Effect of fermentation on the antioxidant activity in plant-based foods
| Autor: | Inwook Choi, Youngchan Kim, Seung Yuan Lee, Geun-Bae Kim, Sun Jin Hur |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Protease Antioxidant Bacteria Chemistry Singlet oxygen Radical medicine.medical_treatment food and beverages General Medicine Antioxidants Analytical Chemistry carbohydrates (lipids) chemistry.chemical_compound Enzyme Biochemistry Fermentation Food Microbiology medicine Liberation Chelation Plants Edible Food Science |
| Zdroj: | Food Chemistry. 160:346-356 |
| ISSN: | 0308-8146 |
| Popis: | This study provides an overview of the factors that influence the effect of fermentation on the antioxidant activity and the mechanisms that augment antioxidative activities in fermented plant-based foods. The ability of fermentation to improve antioxidant activity is primarily due to an increase in the amount of phenolic compounds and flavonoids during fermentation, which is the result of a microbial hydrolysis reaction. Moreover, fermentation induces the structural breakdown of plant cell walls, leading to the liberation or synthesis of various antioxidant compounds. These antioxidant compounds can act as free radical terminators, metal chelators, singlet oxygen quenchers, or hydrogen donors to radicals. The production of protease, α-amylase and some other enzymes can be influenced by fermentation that may have metal ion chelation activity. Because the mechanisms that affect antioxidant activity during fermentation are extremely varied, further investigation is needed to establish the precise mechanisms for these processes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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