Effect of Drying Methods on the Antioxidant Activity of Peanut Flour Fermented with Lactobacillus casei LC35

Abstract:

Peanut flour (PF) was fermented with Lactobacillus casei LC35 and then dried using different drying methods in the present study. The effect of drying methods on the antioxidant activities (1, 1-diphenyl-2-picrylhydrazyl [DPPH] radical-scavenging activity, reducing power and Fe²⁺ chelating activity) and flavonoids in fermented-PF (FPF) was investigated. Regardless of the drying methods, the dried FPF showed higher antioxidant activities than PF. Drying methods also showed significant effects on the antioxidant activities of FPF. The freeze-dried FPF had the strongest antioxidant activities compared to the vacuum and hot air-dried FPF. A good linear correlation was found between the EC₅₀ value of DPPH scavenging activity (R2 = 0.8972, P < 0.05) or reducing power (R2 = 0.9047, P < 0.05) and the concentration of quercetin in PF and dried FPF. These results indicate the dried FPF, especially for the freeze-dried FPF, might be good functional foods with high antioxidant activity.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1095-1098
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1095
• Online since: July 2012
• Authors: Nai Fu Wang, Wei Qian, Yi Bin Zhou
• Keywords: Antioxidant Activity, Drying Methods, Fermentation, Peanut Flour

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