120
S. Ghosal et al.
oxidizing chain reaction (Badarinath et al. 2010). Flax is also a good source of
phenolic compounds which have multiple biological functions such as antioxidants,
antiinflammatory, anticancer and antimicrobial activities (Amin and Thakur 2014).
In recent days, fermentation processing step is gaining much importance in food
market of both developing and industrialized countries, not only for the benefit
of preservation and safety, but also for their highly appreciated sensory attributes.
Fermented foods enhance nutritional quality and digestibility, improve food safety
and are traditionally acceptable and accessible (Holzapfel 2002; Rolle and Satin
2002). The principal objectives of fermentation are preservation and safeguarding of
foods and beverages.
Saccharomyces is a species of yeasts and it is known as baker’s yeast. It is used
in food processing industry to improve the nutritional quality of food and also better
shelf life. The purpose of this study is to investigate the phenolic content, flavonoid
content and antioxidant activity of Saccharomyces cerevisiae fermented flaxseed
extracts on a comparative basis of unfermented flaxseed extracts. It is quite important
to note that no reports are available to this kind of investigation.
2 Materials and Methods
Flaxseeds were procured from local market of Sealdah, Kolkata, West Bengal,
India. All chemicals and solvents were obtained from Sigma-Aldrich (MA, USA)
and Merck (Germany). S. cerevisiae was provided by food technology laboratory,
Jadavpur University, Kolkata, India.
2.1 Sample Preparation
Flaxseeds were sorted cleaned to remove the impurities. The seeds were grounded
by mixer grinder. Half of the powder soaked in n-hexane 1:10 ratio for 24 h and
filtered by What-man No.1 filter paper (removed oil with n-hexane). After filtration
the residue was dried at room temperature for 24 h. The whole and defatted flaxseeds
flour was packed in airtight container and stored at desiccators (30 °C) until required
for use.
2.2 Preparation of Unfermented and Fermented Flaxseed
Extract
5 grams of flaxseed powder was mixed with 100 ml of distilled water and autoclaved.
After autoclaving, the sample was cooled at room temperature. For unfermented
S. Ghosal et al.
oxidizing chain reaction (Badarinath et al. 2010). Flax is also a good source of
phenolic compounds which have multiple biological functions such as antioxidants,
antiinflammatory, anticancer and antimicrobial activities (Amin and Thakur 2014).
In recent days, fermentation processing step is gaining much importance in food
market of both developing and industrialized countries, not only for the benefit
of preservation and safety, but also for their highly appreciated sensory attributes.
Fermented foods enhance nutritional quality and digestibility, improve food safety
and are traditionally acceptable and accessible (Holzapfel 2002; Rolle and Satin
2002). The principal objectives of fermentation are preservation and safeguarding of
foods and beverages.
Saccharomyces is a species of yeasts and it is known as baker’s yeast. It is used
in food processing industry to improve the nutritional quality of food and also better
shelf life. The purpose of this study is to investigate the phenolic content, flavonoid
content and antioxidant activity of Saccharomyces cerevisiae fermented flaxseed
extracts on a comparative basis of unfermented flaxseed extracts. It is quite important
to note that no reports are available to this kind of investigation.
2 Materials and Methods
Flaxseeds were procured from local market of Sealdah, Kolkata, West Bengal,
India. All chemicals and solvents were obtained from Sigma-Aldrich (MA, USA)
and Merck (Germany). S. cerevisiae was provided by food technology laboratory,
Jadavpur University, Kolkata, India.
2.1 Sample Preparation
Flaxseeds were sorted cleaned to remove the impurities. The seeds were grounded
by mixer grinder. Half of the powder soaked in n-hexane 1:10 ratio for 24 h and
filtered by What-man No.1 filter paper (removed oil with n-hexane). After filtration
the residue was dried at room temperature for 24 h. The whole and defatted flaxseeds
flour was packed in airtight container and stored at desiccators (30 °C) until required
for use.
2.2 Preparation of Unfermented and Fermented Flaxseed
Extract
5 grams of flaxseed powder was mixed with 100 ml of distilled water and autoclaved.
After autoclaving, the sample was cooled at room temperature. For unfermented