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, 52 (12), 7924-33

Involvement of Antioxidant Activity of Lactobacillus Plantarum on Functional Properties of Olive Phenolic Compounds

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Involvement of Antioxidant Activity of Lactobacillus Plantarum on Functional Properties of Olive Phenolic Compounds

Faten Kachouri et al. J Food Sci Technol.

Abstract

Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.2 10(9) CFU/ml showed the highest DPPH scavenging activity, with inhibition rate of 57.07 ± 0.57 % and an antioxidant activity (TAA = 43.47 ± 0.663 % and AAC = 172.65 ± 5.57), which increase with cell concentrations. When L. plantarum LAB 1 was administered to oxidative enzymes, residual activities decreased significantly with cell concentrations. The use of L. plantarum LAB 1 on olives process, favours the increase of the antioxidant activity (24 %). HPLC results showed a significant increase of orthodiphenols (74 %). Viable cells of strain were implicated directly on minimum media growth with 500 mg/l of olive phenolic compounds. Results showed an increase in their antioxidant activity. CG-SM analysis, identify the presence of compounds with higher antioxidant activity as vinyl phenol and hydroxytyrosol.

Keywords: Antioxidant activity; Competition; L. plantarum; Olive; Phenolic compounds.

Figures

Fig. 1
Fig. 1
Total Antioxidant Activity (a), Antioxidant Activity Coefficient (b) and Inhibition rate (c) determined respectively by DPPH free radicals, β-carotene bleaching assay and linoleic acid testof L. plantarumLAB 1 at different cell concentrations
Fig. 2
Fig. 2
Inhibition of lipoxygenase (□) and polyphenol oxidases (×) at different cell concentrations of L. plantarum LAB 1. Initial activity (100 %) of Lip and PPO was respectively 95.6U and 1.74U
Fig. 3
Fig. 3
Effect of the use of L. plantarum LAB 1 on phenolic content (a), Total Antioxidant Activity (b) and Antioxidant Activity Coefficient (c) of phenolic extracts ((○) control; (▲) inoculated)
Fig. 4
Fig. 4
Effect of L. plantarumLAB 1 on Total Antioxidant Activity (a) and Antioxidant Activity Coefficient (b) of tyrosol (Ty) and p-coumaric acid (p-Cou) ((□) control; (formula image) inoculated)
Fig. 5
Fig. 5
Behavior of p-coumaric acid (a) and tyrosol (b) with L. plantarum determined by GC-SM analysis

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