Investigation of the antioxidant properties of Persea americana seed flour altered by the fermentation process with Lactobacillus plantarum
Polegodage Dilushi Sureka Ruwan Kumari,
Ranjani Amarakoon,
Madushan Dhammika Gunarathna
Abstract:This study aims to investigate the effect of Lactobacillus plantarum fermentation on the antioxidant potential of Persea americana seed flour. The half-maximal inhibitory concentration (IC50) value of avocado seed flour after fermentation for 24, 48, and 72 h was compared with the unfermented avocado seed flour using the measurement of free radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the change in pH value was measured to confirm the continuous fermentation process within… Show more
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