Lemon juice bioactivity in vitro increased with lactic acid fermentation
| Autor: | Shu-Ling Hsieh, Jie-Yin Leang, Yu-Wen Huang, Cheng-Yu Hsieh, Min-Hung Chen, Jhih-Ying Ciou, Chih-Yao Hou |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
genetic structures medicine.medical_treatment antioxidant capacity 01 natural sciences Food processing and manufacture 0404 agricultural biotechnology medicine TX341-641 Food science Chemistry Nutrition. Foods and food supply 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences TP368-456 040401 food science In vitro 0104 chemical sciences Antioxidant capacity lactic acid fermentation lemon-fermented product Lemon juice Fermentation Lactic acid fermentation Food Science |
| Zdroj: | International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in NLFP, and 40% in LFP respectively. For the bioactive ingredients, sterilized LFP had a polyphenol of 25.8 mg GAE/mL, ascorbic acid of 55.2 mg/mL, and flavonoids of 75.2 mg/L, which were higher than LJ. NLFP and LFP effectively increased the activity of Glutathione Peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT) and mitochondrial membrane potential, reduced the reactive oxygen species (ROS) content. The results in this study indicate that LJ with lactic acid fermentation can increase biologically active ingredients and antioxidant capacity which is important for future development. |
| Databáze: | OpenAIRE |
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