Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry

Strawberry is a very perishable fruit, well-known for being a source of bioactive compounds. The elaboration of the beverages by alcoholic and gluconic fermentation process has been explored as a worthy strategy for preventing food losses as well as preserving bioactive compounds with antioxidant properties. To this end, this paper aims to characterize the anthocyanin composition of the resulting beverages and to evaluate their antioxidant properties with in vitro assays (ORAC, DPPH). Additionally, the protective effect against amyloid-beta (A beta) peptide toxicity in terms of Reactive Oxygen Species (ROS) production and PC12 cells viability was determined. Eleven anthocyanin compounds were identified and quantified by UHPLC-DAD-MS. Pelargonidin 3-glucoside and its derivatives were the major compounds. Gluconic fermentation preserved anthocyanin composition being an advantage of this innovative process. Accordingly the values of antioxidant activity were higher for gluconic than alcoholic fermented beverages. Indeed, both of them increased cell viability (16-57% p < 0.05) and attenuate the oxidative stress triggered by A beta (13-38% p < 0.05). (C) 2016 Elsevier Ltd. All rights reserved.