Physicochemical properties, microbial profile, and antipyretic efficacy of some lactic fermented liquids obtained from some cereals

Ladokun, Olusola; Oni, Simeon Olaosebikan; Umezurike, E.T.; Durosinlorun, O.O; Arojojoye, Oluwatosin Adetola; Bamisaye, Abayomi; Adeosun, Abiola Muhammad

doi:10.1016/j.afres.2022.100101

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…Nowadays, with the predominance of further preservation techniques, research on fermentation is mainly focused on its potential to improve the bio-and technofunctional properties of the respective substrate. [1][2][3] Typical changes occurring upon fermentation include carbohydrate metabolism going along with the formation of lactic and other organic acids, ethanol, peptides and vitamins. In human nutrition, the bioavailability of nutrients such as minerals or vitamins may be improved.…”

Section: Introductionmentioning

confidence: 99%

“…Lactic acid fermentation has been used since ancient times to preserve food and other natural products. Nowadays, with the predominance of further preservation techniques, research on fermentation is mainly focused on its potential to improve the bio‐ and technofunctional properties of the respective substrate [1–3] . Typical changes occurring upon fermentation include carbohydrate metabolism going along with the formation of lactic and other organic acids, ethanol, peptides and vitamins.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Fermentation on the Phytochemical Profile and Bioactivity Characteristics of Aqueous Matricaria recutita L. Root Extracts

Mailänder,

Nosrati Gazafroudi,

Greiß

et al. 2024

Chemistry & Biodiversity

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While the flowers of Matricaria recutita L., German chamomile, are widely used for medicinal and cosmetic purposes, little is known about its roots, which are used in complementary medicine for the preparation of aqueous fermented extracts for the treatment of cramps and anxiety. To broaden the understanding of the active principles involved, a model fermentation approach was developed and fermentates were compared to commercially manufactured tinctures. Coumarins and hydroxycinnamates were among the major secondary metabolites characterized using HPLC‐MSn. After six months of fermentation and storage, low‐molecular organic acids were detected by GC‐MS. Fermentation contributed to the stabilization of antioxidant and radical scavenging activities, which were in a range of about 8 – 10 mg gallic acid equivalents/g dry weight and 20 – 24 mg trolox equivalents/g dry weight, determined by Folin‐Ciocalteu and DPPH assays, respectively. In addition, antibacterial activities of the extracts against Gram‐positive and ‐negative bacteria increased during the first week of fermentation and reached MIC values of ≤ 6.3 mg/mL extract. Fermentates were neither cytotoxic nor pro‐ or anti‐inflammatory. Thus, fermentation of chamomile roots is a suitable method for the safe production of biofunctional aqueous chamomile root extracts that remain stable without the addition of synthetic preservatives.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%