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KMID : 1011620170330050479
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.479 ~ p.487
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Physicochemical Properties and Antioxidant Activities of Black Raspberry, Black Chokeberry, Mulberry, and Blueberry during Lactic Acid Fermentation
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Chae Kyu-Seo
Ryu Eun-Hye
Park Hee-Ran
Kwon Ji-Wung
Park Hee-Jeon
Song Ji-Young
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Abstract
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Purpose: This study was carried out to investigate the changes in physicochemical properties and antioxidant activities of berries (black raspberry, black chokeberry, mulberry and blueberry) occurred during lactic acid fermentation.
Methods: Berries were fermented at 30°C for 24 hours using Leuconostoc mesenteroides SRL6, after which total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power were measured.
Results: Total acidities of lactic acid-fermented berries increased while pH values decreased. Fermented berries were measured for their total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power. Contents of total polyphenols and total anthocyanins of berries were slightly elevated after fermentation. Further, DPPH and ABTS radical scavenging activities were elevated after fermentation by Leu. mesenteroides SRL6. Reducing power of fermented berries was higher than that of non-fermented berries.
Conculsion: These results suggest that black raspberry, black chokeberry and blueberry fermented by Leu. mesenteroides subsp. mesenteroides SRL6 have potential as functional materials in the food industry.
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KEYWORD
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Leuconostoc mesenteroides SRL6, black raspberry, black chokeberry, fermentation, antioxidant activity
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