Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

• Published in: Journal of food science and technology 2015-12, Vol.52 (12), p.7924-7933
• Main Authors: Kachouri, Faten, Ksontini, Hamida, Kraiem, Manel, Setti, Khaoula, Mechmeche, Manel, Hamdi, Moktar
• Format: Article
• Language: English
• Subjects: Analysis; Antioxidants; Bacteria; Bleaching; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Enzymes; Fermentation; Food; Food processing industry; Food Science; Gram-positive bacteria; Laboratories; Lactobacillus plantarum; Liquid chromatography; Metabolism; Microorganisms; Nutrition; Olea; Olive oil; Olives; Original; Original Article; Phenols; Studies; Traditional foods; Vegetables
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-015-1912-2

Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.2 10 9  CFU/ml showed the highest DPPH scavenging activity, with inhibition rate of 57.07 ± 0.57 % and an antioxidant activity (TAA = 43.47 ± 0.663 % and AAC = 172.65 ± 5.57), which increase with cell concentrations. When L. plantarum LAB 1 was administered to oxidative enzymes, residual activities decreased significantly with cell concentrations. The use of L. plantarum LAB 1 on olives process, favours the increase of the antioxidant activity (24 %). HPLC results showed a significant increase of orthodiphenols (74 %). Viable cells of strain were implicated directly on minimum media growth with 500 mg/l of olive phenolic compounds. Results showed an increase in their antioxidant activity. CG-SM analysis, identify the presence of compounds with higher antioxidant activity as vinyl phenol and hydroxytyrosol.