•  
  •  
 

Abstract

In this study, peas were fermented for 24 h using either Rhizopus oligosporus or Aspergillus oryzae. The resulting fermented peas, along with unfermented peas, were extracted using either methanol or water. The methanol extracts showed greater improvements following fermentation compared to the water extracts, as shown by the IC50 values, which progressed from >500 to ≤200 µg/mL, as determined via the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method. Consequently, further fractionations focused on the methanol extracts of the fermented peas. Six bands were resolved on thin-layer chromatography plates for each extract. Their positions demonstrated significant effects (p < 0.05) on bioactivity. The bottom band (i.e., Band 1) exhibited approximately 70% inhibition, as determined via the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and 35% inhibition according to the ABTS method, while the other bands displayed lower to negligible inhibition. Band 5 displayed 85–97% cytotoxicity, while Band 1 did not show any cytotoxicity. The total phenolic content (TPC) of Band 1 and the total flavonoid content (TFC) of Band 6 increased 4.4- and 8.9-fold, respectively, compared to those of the unfractionated extracts. Furthermore, a correlation analysis revealed a strong correlation between TFC and the three observed bioactivities. The different cultures significantly (p < 0.05) affected the antioxidant activity of either the fermented pea extracts or the resulting bands, as determined via the DPPH method. These results indicated that fermentation enhanced the antioxidant activity of peas. Subsequent fractionations separated and concentrated compounds from the fermented peas, improving the bioactivities, TPC, and TFC of the resulting fractions.

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Download

Share

COinS