Fermented barley bran: An improvement in phenolic compounds and antioxidant properties.

Abstract

Barley bran (BB), a by-product of the milling process, is rich source of bioactive compounds that have potential nutraceutical effect. Solid substrate fermentation (SSF) of BB was performed for 7 days Aspergillus oryzae (MTCC 3107). Soluble free phenolic compounds were extracted from nonfermented (NFBB) and fermented barley bran (FBB). SSF improved the bioactive compounds of BB as indicated by enhanced TPC (from 1.23 to 14.32 mg GAE/g). An increase in bioactive compounds significantly enhanced the antioxidant potential of BB. Further, more bioactive compounds in FBB than NFBB counterparts were confirmed using high-performance liquid chromatography (HPLC). NFBB showed ascorbic acid (20.44 µg/g), gallic acid (12.75 µg/g), and catechin (9.9 µg/g). FBB extract showed the presence of ascorbic acid (107.15 µg/g), gallic acid (405.5 µg/g), catechin (88.3 µg/g), vanillin (40.89 µg/g), and resorcinol (20.7 µg/g), respectively. The outcome of the present study may be helpful in designing BB-based functional food products with many health benefits.