Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Bioresources and Bioprocessing

Table 1 Antioxidant properties of the lentil extracts obtained after 0 (nonfermented), 24, 48, 72 and 96 h of solid-state fermentation with A. oryzae LBA01 and A. niger LBA02

Microorganism	Fermentation time (h)	Antioxidant activity (µmoL TE g⁻¹)¹
Microorganism	Fermentation time (h)	DPPH	Variation (%)²	ABTS	Variation (%)²	FRAP	Variation (%)²
Aspergillus oryzae	0	5.82^b	0.00	9.60^a	0.00	7.46^c	0.00
	24	6.81^a	17.06	7.48^b	−22.08	6.57^c	−11.97
	48	5.78^bc	− 0.64	5.35^d	− 44.27	9.56^b	28.13
	72	5.73^c	− 1.49	5.96^c	− 37.92	15.41^a	106.60
	96	5.06^d	− 13.08	7.53^b	− 21.56	10.20^b	36.68
Aspergillus niger	0	5.82^c	0.00	9.78^b	0.00	7.46^c	0.00
	24	6.46^b	11.07	8.92^c	− 8.76	5.31^d	− 28.80
	48	6.97^a	19.75	10.02^b	2.44	13.49^a	80.86
	72	6.51^b	11.77	9.99^b	2.11	9.46^b	26.83
	96	4.41^d	− 24.30	11.56^a	18.24	3.00^e	− 59.72

¹Results are expressed as mean (n = 3) and those with different letters are significantly different in the same column (p ≤ 0.05) for each microorganism
²The variation (%) was calculated as a function of the values of µmol TE g⁻¹ obtained for the fermented samples in relation to their respective 0 (nonfermented sample)