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CHANGES OF ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS DURING FERMENTATION BY LACTIC ACID BACTERA
Author(s) -
Jung Jihye,
Shin Jung Hee,
Yoo Sun Kyun
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.830.2
Subject(s) - chemistry , fermentation , trolox , gallic acid , ferulic acid , food science , antioxidant , dpph , lactic acid , catechin , biochemistry , polyphenol , bacteria , biology , genetics
The rhizome of Angelica sinensis is one of the most important natural herbs used as a sedative or a tonic agent. Its ferulic acid, ligustilide, and phthalides of pharmacological effects include anti‐oxidative, anti‐inflammatory, and immunomodulatory activities. The object of this study was to evaluate the effect of fermented extract of Angelica sinensis on antioxidant activity. The extract was manufactured using hot‐water (105 o C) and concentrated to 20%. Fermentation was conducted on pH 7.0, 30 o C and 5% concentrated extract as conversion substrate. The mineral medium consisted of 3.0 g KH 2 PO 4 , 0.01 g FeSO 4 · H 2 O, 0.01 g MnSO 4 · 4H 2 O, 0.2 g MgSO 4 · 7H 2 O, 0.01 g NaCl, and 0.05 g CaCO 3 per 1 liter deionized water. With the cell free extract, the changes of total phenolic content, DPPH radical scavenging activity, total flavonoids, and total antioxidant activity were analyzed during the fermentation. The 104.0 GAE (gallic acid)/100 g of total phenolic compounds, 52.4 catechin mg/100 g, 82.1 % DPPH radical scavenging capacity, and 82.1 umol trolox/g were detected from the before fermentation. After 24 h fermentation, all four factors were increased feasibly to about 20 to 50%. This result suggests that the antioxidant activity of Angelica sinensis extract could be improved through microbial fermentation.