کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585757 | 1492042 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
ترجمه فارسی عنوان
اثر سویه های لاکتوباسیلوس بر پروفایل فنل، صفات رنگی و فعالیت آنتی اکسیدانی آب توت فرنگی لاکتیک اسید
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Cyanidin-3-O-glucoside (PubChem CID: 12303203)Quercetin (PubChem CID: 5280343)Ammonium persulfate (PubChem CID: 62648)Acetonitrile (PubChem CID: 6342) - استونیتریل (PubChem CID: 6342)Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Lactic acid bacteria - باکتریهای اسیدلاکتیکFermentation - تخمیر Rutin (PubChem CID: 5280805) - روتن (PubChem CID: 5280805)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37â¯Â°C for 36â¯h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2â²-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 250, 1 June 2018, Pages 148-154
Journal: Food Chemistry - Volume 250, 1 June 2018, Pages 148-154
نویسندگان
Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Meng Wu, Augustina Sackle Sackey, Lulu Xiao, Haroon Elrasheid Tahir,