在草发酵后的抗氧化剂含量,用于草药饮料的开发
Siti Madihah Don1, Masmunira Rambli1, Beston Faiek Nore1,2
1Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Mukim Gadong A, BE1410 Brunei Darussalam.
Journal of food science and technology
|October 21, 2024
概括
发酵的草饮料富含益生菌和抗氧化剂. 这项研究表明,由Saccharomyces cerevisiae发酵的草增强了生物活性化合物和激素清除活性,提供了潜在的健康益处.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 由于其益生菌含量和健康益处,消费者对发酵饮料的需求正在增加.
- 草 (Cymbopogon citratus) 是一种有价值的植物成分,以其精油和治疗特性而闻名.
- 发酵饮料与对非传染性疾病的保护有关.
研究的目的:
- 研究发酵草饮料的功能含量和抗氧化特性.
- 分析Saccharomyces cerevisiae发酵对草生物活性化合物的影响.
主要方法:
- 用Saccharomyces cerevisiae发酵草组合,发酵时间为24至96小时.
- 非发酵样品作为对照.
- 分析包括生物分子,多,激素清除活性,抗氧化剂含量,总含量和黄含量的鉴定.
主要成果:
- 发酵样本含有活性生物分子,如黄类,类和类.
- 在发酵24小时后观察到最大的激素清除活性 (89.1%) 和抗氧化剂含量 (13.06微克/毫升).
- 36小时达到峰值总含量 (237.19微克/毫升),72小时达到峰值黄含量 (55.21微克/毫升).
结论:
- 草由Saccharomyces cerevisiae发酵产生一种含有丰富的植物化学物质和生物活性成分的饮料.
- 发酵产品表现出显著的自由基消除能力.
- 发酵有效地增强了草的抗氧化潜力,在整个过程中观察到的变化.
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