Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

被引：47
作者：
Kachouri, Faten [1 ,2 ]
Ksontini, Hamida [1 ,2 ]
Kraiem, Manel [1 ,2 ]
Setti, Khaoula [1 ,2 ]
Mechmeche, Manel [1 ,2 ]
Hamdi, Moktar [1 ,2 ]
机构：
[1] Natl Inst Appl Sci & Technol INSAT, Lab Microbial Ecol & Technol LETMI, Tunis 1080, Tunisia
[2] Super Sch Food Ind Tunis ESIAT, Tunis 1003, Tunisia
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 12期
关键词：
L; plantarum; Olive; Antioxidant activity; Phenolic compounds; Competition; MILL WASTE-WATER; OIL; DEGRADATION; CAPACITY;
D O I：
10.1007/s13197-015-1912-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, beta-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.
引用
收藏
页码：7924 / 7933
页数：10
相关论文
共 35 条
[1]   Thermal degradation kinetics of carotenoids and visual color of papaya puree [J].
Ahmed, J ;
Shivhare, US ;
Sandhu, KS .
JOURNAL OF FOOD SCIENCE, 2002, 67 (07) :2692-2695
[2]   Use of whole cells of Pseudomonas aeruginosa for synthesis of the antioxidant hydroxytyrosol via conversion of tyrosol [J].
Allouche, N ;
Damak, A ;
Ellouz, R ;
Sayadi, S .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2004, 70 (04) :2105-2109
[3]   Ecological removal of recalcitrant phenolic compounds of treated olive mill wastewater by Pediococcus pentosaceus [J].
Ben Othman, N. ;
Ayed, L. ;
Assas, N. ;
Kachouri, F. ;
Hammami, M. ;
Hamdi, M. .
BIORESOURCE TECHNOLOGY, 2008, 99 (08) :2996-3001
[4]   Antioxidant phenolic compounds loss during the fermentation of Chetoui olives [J].
Ben Othman, Nada ;
Roblain, Dominique ;
Chammen, Nadia ;
Thonart, Philippe ;
Hamdi, Moktar .
FOOD CHEMISTRY, 2009, 116 (03) :662-669
[5]   Volatile compounds from Chetoui olive oil and variations induced by growing area [J].
Ben Temime, Sonia ;
Campeol, Elisabetta ;
Cioni, Pier Luigi ;
Daoud, Douja ;
Zarrouk, Mokhtar .
FOOD CHEMISTRY, 2006, 99 (02) :315-325
[6]   Antioxidant capacity and phenolic profile of table olives from the Greek market [J].
Boskou, G ;
Salta, FN ;
Chrysostomou, S ;
Mylona, A ;
Chiou, A ;
Andrikopoulos, NK .
FOOD CHEMISTRY, 2006, 94 (04) :558-564
[7]   Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum [J].
Cavin, JF ;
Barthelmebs, L ;
Guzzo, J ;
VanBeeumen, J ;
Samyn, B ;
Travers, JF ;
Divies, C .
FEMS MICROBIOLOGY LETTERS, 1997, 147 (02) :291-295
[8]   Biodegradation of synthetic and naturally occurring mixtures of mono-cyclic aromatic compounds present in olive mill wastewaters by two aerobic bacteria [J].
Di Gioia, D ;
Fava, F ;
Bertin, L ;
Marchetti, L .
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2001, 55 (05) :619-626
[9]   Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T [J].
Jaensch, Andre ;
Freiding, Simone ;
Behr, Juergen ;
Vogel, Rudi F. .
FOOD MICROBIOLOGY, 2011, 28 (01) :29-37
[10]   Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro [J].
Jayaprakasha, GK ;
Singh, RP ;
Sakariah, KK .
FOOD CHEMISTRY, 2001, 73 (03) :285-290
1234