Open AccessEffect of lactic fermentation, microwave, and ultrasonic extraction on the bioactive compounds from Anoectochilus formosanus Hayata
Author(s) -
Lieu My Đong,
T.K.T. Dang
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).737
Subject(s) - fermentation , extraction (chemistry) , lactic acid , food science , bioactive compound , chemistry , biology , biochemistry , chromatography , bacteria , genetics
Anoectochilus formosanus (family Orchidaceae) is a perennial herb that contains manybioactive valuable. In this study, the extract efficiency of bioactive compounds fromAnoectochilus formosanus Hayata by microwave-assisted extraction (MAE), ultrasonicassisted extraction (UAE) treatments, and lactic fermentation in individual and combinedimpacts were evaluated through the total phenolic content, total polysaccharide content,and antioxidant activity. The results showed that MAE and UAE treatments and lacticfermentation enhanced the effective extraction of bioactive compounds compared to thecontrol samples. The bioactive compound contents from A. formosanus fluid trenddifferences in individual treatment factors. However, there was no significant differencebetween these treatment factors in which the fermentation process requires more time toreach the expected extraction efficiency. The ultrasonic pretreatment combined lacticfermentation process would bring many benefits; first, no need for more the MAEtreatment; second, reduce fermentation time; third, bring a probiotic source as well asvaluable metabolic products from the lactic fermentation process.