Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
| Autor: | Yongkun Ma, Augustina Sackle Sackey, Lulu Xiao, William Tchabo, Maurice Tibiru Apaliya, Emmanuel Kwaw, Haroon Elrasheid Tahir, Meng Wu |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Lactobacillus paracasei Color Antioxidants Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lactobacillus acidophilus Flavonols Phenols Lactobacillus Lactic Acid Food science chemistry.chemical_classification 030109 nutrition & dietetics biology food and beverages 04 agricultural and veterinary sciences General Medicine Phenolic acid Syringic acid biology.organism_classification 040401 food science Fruit and Vegetable Juices chemistry Fermentation Morus Lactic acid fermentation Lactobacillus plantarum Food Science |
| Zdroj: | Food Chemistry. 250:148-154 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.01.009 |
| Popis: | This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice. |
| Databáze: | OpenAIRE |
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