Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-01-31 DOI:10.21603/2308-4057-2022-1-97-105

R. Parada, E. Marguet, C. Campos, M. Vallejo

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引用次数: 2

Abstract

Introduction. Brassica L. vegetables are rich in fiber, minerals, and bioactive compounds. Lactic fermentation can improve their nutritional value. The goal of this study was to evaluate phytase, calcium, phytic acid, total phenolic content, and antioxidants during spontaneous fermentation of white cabbage, red cabbage, and Chinese cabbage. Study objects and methods. The research featured samples of water extract, methanol extract, and brine. The procedure involved monitoring lactic bacteria and pH during cabbage fermentation. Diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assay and cupric reducing antioxidant capacity (CUPRAC) assay were used to measure the antioxidant activity and Folin-Ciocalteau method to determine total phenolic content in the water and methanol extracts. In the brine samples, we studied calcium, phytic acid, and phytase activity. Results and discussion. The samples of white and red cabbage displayed the highest phytase activity on days 5–10 and had a maximal decrease of phytic acid and increase of calcium concentration, while in Chinese cabbage these processes occurred gradually throughout the fermentation. The total phenolic content in the brine and extracts was very similar for all the cultivars throughout the fermentation process. A continuous release from the solid phase to brine could be observed during the first ten days of fermentation. DPPH and CUPRAC assays revealed a similar phenomenon for the total phenolic content. The antioxidant capacity decreased in the water and methanol extracts and increased in the brine. At the end of fermentation, the red cabbage samples demonstrated a significant increase in the total phenolic content and total antioxidant activity, which was less prominent in the Chinese cabbage. The samples of white cabbage, on the contrary, showed a decrease in these parameters. Conclusion. Fermentation made it possible to increase the concentration of free calcium in white, red, and Chinese cabbages, as well as improve the antioxidant capacity of red and Chinese cabbages.

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自发发酵改善芸苔菜营养特性的研究

介绍芸苔属蔬菜富含纤维、矿物质和生物活性化合物。乳酸发酵可以提高它们的营养价值。本研究的目的是评估白甘蓝、红甘蓝和大白菜自发发酵过程中的植酸酶、钙、植酸、总酚含量和抗氧化剂。研究对象和方法。该研究以水提取物、甲醇提取物和盐水样品为特色。该程序包括在卷心菜发酵过程中监测乳酸菌和pH值。采用二苯基-1-苦基肼自由基（DPPH）清除法和铜还原抗氧化能力（CURAC）法测定其抗氧化活性，Folin-Ciocalteau法测定水和甲醇提取物中总酚含量。在盐水样品中，我们研究了钙、植酸和植酸酶的活性。结果和讨论。白甘蓝和红甘蓝样品在第5–10天表现出最高的植酸酶活性，并具有最大的植酸降低和钙浓度增加，而在大白菜中，这些过程在整个发酵过程中逐渐发生。在整个发酵过程中，所有品种的盐水和提取物中的总酚含量非常相似。在发酵的前十天可以观察到从固相到盐水的连续释放。DPPH和CURAC分析显示总酚含量存在类似现象。抗氧化能力在水和甲醇提取物中降低，在盐水中增加。在发酵结束时，红甘蓝样品的总酚含量和总抗氧化活性显著增加，这在大白菜中不那么突出。相反，白甘蓝的样品显示出这些参数的降低。结论发酵可以提高白、红、白菜中游离钙的浓度，提高红、白菜的抗氧化能力。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.