Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456

Thamnidium elegans CCF 1456, a filamentous fungus, was used to enhance the total phenolic content and radical scavenging activity of maize via solid-state fermentation. Thamnidium fermented maize (TFM) and unfermented maize (UFM) grains were extracted with 65% ethanol and dimethylsulfoxide (DMSO). Total phenolic content (TPC), and radical scavenging capacity - determined with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and radical cations of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS(center dot+)) found for TFM - were significantly (P < 0.05) higher on the 5(th) day of incubation than that of UFM extracts. A linear correlation was observed among TPC, DPPH and ABTS scavenging activities, and also among TPC and various carbohydrate-cleaving enzymes (alpha-amylase, beta-glucosidase and xylanase), suggesting that this? strategy may help to enrich? TFM with improved phytochemical properties and antioxidant activities.