Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds

Epidemiological studies have strongly suggested that consumption through the diet of fruits, vegetables and grains, plays a crucial role in the prevention of heart disease, cancer, diabetes and Alzheimer. This was related to the high levels of phytochemicals that they contain, that combat oxidative stress helping to maintain a balance between oxidants and antioxidants. Therefore, increased consumption of foods containing high levels of antioxidants has been recommended. The traditional sourdough fermentation process of cereals performed by Lactic Acid Bacteria (LAB), not only improves flavour and texture of the rye products, but also enables consumption of wholemeal rye, which is well known for its high nutritional quality and health-promoting properties. In particular Lactobacillus plantarum during fermentation of vegetal matrices showed an increase of phenolic compounds. The aim of this work to obtain functional cereal based fermented foods with high content of antioxidant compounds starting from two different cereals, durum wheat and Kamut. The fermentation process was performed by selected L. plantarum strains and their ability to increase the quali/quantitative profile of antioxidant compounds, was considered. Total polyphenols, total flavonoids, antioxidant activities and detailed polyphenolic profile, were analysed. Preliminary results indicated, in most of the fermented flour samples, an increase of total polyphenols levels and antioxidant activities as consequence of the L. plantarum action. After fermentation a wider range of polyphenols were synthesized by the L. plantarum both in durum wheat and Kamut matrices. In particular, protocatechuic and vanillic acids, and a large spectrum of catechins (such as epicatechin, epigallocatechin and catechin), were detected. Catechins are well known antioxidants proven to reduce the risk of occurrence of several major pathologies among which cardiovascular diseases, cancer and diabetes. These findings open the way to future applications of L. plantarum strains with the aim of formulating new functional foods with improved healthy properties.