Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Abstract

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.

Growth studies of potentially probiotic lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus acidophilus, and Lactobacillus casei ) in carrot and beetroot juice substrates

“…Angel, Maria, Franciso, and Federico (2003) reported that pasteurization caused noticeable loss of polyphenols in oranges juice. After the course of fermentation, a further decrease in the TPC value was observed in the juices, which is in confirmation with a recent study by Li et al (2019) who have concluded that fermentation decreases total phenolics.…”

“…All the three strains were able to decrease the concentration of TFC. This decrease in the concentration of TFC is attributed to the process of fermentation (Li et al, ).…”

“…The unfermented blend juice had the highest content of TPC (776 mg GAE/L), and the fermented blend juice by L. casei, L. plantarum, and L. acidophilus showed decrease in amount of TPC to 498, 392, and 418 mg GAE/L, respectively. The decrease in the concentration of TPC is attributed to the process of fermentation, mostly because of the degradation of polyphenolic compounds by LAB (Alberto et al, 2004;Li et al, 2019;Manach, Scalbert, Morand, Rémésy, & Jiménez, 2004).…”

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Both strains exhibited good growth properties on pineapple juice during the specified storage period. In another study by [40], showed that Lactobacillus plantarum ATCC 14917 were able to ferment the apple juice demonstration that Lactobacillus plantarum ATCC 14917 can modified positively the phenolic composition of apple juice and enhanced its overall antioxidant capacity. It was demonstrated by [66] that it is possible to use Sohiong (Prunus nepalensis) juice to develop a possible probiotic product.…”

Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

“…Apples contain over 84% water, a range of vitamins (A, C, E and K), macronutrients (K, Mg, Ca, Na), trace elements (Zn, Mn, Cu, Fe, B, F, Se, Mo) and fiber [5]. Apples, and juices obtained on their basis, constitute a rich source of bioactive compounds with antioxidative, anticarcinogenic and antidiabetic properties, and they prevent cardiovascular diseases, decrease cholesterol levels and reduce osteoporosis [6][7][8].…”