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Study on enhanced absorption of phenolic compounds of L actobacillus‐fermented turmeric ( C urcuma longa Linn.) beverages in rats
Author(s) -
Pianpumepong Plangpin,
Anal Anil Kumar,
Doungchawee Galayanee,
Noomhorm Athapol
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03113.x
Subject(s) - curcuma , chemistry , antioxidant , food science , bioavailability , lactobacillus plantarum , dpph , fermentation , curcumin , polyphenol , starter , traditional medicine , biochemistry , lactic acid , biology , bacteria , pharmacology , medicine , genetics
Summary Lactobacillus plantarum , used as starter culture to produce turmeric beverages, was isolated and screened from the turmeric rhizomes. Fermented turmeric beverages were evaluated for its antioxidant activity using 2‐2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) radical‐scavenging activity and ferric‐reducing antioxidant power ( FRAP ) assay. The fermentative process resulted in an increase in antioxidant activity. The absorption of turmeric powder, turmeric powder‐mixed encapsulated probiotic ( TP ) and encapsulated fermented turmeric beverage ( TB ) in rats was measured in terms of antioxidant activity in the plasma. Plasma antioxidant concentration was higher in rats administrated fermented turmeric beverage than other turmeric products, at all the time points. The maximum concentration ( C max ) value and area under the plasma concentration versus time curve ( AUC ) were higher in the rat administered with TB . The value was lower in the plasma of rats administered with turmeric powder and TP . The results indicated that the fermentative turmeric possesses better bioavailability and in accordance with the concentrations of polyphenolic compounds in the rat plasma.