Effects of eight species of Lactobacillus fermentation on phenoliccompounds and their antioxidant activity in Feng Dan petals

Authors

LU Dandan, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
HE Jia, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
SONG Wenhua, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
YUAN Jiangyue, School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

In order to select suitable lactic acid bacteria species for fermenting of Feng Dan petals, the differences of phenolic substances, color difference and antioxidant activity of Feng Dan petals were compared after fermentation by 8 kinds of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophiles).The results showed that the concentrations of total phenolics and flavonoids increased significantly after fermentation by L. plantarum, which increased by 4.95% and 12.51%, respectively (P<005). The color difference ΔE was significantly changed (P<0.01). The scavenging activity was the highest, the DPPH free radical scavenging rate increased by 11.14% (P<0.01), the ABTS free radical scavenging rate increased by 6.58% (P<0.05), and the reducing power increased by 16.19% (P<0.05).The rutin and quercetin increased by 3.16% and 0.81%, respectively (P<0.05) after fermentation by L. bulgaricus.

Publication Date

11-28-2018

First Page

140

Last Page

145

DOI

10.13652/j.issn.1003-5788.2018.11.029

Recommended Citation

Dandan, LU; Jia, HE; Wenhua, SONG; and Jiangyue, YUAN (2018) "Effects of eight species of Lactobacillus fermentation on phenoliccompounds and their antioxidant activity in Feng Dan petals," Food and Machinery: Vol. 34: Iss. 11, Article 28.
DOI: 10.13652/j.issn.1003-5788.2018.11.029
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/28

References

[1] 孙志国, 陈志, 刘成武, 等. 安徽省道地药材类国家地理标志产品的保护现状及对策[J]. 安徽农业科学, 2010, 38(14): 7 353-7 355.
[2] 郭香凤, 史国安. 牡丹花水提液对氧自由基的清除作用[J]. 植物生理学报, 2004, 40(1): 37-38.
[3] 闫慧娇, 王志伟, 陈燕平, 等. 凤丹牡丹花瓣化学成分研究[J]. 山东科学, 2017, 30(3): 12-16.
[4] 史国安, 郭香凤, 包满珠. 不同类型牡丹花的营养成分及体外抗氧化活性分析[J]. 农业机械学报, 2006, 37(8): 111-114.
[5] CAGNO R D, MINERVINI G, RIZZELLO C G, et al. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies[J]. Food Microbiology, 2011, 28(5): 1 062-1 071.
[6] TABASCO R, SNCHEZ-PATN F, MONAGAS M, et al. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism[J]. Food Microbiology, 2011, 28(7): 1 345.
[7] 郑欣, 余元善, 吴继军, 等. 不同乳酸菌在荔枝汁中的发酵特性研究[J]. 广东农业科学, 2013, 40(7): 95-98.
[8] 马利华. 乳酸菌发酵对槐花营养及抗氧化性的影响[J]. 食品工业科技, 2009(5): 200-202.
[9] PARK E H, BAE W Y, KIM K T, et al. Antimelanogenic effects of Inula britannica flower petal extractfermented by Lactobacillus plantarum KCCM 11613P[J]. Journal of Zhejiang University-Science B: Biomedicine & Biotechnology, 2017, 18(9): 816-824.
[10] 韩雪, 王毕妮, 张富新, 等. 不同乳酸菌发酵对红枣浆游离态酚酸及其抗氧化性的影响[J]. 食品与发酵工业, 2018, 44(3): 121-127.
[11] LIU Chang-hong, XUE Ya-rong, YE Yong-hang, et al. Extraction and characterization of antioxidant compositions from fermented fruit juice of Morinda citrifolia (Noni)[J]. Agricultural Sciences in China, 2007, 6(12): 1 494-1 501.
[12] 何书美, 刘敬兰. 茶叶中总黄酮含量测定方法的研究[J]. 分析化学, 2007, 35(9): 1 365-1 368.
[13] DARSAN S P, RESHMA J K, MATHEW A. Estimation of Lycopene Content in Different Tomato Varieties and its Commercial Products[J]. Journal of the American Academy of Child & Adolescent Psychiatry, 2013, 30(2): 332-5.
[14] RUI M S C, VIEIRA M C, SILVA C L M. Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments[J]. Innovative Food Science & Emerging Technologies, 2007, 8(2): 244-252.
[15] 陈智毅, 徐玉娟, 尹艳, 等. 甜玉米多酚类成分的测定[J]. 食品科学, 2010, 31(10): 235-238.
[16] KUMARAN A, KARUNAKARAN R J. Activity-guided isolation and identification of free radical-scavenging components from an aqueous extract of Coleus aromaticus[J]. Food Chemistry, 2007, 100(1): 356-361.
[17] RE R, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radic Biol Med, 1999, 26(9/10): 1 231-1 237.
[18] KUMARAN A, JOEL KARUNAKRAN R. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus[J]. Food Chemistry, 2006, 97(1): 109-114.
[19] 李俶, 戴涛涛, 程超, 等. 发酵对南酸枣饮料抗氧化性的影响[J]. 食品工业科技, 2016, 37(5): 54-59.
[20] BENINCASA C, MUCCILLI S, AMENTA M, et al. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum, starter culture[J]. Food Chemistry, 2015, 186: 271-276.
[21] WOUTERS D, BERNAERT N, ANNO N, et al. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek[J]. International Journal of Food Microbiology, 2013, 165(2): 121-133.
[22] WU She-ching, SU Yi-shun, CHENG Huang-yu. Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity[J]. Food Chemistry, 2011, 129(3): 804-809.
[23] LANDETE J M, CURIEL J A, RODRGUEZ H, et al. Aryl glycosidases from Lactobacillus plantarum, increase antioxidant activity of phenolic compounds[J]. Journal of Functional Foods, 2014, 7(1): 322-329.
[24] KWAW E, MA Y, TCHABO W, et al. Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J]. Journal of Food Measurement & Characterization, 2017, 11(3): 1 462-1 473.
[25] BISAKOWSKI B, ATWAL A S, GARDNER N, et al. Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides[J]. International Journal of Food Science & Technology, 2007, 42(7): 783-789.
[26] DUEAS M, FERNNDEZ D, HERNNDEZ T, et al. Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917[J]. Journal of the Science of Food & Agriculture, 2005, 85(2): 297-304.
[27] LANDETE J M, CURIEL J A, RODRGUEZ H, et al. Aryl glycosidases from Lactobacillus plantarum, increase antioxidant activity of phenolic compounds[J]. Journal of Functional Foods, 2014, 7(1): 322-329.
[28] KWAW E, MA Y, TCHABO W, et al. Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J]. Journal of Food Measurement & Characterization, 2017, 11(3): 1 462-1 473.
[29] REZA H, KHATEREH K, SYAVASH H. Study of the effect of surfactants on extraction and determination of polyphenolic compounds and antioxidant capacity of fruits extracts[J]. Plos One, 2013, 8(3): e57 353.
[30] 付磊. ‘凤丹’牡丹花色素组成成分及抗氧化能力分析[D]. 西安: 西北农林科技大学, 2015: 17-19.
[31] LAGO-VANZELA E S, PROCPIO D P, FONTES E A F, et al. Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity[J]. Food Research International, 2015, 56(2): 182-189.
[32] ZHOU Lin-yuan, WANG Yuan-yuan, HU Xiao-song, et al. Effect of high pressure carbon dioxide on the quality of carrot juice[J]. Innovative Food Science & Emerging Technologies, 2009, 10(3): 321-327.
[33] KEDARE S B, SINGH R P. Genesis and development of DPPH method of antioxidant assay[J]. Journal of Food Science & Technology, 2011, 48(4): 412-422.
[34] PREZGREGORIO M R, REGUEIRO J, ALONSOGONZ-LEZ E, et al. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)[J]. LWT-Food Science and Technology, 2011, 44(8): 1 793-1 801.