Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

被引：17
作者：
Arjmand, Sanaz [1 ]
Mollakhalili-Meybodi, Neda [2 ]
Mohajeri, Fateme Akrami [1 ,3 ]
Madadizadeh, Farzan [4 ,5 ]
Sadrabad, Elham Khalili [1 ,3 ]
机构：
[1] Shahid Sadoughi Univ Med Sci, Sch Publ Hlth, Res Ctr Food Hyg & Safety, Dept Food Hyg & Safety, Yazd, Iran
[2] Shahid Sadoughi Univ Med Sci, Sch Publ Hlth, Res Ctr Food Hyg & Safety, Dept Food Sci & Technol, Yazd, Iran
[3] Shahid Sadoughi Univ Med Sci, Shahid Sadoughi Hosp, Infect Dis Res Ctr, Yazd, Iran
[4] Shahid Sadoughi Univ Med Sci, Sch Publ Hlth, Ctr Healthcare Data Modeling, Dept Biostat, Yazd, Iran
[5] Shahid Sadoughi Univ Med Sci, Sch Publ Hlth, Dept Epidemiol, Yazd, Iran
来源：
FOOD SCIENCE & NUTRITION | 2023年 / 11卷 / 12期
关键词：
antioxidant capacity; lactic acid bacteria; quinoa flour; saponin and phytic acid; BETA-GLUCOSIDASE ACTIVITY; CHENOPODIUM-QUINOA; WHEAT BRAN; FOODS; LACTOBACILLI; TEMPERATURE; WILLD; FLOUR; GRAIN; PH;
D O I：
10.1002/fsn3.3679
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.
引用
收藏
页码：7594 / 7604
页数：11
相关论文
共 71 条
[1]   Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review [J].
Adebo, Oluwafemi Ayodeji ;
Medina-Meza, Ilce Gabriela .
MOLECULES, 2020, 25 (04)
[2]   Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum [J].
Adebo, Oluwafemi Ayodeji ;
Njobeh, Patrick Berka ;
Adebiyi, Janet Adeyinka ;
Kayitesi, Eugenie .
FOOD BIOSCIENCE, 2018, 25 :118-127
[3]   Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking [J].
Alvarez-Jubete, L. ;
Wijngaard, H. ;
Arendt, E. K. ;
Gallagher, E. .
FOOD CHEMISTRY, 2010, 119 (02) :770-778
[4]   Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat [J].
Amiri, Mahsa ;
Arab, Masoumeh ;
Sadrabad, Elham Khalili ;
Mollakhalili-Meybodi, Neda ;
Fallahzadeh, Hossein .
RADIATION PHYSICS AND CHEMISTRY, 2023, 212
[5]   Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation [J].
Anastasio, Marilena ;
Pepe, Olimpia ;
Cirillo, Teresa ;
Palomba, Simona ;
Blaiotta, Giuseppe ;
Villani, Francesco .
JOURNAL OF FOOD SCIENCE, 2010, 75 (01) :M28-M35
[6]   Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus [J].
Avila, Marta ;
Hidalgo, Maria ;
Sanchez-Moreno, Concepcion ;
Pelaez, Carmen ;
Requena, Teresa ;
de Pascual-Teresa, Sonia .
FOOD RESEARCH INTERNATIONAL, 2009, 42 (10) :1453-1461
[7]   Cereal-based fermented foods and beverages [J].
Blandino, A ;
Al-Aseeri, ME ;
Pandiella, SS ;
Cantero, D ;
Webb, C .
FOOD RESEARCH INTERNATIONAL, 2003, 36 (06) :527-543
[8]   Qualitative and quantitative screening of the -glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must [J].
Bonciani, T. ;
De Vero, L. ;
Giannuzzi, E. ;
Verspohl, A. ;
Giudici, P. .
LETTERS IN APPLIED MICROBIOLOGY, 2018, 67 (01) :72-78
[9]   Chemical and nutritional properties of white bread leavened by lactic acid bacteria [J].
Bottani, Michela ;
Brasca, Milena ;
Ferraretto, Anita ;
Cardone, Gaetano ;
Casiraghi, Maria Cristina ;
Lombardi, Giovanni ;
De Noni, Ivano ;
Cattaneo, Stefano ;
Silvetti, Tiziana .
JOURNAL OF FUNCTIONAL FOODS, 2018, 45 :330-338
[10]   Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds [J].
Carciochi, Ramiro Ariel ;
Galvan-D'Alessandro, Leandro ;
Vandendriessche, Pierre ;
Chollet, Sylvie .
PLANT FOODS FOR HUMAN NUTRITION, 2016, 71 (04) :361-367
12345678