Effect of Lactic Acid Bacteria Fermentation on Antioxidation and Bioactivity of Hawthorn Pulp

2019 3rd International Workshop on Renewable Energy and Development

能源学;生态环境科学

Huang, Yan^1 ; Wang, Haoyu^1 ; Zhu, Chuanhe^1

Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian

271018, China^1

关键词: Anti-oxidant activities;    DPPH free radicals;    Free radical scavenging;    Hydroxyl free radicals;    Lactic acid bacteria;    Lactic acid bacteria fermentations;    Lactobacillus acidophilus;    Lactobacillus casei;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/267/6/062056/pdf
DOI  :  10.1088/1755-1315/267/6/062056

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Mixed fermentation was carried out for 12 h at 37 C using Lactobacillusplantarum, Lactobacillus acidophilus and Lactobacillus casei. The effects of lactic acid bacteria (LAB) fermentation on the antioxidant activity and phytochemical concentration of hawthorn pulp (HP) were investigated by comparing the IC50 value (μL/mL) of HP before and after lactic acid bacteria fermentation. Fermented hawthorn pulp (FHP) showed higher DPPH free radical scavenging ability, ABTS free radical scavenging ability and hydroxyl free radicals. Fermented hawthorn pulp (FHP) has higher Fe3+ reducing ability using the absorbance values; LAB fermentation significantly increased the content of free phenol and flavonoids in hawthorn pulp, and the content increased by 34.14% and 53.15 % respectively.