Qualities and antioxidant activity of lactic acid fermented-potato juice

Title
Qualities and antioxidant activity of lactic acid fermented-potato juice
Author(s)
윤경영김남조
Issue Date
201304
Citation
Journal of the Korean Society of Food Science and Nutrition, v.42, no.4, pp.542 - 549
Abstract
This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ��-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.
URI
http://hdl.handle.net/YU.REPOSITORY/26013http://dx.doi.org/10.3746/jkfn.2013.42.4.542
ISSN
1226-3311
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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