Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria
文献类型： 外文期刊
作者： Khan, Sher Ali 1 ; Liu, Lei 1 ; Lai, Ting 1 ; Zhang, Ruifen 1 ; Wei, Zhencheng 1 ; Xiao, Juan 1 ; Deng, Yuanyuan 2 ; Zhan 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China
2.Guan
关键词： Lactic fermentation; Longan; Phenolic composition; Antioxidant activity; Free amino acid; Organic acid
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）
ISSN： 0022-1155
年卷期： 2018 年 55 卷 12 期
页码：
收录情况： SCI
摘要： In this study, dried longan pulp (DLP) was subjected to fermentation using selected strains of lactic acid bacteria (Lactobacillus plantarum subsp. Plantarum and Leuconostoc mesenteroides). We then studied changes in the free and bound phytochemical profile, antioxidant activity, free amino acid, and organic acid composition. Fermentation exhibited a 17.4% and 5.7% increase in the amount of free and total phenolic contents of DLP. Phenolic composition determined by HPLC revealed significant changes due to fermentation that were primarily in the contents of gallic acid, vanillic acid, 4-methylcatechol and p-coumaricacid, resulting in a 37.9% and 25.7% increase in free gallic acid and 4-methylcatechol, respectively. Fermentation was also found to enhance the ferric reducing antioxidant power of both free and total and the oxygen radical absorbance capacity of free phenolic fraction by 18.3%, 11.8%, and 37.4%, respectively. In addition, fermentation was observed to reduce the contents of free amino acids with bitter taste (phenylalanine, tyrosine and leucine), and increase amino acids (taurine, aspartic acid, cysteine, cysteine thiazoline and -amino-butyric acid) having antioxidant potential. Therefore, this study provides basis for the production of fermented longan-based functional products with improved antioxidant activity.
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