Effect of Saccharomyces cerevisiae
Fermentation Process on the Phenolic
Content, Flavonoid Content
and Antioxidant Properties of Flaxseeds
Saheli Ghosal, D. K. Bhattacharyya, and Jayati Bhowal
Abstract The importance of flaxseeds as nutrient sources for human consumption has received considerable attention in recent years to provide health benefits. Nowadays fermentation procedure is used in food industry for producing and
enhancing micronutrient with superior properties from nutrition aspect. Various
microbes such as lactic acid bacteria or Saccharomyces cerevisiae are commonly
used to ferment edible seed. The present study was undertaken to investigate
the effect of S. cerevisiae on phytochemicals and antioxidant activity of whole
and defatted flaxseed extracts. The phytochemical screening of unfermented and
fermented flaxseed extracts showed positive result for alkaloid, saponin, flavonoid
and phenolic. Fermentation also increase antioxidant activity of flaxseed extracts.
This study established that the fermentation by S. cerevisiae improved nutritional
quality of flaxseed extracts.
Keywords Flaxseed · Fermentation · Saccharomyces cerevisiae · Antioxidant
1 Introduction
Flax, scientifically known as Linum usitatissimum is the common name for an herb
of the Linaceae Family (Amin and Thakur 2014). Today, consumers turn to flax for
its nutritional benefits. Flaxseed is one of the functional foods which are key sources
of phytochemicals (Hussain et al. 2006). These phytochemicals are antioxidants
which inhibit or delay the oxidation of molecules by inhibiting the initiation of
S. Ghosal · D. K. Bhattacharyya · J. Bhowal (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: jayatibhowal@gmail.com
S. Ghosal
e-mail: ghosalsaheli1991@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_12
119
Fermentation Process on the Phenolic
Content, Flavonoid Content
and Antioxidant Properties of Flaxseeds
Saheli Ghosal, D. K. Bhattacharyya, and Jayati Bhowal
Abstract The importance of flaxseeds as nutrient sources for human consumption has received considerable attention in recent years to provide health benefits. Nowadays fermentation procedure is used in food industry for producing and
enhancing micronutrient with superior properties from nutrition aspect. Various
microbes such as lactic acid bacteria or Saccharomyces cerevisiae are commonly
used to ferment edible seed. The present study was undertaken to investigate
the effect of S. cerevisiae on phytochemicals and antioxidant activity of whole
and defatted flaxseed extracts. The phytochemical screening of unfermented and
fermented flaxseed extracts showed positive result for alkaloid, saponin, flavonoid
and phenolic. Fermentation also increase antioxidant activity of flaxseed extracts.
This study established that the fermentation by S. cerevisiae improved nutritional
quality of flaxseed extracts.
Keywords Flaxseed · Fermentation · Saccharomyces cerevisiae · Antioxidant
1 Introduction
Flax, scientifically known as Linum usitatissimum is the common name for an herb
of the Linaceae Family (Amin and Thakur 2014). Today, consumers turn to flax for
its nutritional benefits. Flaxseed is one of the functional foods which are key sources
of phytochemicals (Hussain et al. 2006). These phytochemicals are antioxidants
which inhibit or delay the oxidation of molecules by inhibiting the initiation of
S. Ghosal · D. K. Bhattacharyya · J. Bhowal (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: jayatibhowal@gmail.com
S. Ghosal
e-mail: ghosalsaheli1991@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_12
119