Lemon juice bioactivity in vitro increased with lactic acid fermentation. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Hsieh, Cheng-Yu; Hsieh, Shu-Ling; Ciou, Jhih-Ying; Huang, Yu-Wen; Leang, Jie-Yin; Chen, Min-Hung; Hou, Chih-Yao
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 28
• Page End: 40
• Publication Date: 2021-01-01
• Subjects: Lemon-fermented product -- lactic acid fermentation -- antioxidant capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2020.1861008
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in NLFP, and 40% in LFP respectively. For the bioactive ingredients, sterilized LFP had a polyphenol of 25.8 mg GAE/mL, ascorbic acid of 55.2 mg/mL, and flavonoids of 75.2 mg/L, which were higher than LJ. NLFP and LFP effectively increased the activity of Glutathione Peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT) and mitochondrial membrane potential, reduced the reactive oxygen species (ROS) content. The results in this study indicate that LJ with lactic acid fermentation can increase biologically active ingredients and antioxidant capacity which is important for future development.