Fermentation Technology

Deok-Young Jhon

Publications

• Research Article
  Increase of Rutin, Quercetin, and Antioxidant Activity during Germinated Buckwheat (Fagopyrum esculentum Moench) Fermentation
  Author(s): Pov Ratha, Deok-Young JhonPov Ratha, Deok-Young Jhon
  
  Buckwheat is gaining increasing attention as a potential functional food due to its content of bioactive compounds such as rutin, quercetin and other antioxidant substances. In this paper changes in content of rutin, quercetin and antioxidant activity in buckwheat have been measured during germination and fermentation. Buckwheat seeds were germinated for 2 days at 18°C and dried for 20 h at 60°C. Fermentation was carried out at 30°C for Bif. breve BV-B and Bac. subtilis, 37°C for Lactobacillus spp. and Bif. animalis, and 40°C for Bacillus sp. 224 B4 and Bac. subtilis B53 for 48-72 h. When the buckwheat was germinated, the content of rutin decreased from 0.17 g kg-1 to 0.1 g kg-1 and did not show the effect on increasing the content of quercetin during germination (0.18-0.19 g kg-1). However, when the germinated buckwheat was fermented with Bifidobacterium breve BV-.. View More»
  DOI: 10.4172/2167-7972.1000147

  Abstract PDF