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Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)

Received: 5 October 2014     Accepted: 29 January 2015     Published: 30 January 2015
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Abstract

Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.36
Page(s) 140-142
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Eggplant, Antioxidant, Polyphenol, Lactobacillus acidophilus

References
[1] XIANLI WU et al, “Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States”, J. Agric. Food Chem., vol 52, pp 4026−4037. 2004
[2] Cao et al. “Antioxidant capacity of tea and commo n vegetables”. Journal of Agricultural and Food Chemistry, vol 44, pp 3426–3431.1996.
[3] Linlin Ji et al. “Antioxidant Capacity of Different Fractions of Vegetables and Correlation w ith the Contents of Ascorbic Acid, Phenolics, and Flavonoids”. Journal of Food Science, vol. 76, Nr. 9, 2011.
[4] Singleton, V.L., Rossi Jr., J.A., Colorimetry of total phenolics with phosphomolybidic–phosphotungstic acid reagents. Am. J. Enol. Viticult.vol 16,pp144–158. 1965
[5] Benzie, I.F.F. & Strain, J.J. - The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP Assay, Analytical Biochemistry 239 (1996) 70-76.
[6] Stechell, K. D. R. “Absorption and metabolism of soy isoflavones from food to dietary supplements and adults to infants”. The Journal of Nutrition, vol 130, pp654–655. 2000
[7] Kusznierewicz et al. “The effect of heating and fermenting on antioxidant properties of white cabbage”. Food chemistry, vol 108, pp 853–861.2008
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    Nguyen Thi Ngan, Đong Thi Anh Đao. (2015). Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). Journal of Food and Nutrition Sciences, 3(1-2), 140-142. https://doi.org/10.11648/j.jfns.s.2015030102.36

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    ACS Style

    Nguyen Thi Ngan; Đong Thi Anh Đao. Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). J. Food Nutr. Sci. 2015, 3(1-2), 140-142. doi: 10.11648/j.jfns.s.2015030102.36

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    AMA Style

    Nguyen Thi Ngan, Đong Thi Anh Đao. Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). J Food Nutr Sci. 2015;3(1-2):140-142. doi: 10.11648/j.jfns.s.2015030102.36

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  • @article{10.11648/j.jfns.s.2015030102.36,
      author = {Nguyen Thi Ngan and Đong Thi Anh Đao},
      title = {Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {140-142},
      doi = {10.11648/j.jfns.s.2015030102.36},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.36},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.36},
      abstract = {Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.},
     year = {2015}
    }
    

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    AU  - Nguyen Thi Ngan
    AU  - Đong Thi Anh Đao
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    DO  - 10.11648/j.jfns.s.2015030102.36
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    AB  - Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
    VL  - 3
    IS  - 1-2
    ER  - 

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Author Information
  • Dong Nai University of Technology, Bien Hoa City, Dong Nai province, Vietnam

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