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Quality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentationopen access찔레나무 열매 젖산 발효물의 품질특성 및 생리활성

Other Titles
찔레나무 열매 젖산 발효물의 품질특성 및 생리활성
Authors
Yang, EunYoungKim, MyungHyunHan, YoungSil
Issue Date
Dec-2022
Publisher
Korean Society for Applied Biological Chemistry
Keywords
Antioxidant activity; Quality characteristic; Rosa multiflora Thunberg fruit; α-Amylase inhibition; α-Glucosidase inhibition
Citation
Journal of Applied Biological Chemistry, v.65, no.4, pp 375 - 381
Pages
7
Journal Title
Journal of Applied Biological Chemistry
Volume
65
Number
4
Start Page
375
End Page
381
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152252
DOI
10.3839/jabc.2022.048
ISSN
1976-0442
2234-7941
Abstract
The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS+ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material. © The Korean Society for Applied Biological Chemistry 2022.
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