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Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: effects on bioactive profile and DNA damage protection activity

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Abstract

The present scientific work envisaged the effect of fermentation, starter culture, solvent type, concentration of solvent and extraction conditions on pearl millet phenolics. Fermentation of pearl millet grains was performed using two filamentous fungal strains (Aspergillus oryzae and Rhizopus azygosporus) for a specific period (336 h). Pearl millet koji was extracted under optimized conditions and studied for the presence of specific bioactive compounds using high performance liquid chromatography (HPLC). Results confirmed the presence of ascorbic acid (1.55 mg g−1), p-coumaric acid (1.04 mg g−1) and cinnamic acid (0.71 mg g−1 as major compounds in unfermented pearl millet and ascorbic acid (10.23 mg g−1), gallic acid (8.95 mg g−1), resorcinol (2.90 mg g−1, catechol (7.60 mg g−1), vanillin (4.58 mg g−1), p-coumaric acid (3.96 mg g−1), quercetin (2.74 mg g−1), benzoic acid (5.10 mg g−1) and cinnamic acid (5.14 mg g−1) in A. oryzae fermented millet (AoFM). Specific phenolics in R. azygosporus fermented millet (RaFM) were ascorbic acid (8.80 mg g−1), gallic acid (4.70 mg g−1) and p-coumaric acid (1.27 mg g−1) along with other minor phenolics. DNA damage protection activity was observed maximum till 288 h of fermentation for AoFM and 240 h of fermentation for RaFM.

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Abbreviations

HPLC:

High performance liquid chromatography

AoFM:

Aspergillus oryzae Fermented millet

RaFM:

Rhizopus azygosporus Fermented millet

SSF:

Solid state fermentation

RSM:

Response surface methodology

PC’s:

Phenolic compounds

AP’s:

Antioxidant properties

MTCC:

Microbial type culture collection

PDA:

Potato dextrose agar

PDB:

Potato dextrose broth

UM:

Unfermented millet

TPC:

Total phenolic compounds

FCR:

Folin-Ciocalteu reagent

GAE:

Gallic acid equivalent

CCD:

Center composite design

DPPH:

2, 2-Diphenyl–1′ picrylhydrazyl

RSC:

Radical scavenging capacity

HFRSC:

Hydroxyl free radical scavenging capacity

RM:

Reaction mixture

CUPRAC:

Cupric reducing antioxidant capacity

AA:

Ascorbic acid

AAE:

Ascorbic acid equivalent

RPC:

Reducing power capacity

QE:

Quercetin equivalent

FRAP:

Ferric reducing antioxidant power

DDPA:

DNA damage protection activity

FR:

Fenton’s reagent

dwb:

Dry weight basis

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Acknowledgements

Authors want to thank Dr. Dev Vart Yadav, Bajra Section, Chaudhary Charan Singh Haryana Agricultural University for providing experimental sample for the present research work.

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Authors and Affiliations

  1. Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India

    Sukhvinder Singh Purewal, Kawaljit Singh Sandhu & Pinderpal Kaur

  2. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, India

    Raj Kumar Salar

  3. Department of Botanical and Environmental Sciences, Guru Nanak Dev University, Amritsar, India

    Manpreet Singh Bhatti

  4. National Centre for Integrated Pest Management, Pusa Campus, New Delhi, India

    Surender Kumar Singh

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  1. Sukhvinder Singh Purewal
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Correspondence to Sukhvinder Singh Purewal.

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Purewal, S., Salar, R., Bhatti, M. et al. Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: effects on bioactive profile and DNA damage protection activity. Food Measure 14, 150–162 (2020). https://doi.org/10.1007/s11694-019-00277-3

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