Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp.

Autor:	Parada RB; Bacterial Biotechnology Laboratory (BBL). Faculty of Natural Sciences and Health Sciences, National University of Patagonia San Juan Bosco, 9 Julio Street, 25, Chubut, Argentina.; BBL-CONICET, 9 Julio Street, 25, Chubut, Argentina., Marguet E; Bacterial Biotechnology Laboratory (BBL). Faculty of Natural Sciences and Health Sciences, National University of Patagonia San Juan Bosco, 9 Julio Street, 25, Chubut, Argentina., Campos C; University of Buenos Aires (UBA), Faculty of Exact and Natural Sciences, Department of Industries. Buenos Aires, Argentina.; CONICET-UBA, Institute of Food Technology and Chemical Processes. Buenos Aires, Argentina., Vallejo M; Bacterial Biotechnology Laboratory (BBL). Faculty of Natural Sciences and Health Sciences, National University of Patagonia San Juan Bosco, 9 Julio Street, 25, Chubut, Argentina.
Jazyk:	angličtina
Zdroj:	Food chemistry. Molecular sciences [Food Chem (Oxf)] 2023 Jan 16; Vol. 6, pp. 100163. Date of Electronic Publication: 2023 Jan 16 (Print Publication: 2023).
DOI:	10.1016/j.fochms.2023.100163
Abstrakt:	The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii , Ln. mesenteroides ssp. dextranicum , Lactiplantibacillus plantarum ssp. argentoratensis , L. plantarum and L. pentosus . The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2023 The Authors.)
Databáze:	MEDLINE
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