Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice (Ficus carica)

Wijayanti, Ernanin Dyah; Setiawan, Nur Candra Eka; Christi, Jean Patricia

doi:10.2991/hsic-17.2017.44

Cited by 15 publications

(11 citation statements)

References 17 publications

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“…conversion and de-polymerization of phenolic compounds with the high molecular weight by poly-phenoloxidase (Othman et al, 2009). Moreover, natural fermentation using lactic acid bacteria induces the pH reduction thus; several implicated enzymes in the complex polyphenols hydrolysis were activated resulting in the active, simpler and higher polyphenols (Wijayanti et al, 2017). The concentration of TPC was significantly decreased after 3 weeks of storage time in all samples and that may be due to the decreasing of cell viability.…”

Section: Anticancer Effects Of Probiotic Date Juicementioning

confidence: 94%

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

2021

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Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study assessed the survival of two probiotics (Lactobacillus acidophilus and L. sakei) in the date juice. Phenolics characterization was performed by HPLC. Anti-proliferative activity of fermented juice against Caco-2 and Hep-2 cell lines was also evaluated. Under cold storage, L. sakei was still live for 2 weeks at 1.8 x 10 7 CFU/mL. In contrast, L. acidophilus reduced from 5.2 x 10 6 CFU/mL to below the minimum value of probiotic products just after 1 week. L. sakie significantly multiplied the total phenols and antioxidant activity in the juice compared to the unfermented juice. Interestingly, probiotic date juice exhibited an antitumor activity against larynx cell lines (Hep-2) with no activity against Caco-2. Date juice was proved to be suitable for probiotic and as potential larynx anticancer juice. Therefore, the developed juice is recommended to contribute to the available probiotic foodstuffs.

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Section: Anticancer Effects Of Probiotic Date Juicementioning

confidence: 94%

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

2021

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“…The phenolic content of leaf smoothies was influenced by the SP cultivar type and duration of fermentation. The increase in phenolic compounds during the fermentation of SP smoothies might be due to the activities of the β‐glucosidase enzyme which has the ability to hydrolyse phenolic and flavonoid compounds, thereby producing active, simpler and higher polyphenols during fermentation (Wijayanti et al ., 2017). Therefore, the observed increase in TPC might be due to the release of the bound phenols.…”

Section: Resultsmentioning

confidence: 99%

Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars

Mashitoa¹,

Akinola²,

Shoko³

et al. 2023

Int J of Food Sci Tech

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SummaryThis study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): ‘Bophelo’, and ‘Beauregard’; cream‐fleshed (CFSP): ‘Blesbok’ and ‘Ndou’; and purple‐fleshed (PFSP): ‘08.21p’ and ‘Purple‐purple’]. Fermentation significantly affected the physiochemical properties. Fermentation for 24 h improved the carotenoid (TCC), ascorbic acid (AA) (6.8, 6.0 mg 100 g−1) and total phenolic (4435 mg 100 g−1) significantly in, ‘Bophelo’ smoothies. Whilst 48 h fermentation significantly increased the TCC, AA, organic acids, valine and alanine levels in ‘Blesbok’ smoothies'. Principal component analysis separated the unfermented ‘Bophelo’ and Purple‐purple’ leaf smoothies from fermented leaf smoothies of OFSP, CSFP, and PFSP. DPPH scavenging activity and alpha‐carotene were effective markers for separating fermented from unfermented leaf smoothies in the variable importance study. Survival of L75 was influenced by fermentation duration and cultivar type. Fermented and unfermented smoothies were equally acceptable.

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“…Fig fruit juice when fermented with Lactobacillus delbrueckii subsp. lactis recorded highest total phenolic contents (TPC=0.45%) and the significant antioxidant activity (IC50=76.55 ppm) compared to the unfermented ones (TPC=0.09%; IC50=76.7 ppm) 27,35 .…”

Section: Sugar Consumption and Total Phenolic Concentrationmentioning

confidence: 97%

Physico Chemical Parameters of Muskmelon Juice Enriched with Probiotic Lactic Acid Bacteria

Reddy¹,

Aruna²,

Latha³

et al. 2022

J. Pure Appl. Microbiol.

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The spoilage of muskmelons was rapid due to early maturity of the fruits after immediate harvest before consumption. To minimise the postharvest losses, especially in horticultural crops, food processing and value addition to the produce plays lot of role and the losses can be minimised. Keeping in view, the experiment was planned to prepare muskmelon fruit juice fortified with four different species of lactic acid bacteria viz., Lactiplantibacillus plantarum subsp. plantarum MTCC 9511, Lactobacillus acidophilus MTCC 10307, Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei MTCC 1423. The survivability of lactobacilli and physicochemical parameters were studied during fermentation of the fruit juice. Drop in pH levels from initial pH was recorded in all muskmelon fruit juice samples incubated at two different temperatures (30°C and 37°C) more than 72 hours. But titratable acidity was increased in all muskmelon fruit juice samples incubated at two different temperatures (30°C and 37°C). The fruit juice containing Lactiplantibacillus plantarum subsp. plantarum MTCC 9511 (T4) recorded lower pH levels and maximum titratable acidity, total phenolic content and more viable cells compared to other species of lactobacilli. Sensory evaluation was conducted randomly for all the samples and no significant difference was observed.

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Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice (Ficus carica)

Abstract: ABSTRACT

Cited by 15 publications

References 17 publications

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars

Physico Chemical Parameters of Muskmelon Juice Enriched with Probiotic Lactic Acid Bacteria

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