Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria
| Autor: | Hun-Joo Kwon, Seung-Hee Lim, Hyun-Su Sim, Hyung-Hee Baek, Hee Sop Nam, Joong-Hee Park, Jae-Bum Park, Myoung-Dong Kim, Suk-Jin Ha |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Antioxidant medicine.medical_treatment Berry Applied Microbiology and Biotechnology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Benzoic acid Fermentation in winemaking 030109 nutrition & dietetics Chromatography biology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid chemistry Fermentation Gas chromatography–mass spectrometry Bacteria Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 26:441-446 |
| ISSN: | 2092-6456 1226-7708 |
| Popis: | The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.93 to 268.30±1.75 μmol TE/g after 24 h of fermentation. After LAB fermentation, 34 volatile compounds were identified. Among them, three compounds-benzoic acid, benzaldehyde, and vitispirane-showed significant changes in their concentrations. Peak areas of benzoic acid and benzaldehyde, which are known to possess antioxidant activities, increased by 64 and 188%, respectively, after fermentation. However, the peak area of vitispirane, which is the most abundant terpene compound in berry juices, decreased by 92% after fermentation. |
| Databáze: | OpenAIRE |
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