Assessment of Phenolic Content and Antioxidative Properties of Wheat Fermented with Schizophyllum commune Mushroom
Abstract
Schizophyllum commune, a tropical mushroom with health-promoting properties, has limited exploitation for high-value products. Realising the potential of fermentation to transform wheat into a value-added product, this study optimised wheat fermentation with S. commune to boost phenolic production and antioxidative activity. Results showed that 30-day fermentation produced the highest phenolic content and antioxidative properties, significantly increasing the FRAP value from 0.181 mg AAE g-1 in non-fermented wheat to 2.207 mg AAE g-1 and boosting the DPPH value from 6.28 % to 81.63 %. S. commune-fermented wheat shows potential to be explored as a sustainable health-promoting food product.
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