Search for Author, Title, Keyword
Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds
 
More details
Hide details
Publication date: 2014-12-31
 
Pol. J. Food Nutr. Sci. 2014;64(4):235–241
 
KEYWORDS
ABSTRACT
Extraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the polyphenols extraction simultaneously extract also sugars, undesirable as a component of health-promoting food. Fermentation might be a simple, cheap and efficient way of sugar elimination. In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. In the course of fermentation the concentration of polyphenols, L-theanine and carotenoids was evaluated in order to verify the preservation of selected bioactive compounds. Decreases in sugar content, formation of ethanol and yeasts growth were monitored during fermentation. The fermentation of black tea decreased the sugar concentration by 84% within 6 h without decreasing total polyphenols and L-theanine contents. Goji berry fermentation yielded a sugars decrease of 87% within 24 h, without decrease in polyphenol content. However, carotenoid content was reduced by 17%. The study showed that fermentation was an effective way to decrease sugar content in plant extracts, and therefore it might be a pertinent step to concentrate bioactives.
 
CITATIONS (13):
1.
Bioactive Compounds and Antioxidant Properties of Goji fruits (Lycium barbarumL.) Cultivated in Serbia
Jelena Vulić, Jasna Čanadanović-Brunet, Gordana Ćetković, Sonja Djilas, Šaponjac Tumbas, Sladjana Stajčić
Journal of the American College of Nutrition
 
2.
Fermentation-enabled wellness foods: A fresh perspective
Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey Waterhouse, Chun Cui, Zheng Ruan
Food Science and Human Wellness
 
3.
Bioactive compound profile and antioxidant activity of fruits from six goji cultivars cultivated in Switzerland
Agnieszka Kosińska-Cagnazzo, Brian Weber, Romain Chablais, José Vouillamoz, Bence Molnár, Julien Crovadore, François Lefort, Wilfried Andlauer
Journal of Berry Research
 
4.
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
Paula Mapelli-Brahm, Francisco Barba, Fabienne Remize, Cyrielle Garcia, Amandine Fessard, Khaneghah Mousavi, Anderson Sant'Ana, Jose Lorenzo, Domenico Montesano, Antonio Meléndez-Martínez
Trends in Food Science & Technology
 
5.
Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
M. Álvarez-Fernández, Ruth Hornedo-Ortega, Ana Cerezo, Ana Troncoso, M. García-Parrilla
Journal of Agricultural and Food Chemistry
 
6.
Fructus lycii: A Natural Dietary Supplement for Amelioration of Retinal Diseases
Kumari Neelam, Sonali Dey, Ralene Sim, Jason Lee, Eong Au
Nutrients
 
7.
The effect of extractive lacto-fermentation on the bioactivity and natural products content of Pittosporum angustifolium (gumbi gumbi) extracts
Snezana Agatonovic-Kustrin, Vladimir Gegechkori, David Morton
Journal of Chromatography A
 
8.
Effects of different processing methods on bioactive substances and antioxidation properties of Lycium barbarum (goji berry) from China
Lin Feng, Nianchu Tang, Ruijie Liu, Rong Nie, Yiwen Guo, Ruru Liu, Ming Chang
Food Bioscience
 
9.
HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts
Snezana Agatonovic-Kustrin, Ksenia Balyklova, Vladimir Gegechkori, David Morton
Molecules
 
10.
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
Yan-Sheng Zhao, Aya Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama Darwesh, Hai-Bo Zhang, Xiang Xiao
Antioxidants
 
11.
Enhancing the sensory attributes and antioxidant properties of snus by mixing it with tea
Qianying Dai, Huiqiang Wang, Yuqing Wang, Mingji Xiao, Huozhu Jin, Miao Li, Tao Xia
International Food Research Journal
 
12.
Effect of Process Production on Antinutritional, Nutrition, and Physicochemical Properties of Modified Sorghum Flour
Setiyo Gunawan, Ira Dwitasari, Nurul Rahmawati, Raden Darmawan, Aparamarta Wirawasista, Tri Widjaja
Arabian Journal of Chemistry
 
13.
Predictive Evaluation of Microbiological Stability of Soft Drinks with Lycium barbarum L. Stored at Temperature Shifts
Aleksandra Plucińska, Aleksandra Marczak, Alina Kunicka-Styczyńska, Andrzej Baryga
Molecules
 
eISSN:2083-6007
ISSN:1230-0322