Beneficial Effects of Tomato Juice Fermented by and : Antioxidation, Antimicrobial Effect, and Volatile Profiles

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2018 Sep 19

PMID 30223615

Citations 18

Authors

Yiyun Liu

Haiming Chen

Wenxue Chen

Quipping Zhong

Guanfei Zhang

Weijun Chen

Affiliations

Soon will be listed here.

Abstract

Tomato juice was fermented by and to produce an innovative high-bioactivity probiotic beverage. The levels of lycopene, total carotenoids, ascorbic acid, total phenolic and volatile compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) radical scavenging capacities, ferric reducing antioxidant power (FRAP), and flora, as well as the inhibition of copper-induced human low-density lipoproteins (LDL)-cholesterol oxidation assays, were measured. The results revealed that the ABTS and DPPH inhibition values, as well as the FRAP and total phenolic content, were significantly increased. LDL-cholesterol oxidation was markedly delayed after the addition of the fermented juice. The in vitro inhibitory effects of flora were substantially increased after being fermented with and . The results associated with the volatile compounds indicated that fermentation with and is a meaningful strategy for modifying flavors.

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