued
2007
Date
2007
Author(s)
Lee, I-Hsin
Hung, Yu-Hsiang
Chou, Cheng-Chun
Abstract
Solid state fermentation was performed by growing Aspergillus awamori, a food grade fungus, on steamed black bean at 25, 30 or 35 °C for 3 days or at 30 °C for 0-5 days to prepare black bean kojis. It was found that fermentation for a period of 3 days at 30 °C yielded a koji that contained the highest amount of total phenolics and anthocyanins among the various kojis examined. Using this 3-day cultivation period, the 30 and 35 °C-koji exhibited the highest Fe2+-chelating ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, respectively. Results obtained with kojis prepared at 30 °C for 0-5 days revealed that total phenolic content increased as the fermentation period was increased and became highest on the 4th day and then declined, while the 3-day koji showed the highest anthocyanin content. Further extending the fermentation period did not change the anthocyanin content of the koji significantly (p > 0.05). Generally, the highest DPPH radical-scavenging effect and Fe2+-chelating ability could be obtained with kojis fermented at 30 °C for 3-4 day. The DPPH radical-scavenging effect and the Fe2+-chelating ability exhibited by these kojis were about 2.64-3.20- and 1.77-2.16-fold greater than those of the unfermented black bean, respectively. © 2007.
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Type
journal article
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