Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of L. var. Multolupa

Frı́as, Juana; Miranda, Martha L.; Doblado, Rosa; Vidal-Valverde, Concepción

doi:10.1016/j.foodchem.2004.06.049

Cited by 195 publications

(173 citation statements)

References 26 publications

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“…The quantifi cation of vitamin C in broccoli samples was carried out by micellar electrokinetic capillary electrophoresis (MECC) [Frias et al, 2005] following modifi cations: 0.5 g of freeze-dried broccoli sample were extracted with 20 mL of 3% metaphosphoric acid, and after homogenization for 2 min using a Ultraturrax homogenizer T25 Digital (Ika Werke GMBH & Co. KG, Staufen, Germany), the volume was adjusted to 25 mL. The resultant slurry was fi ltered through a Whatman No.…”

Section: Determination Of Vitamin C Contentmentioning

confidence: 99%

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Peñas¹,

Zielińska²,

Gulewicz³

et al. 2018

Pol. J. Food Nutr. Sci.

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Section: Determination Of Vitamin C Contentmentioning

confidence: 99%

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Peñas¹,

Zielińska²,

Gulewicz³

et al. 2018

Pol. J. Food Nutr. Sci.

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“…Fermentation could be applied to plant-based foods to increase their nutritional quality or to remove undesirable compounds [Frias et al, 2005]. Lactic acid bacteria (LAB) may improve the quality of fermented products by producing some substances like alcohols, organic acids, carbonyl substances, and others that infl uence their taste and fl avor.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Wronkowska¹,

Jeliński²,

Majkowska³

et al. 2018

Pol. J. Food Nutr. Sci.

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The growth of lactic acid bacteria during liquid-state fermentation of buckwheat fl our and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied.The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat fl our. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat fl our focusing on some physical properties of the water biscuits.

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“…The fermentation is spontaneous, caused by natural microfl ora, often under unhygienic conditions. Controlled fermentation could lead to production of safe foods, with higher nutritional and sensory quality and extended shelf-life of end products, which fulfi l consumers' requirements for natural, minimally processed, and additive-free products (FRIAS et al, 2005). During fermentation process, reduction of anti-nutritional factors (oligosaccharides, allergenic proteins, proteinase inhibitors, lectins, and cyanogenic glycosides) and immunoreactivity can occur (YADAV & KHETARPAUL, 1994;EGOUNLETY & AWORH, 2003;SONG et al, 2008).…”

mentioning

confidence: 99%

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Petruláková¹,

Valı́k²

2015

Acta Alimentaria

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The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of waterbased leguminous porridges, prepared from soy bean, soy fl our, green lentil, husked lentil, white bean, speckled bean, red bean, yellow pea, chickpea, and chickpea fl our, were monitored. Viable cell counts, pH values, and contents of organic acids were analysed during static fermentation of autoclaved substrates at 37 °C for 48 h. Lactobacillus rhamnosus GG was able to grow up to the counts higher than 6 log CFU g -1 (measured values in the range of 7.8-8.9 log CFU g -1 ), which is legislative limit for labelling food as probiotic. pH values of fermented substrates varied between 4.0-6.0, concentration of lactic acid ranged from 99.9 to 687.7 mg kg -1 , and level of acetic acid varied from 266.1 to 1182.0 mg kg -1 .

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Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of L. var. Multolupa

Cited by 195 publications

References 26 publications

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

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