Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

被引：55
|
作者：
Degrain, Alexandre [1 ,2 ]
Manhivi, Vimbainashe [1 ]
Remize, Fabienne [2 ]
Garcia, Cyrielle [2 ]
Sivakumar, Dharini [1 ]
机构：
[1] Tshwane Univ Technol, Dept Crop Sci, Phytochem Food Network Res Grp, ZA-0001 Pretoria West, South Africa
[2] Univ Avignon, Univ Montpellier, Univ La Reunion, QualiSud,CIRAD,Montpellier SupAgro, F-97490 St Clotilde, Reunion, France
来源：
MICROORGANISMS | 2020年 / 8卷 / 09期
关键词：
traditional leafy vegetables; polyphenols; postharvest processing; FRAP activity; proximate analysis; JUICE;
D O I：
10.3390/microorganisms8091324
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
This study aimed to investigate the influences of fermentation at 37 degrees C for 3 days by different lactic acid bacterium strains,Lactobacillus plantarum(17a),Weissella cibaria(21),Leuconostoc pseudomesenteroides(56),W. cibaria(64) orL. plantarum(75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation withL. plantarum 75strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days.L. plantarum 75strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall,L. plantarum75enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid andp-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.
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页码：1 / 12
页数：12
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