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KMID : 0665220190320050494
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 5 p.494 ~ p.503
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Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria
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Ha Gi-Jeong
Kim Hyeon-Young
Ha In-Jong
Cho Sung-Rae
Moon Jin-Young
Seo Kwon-Il
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Abstract
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The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, γ-Aminobutyric acid increased more than 8.6 times by fermentation in all samples.
The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.
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KEYWORD
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sweet potato, Lactobacillus brevis, quality properties, anti-oxidant
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