2 research outputs found
Effect of fermentation conditions on the antioxidant capacity of Lupinus angustifolius cv. Zapaton
To study the effect of fermentation on the
antioxidant compounds and antioxidant capacity of Lupinus
angustifolious cv. zapaton, two different types of
fermentation processes were performed. Solid-state fermentations
in cracked seeds carried out by Aspergillus
oryzae, Rhizopus oryzae and Bacillus subtilis and liquid
state fermentations in flour and cracked seeds carried out
by the microbial population present in the seed (natural
fermentation) or by L. plantarum inocula. Antioxidant
compounds that were quantified included vitamin C by
micellar electrokinetic capillary electrophoresis, vitamin E
isomers by high performance liquid chromatography, total
phenolic compounds (TPC) by spectrophotometry and
reduced glutathione (GSH) by spectrofluorimetry. The
antioxidant capacity was analysed by determining the
superoxide dismutase-like activity (SOD-like activity),
Peroxyl Radical-Trapping Capacity (PRTC) and Trolox
Equivalent Antioxidant Capacity (TEAC) and by in vitro
methods using unilamellar liposomes of egg yolk phosphatidylcholine
(PC). In general, fermentation process
produced a reduction in vitamin C, vitamin E activity, GSH
and SOD-like activity, however TPC, PRTC, TEAC and
inhibition of PC peroxidation increased under most of the
fermentation conditions. Optimal results to obtain functional
lupin products were achieved in cracked seeds
fermented with B. subtilis where increases in TPC content,
PRTC, inhibition of PC peroxidation and TEAC content of
490, 669, 492 and 224%, respectively, were found. Also,
fermentation carried out with L. plantarum in lupin flours
and naturally in cracked seeds caused smaller, although
significant (P B 0.05) increases in TPC, PRTC, inhibition
of PC and TEAC (80–148, 50–90, 23 and 45–65%,
respectively).The authors are indebted to the Spanish Comision
Interministerial de Ciencia y Tecnologia (CICYT) for the
financial support of projects AGL2002-02905/ALI, AGL2004-0886/
ALI and AGL2005-00470. This article forms a part of the PhD of R.
Fernandez-Orozco.Peer reviewe
Effect of fermentation conditions on the antioxidant capacity of Lupinus angustifolius cv. Zapaton
To study the effect of fermentation on the
antioxidant compounds and antioxidant capacity of Lupinus
angustifolious cv. zapaton, two different types of
fermentation processes were performed. Solid-state fermentations
in cracked seeds carried out by Aspergillus
oryzae, Rhizopus oryzae and Bacillus subtilis and liquid
state fermentations in flour and cracked seeds carried out
by the microbial population present in the seed (natural
fermentation) or by L. plantarum inocula. Antioxidant
compounds that were quantified included vitamin C by
micellar electrokinetic capillary electrophoresis, vitamin E
isomers by high performance liquid chromatography, total
phenolic compounds (TPC) by spectrophotometry and
reduced glutathione (GSH) by spectrofluorimetry. The
antioxidant capacity was analysed by determining the
superoxide dismutase-like activity (SOD-like activity),
Peroxyl Radical-Trapping Capacity (PRTC) and Trolox
Equivalent Antioxidant Capacity (TEAC) and by in vitro
methods using unilamellar liposomes of egg yolk phosphatidylcholine
(PC). In general, fermentation process
produced a reduction in vitamin C, vitamin E activity, GSH
and SOD-like activity, however TPC, PRTC, TEAC and
inhibition of PC peroxidation increased under most of the
fermentation conditions. Optimal results to obtain functional
lupin products were achieved in cracked seeds
fermented with B. subtilis where increases in TPC content,
PRTC, inhibition of PC peroxidation and TEAC content of
490, 669, 492 and 224%, respectively, were found. Also,
fermentation carried out with L. plantarum in lupin flours
and naturally in cracked seeds caused smaller, although
significant (P B 0.05) increases in TPC, PRTC, inhibition
of PC and TEAC (80–148, 50–90, 23 and 45–65%,
respectively).The authors are indebted to the Spanish Comision
Interministerial de Ciencia y Tecnologia (CICYT) for the
financial support of projects AGL2002-02905/ALI, AGL2004-0886/
ALI and AGL2005-00470. This article forms a part of the PhD of R.
Fernandez-Orozco.Peer reviewe