Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel

doi:10.3969/j.issn.1004-1524.2020.04.07

›› 2020, Vol. 32 ›› Issue (4): 610-615.DOI: 10.3969/j.issn.1004-1524.2020.04.07

• Animal Science • Previous Articles Next Articles

Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel

LI Yuancheng, SUN Hong, WU Yifei, YAO Xiaohong, SHEN Qi, TANG Jiangwu^*

Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2019-11-19 Online:2020-04-25 Published:2020-04-26

Abstract

Abstract: In the present study, cottonseed kernel was fermented with Saccharomyces cerevisiae and Bacillus subtilis for 30 h. After fermentation, the free gossypol content was significantly (P<0.05) decreased, whereas the contents of crude ash and acid soluble protein were significantly (P<0.05) increased. The concentration of arginine was significantly (P<0.05) lower after fermentation. The antioxidant activity of cottonseed peptides extracted from fermented cottonseed kernel was affected by the concentration and fermentation time. The highest hydroxyl scavenging rate, DPPH scavenging rate, metal chelating ability of cottonseed peptides were (61.71±1.59)%, (77.25±1.28)%, and (79.13±0.55)%, respectively, at 8 mg·mL^-1 after 30 h fermentation. In conclusion, under the experiment condition, fermentation with S. cerevisiae and B. subtilis could improve the nutritional quality and antioxidant activity of cottonseed kernel.

Key words: solid-state fermentation, cottonseed kernel, nutritional component, antioxidant activity

CLC Number:

S816.6

LI Yuancheng, SUN Hong, WU Yifei, YAO Xiaohong, SHEN Qi, TANG Jiangwu. Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel[J]. , 2020, 32(4): 610-615.

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Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel

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