Improvement of antioxidant activity of olive mill wastewater phenolic compounds by Lactobacillus plantarum fermentation
| Autor: | Manel Mechmeche, Khaoula Setti, Faten Kachouri, Moktar Hamdi, Hamida Ksontini |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Antioxidant food.ingredient medicine.medical_treatment Ocean Engineering 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food 010608 biotechnology medicine Organic chemistry Phenols Food science Water Science and Technology biology Food additive food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Pollution Tyrosol chemistry Polyphenol Hydroxytyrosol Fermentation Lactobacillus plantarum |
| Zdroj: | Desalination and Water Treatment. 57:27125-27137 |
| ISSN: | 1944-3986 1944-3994 |
| DOI: | 10.1080/19443994.2016.1170637 |
| Popis: | Olive mill wastewater (OMW) contains a substantial amount of valuable antioxidant phenols that can be recovered for industrial application as food additives. In this study, we investigated the use of Lactobacillus plantarum strain to obtain high-added-value compounds, such as antioxidants, from the degradation of phenolic compounds present in OMW. L. plantarum growth on fresh OMW decreased pH and reduced phenols content and colour by 63 and 69%, respectively. Gel filtration chromatography showed an important reduction in molecular mass distribution of polyphenols. HPLC analysis showed a significant decrease in the concentration of total simple phenol, especially for tyrosol and hydroxytyrosol. The antioxidant and radical-scavenging activity of treated OMW increased by 50% after 5 d. The increase in antioxidant activity may be due to reductive conversion of phenolic compounds. Fourier transform infrared results showed that the biodegradation favours the production of new aromatic structures, such a... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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