Effect of fermentation on the antioxidant activity in plant-based foods

Hur, Sun; Lee, Seung Yuan; Kim, Young-Chan; Choi, In-Wook; Kim, Geun‐Bae

doi:10.1016/j.foodchem.2014.03.112

Cited by 700 publications

(503 citation statements)

References 90 publications

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“…The highest TPC was noted in GC-2H cake obtained with dough fermentation step, the result was almost 2-times higher in comparison to GC-2. The higher TPC was noticed in ginger cakes evaluated after longer dough storage, which is likely to be related to the positive influence of temperature during dough storage on increased production of antioxidants [Hur et al, 2014]. All types of rye-buckwheat ginger cakes reached higher TPC values in comparison to ginger nut biscuits [Filipčev et al, 2011], which means that this innovative buckwheat-based product is a good source of phenolic compounds.…”

Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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Section: Rutin and Total Phenolics Contentsmentioning

confidence: 84%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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“…So, a number of studies have addressed that the effect of pickling on antioxidant capacity of foods is variable. This may be caused by the compounds during fermentation like the microorganisms, cultivation medium, times, temperature, ph and atmosphere (Hur et al, 2014).…”

Section: Antioxidant Capacitymentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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“…The given publications show high enzyme activity of enzymes of microbiological origin, but there are some restrictions in their application which can have both economic and logistic character [20]. These issues require further consideration and concretization for domestic conditions.…”

Section: Resultsmentioning

confidence: 97%

Features and prospects of using collagenase-containing enzyme compositions in the meat-based products technology

Garmash¹,

Pasichnyi²

2017

UJFS

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Effect of fermentation on the antioxidant activity in plant-based foods

Cited by 700 publications

References 90 publications

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Features and prospects of using collagenase-containing enzyme compositions in the meat-based products technology

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