Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The f...

Full description

Saved in:
Bibliographic Details
Published in:Processes 2021-07, Vol.9 (7), p.1228
Main Authors: Hassan, Amro B., Al Maiman, Salah A., Mohammed, Mohammed A., Alshammari, Ghedeir M., Alkhudhayri, Dalal A., Alhuthayli, Haya F., Alfawaz, Mohammed A., Osman, Magdi A.
Format: Article
Language:English
Subjects:
Aluminum
Antioxidants
Ascorbic acid
Bioactive compounds
Biological activity
Calcium
Carotenoids
Chemical composition
Enzymes
Fermentation
Flavonoids
Food
Fruits
Functional foods & nutraceuticals
Minerals
Phenolic compounds
Phytochemicals
Potassium
Reagents
Seeds
Zinc
Ziziphus spina-christi
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr9071228