In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products
The aim of this study was to evaluate the antioxidant activity of 17 strains of lactic acid bacteria isolated from traditionally fermented durum wheat. In vitro tests were caried out: resistance to hydrogen peroxide, total phenolic compounds, DPPH and superoxide anion radicals scavenging assay, and...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2025-08-01
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| Series: | Acta Scientiarum: Biological Sciences |
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| Online Access: | https://ojs.uem.br/ojs/index.php/ActaSciBiolSci/article/view/74807 |
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| author | Nabila Benhamada Ouahiba Benhamada Sara Mellit Imène Moussaoui Tayeb Idoui |
| author_facet | Nabila Benhamada Ouahiba Benhamada Sara Mellit Imène Moussaoui Tayeb Idoui |
| author_sort | Nabila Benhamada |
| collection | DOAJ |
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The aim of this study was to evaluate the antioxidant activity of 17 strains of lactic acid bacteria isolated from traditionally fermented durum wheat. In vitro tests were caried out: resistance to hydrogen peroxide, total phenolic compounds, DPPH and superoxide anion radicals scavenging assay, and finally, ferric reducing antioxidant power. The greatest resistance to hydrogen peroxide was observed in LS09, LS10, and LS17 strains. Among these three strains, the highest content of phenolic compounds was registered in LS17, this strain presented also the highest reducing power activity. Furthermore, the highest ability to scavenge the DPPH radical was observed in LS10, to scavenge superoxide anion radical was in LS09. Moreover, the use of natural antioxidant can be used in food processing to limit the use of chemical antioxidants.
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| format | Article |
| id | doaj-art-4e6c462762ac4904abff1c0dde561f6f |
| institution | Kabale University |
| issn | 1679-9283 1807-863X |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Biological Sciences |
| spelling | doaj-art-4e6c462762ac4904abff1c0dde561f6f2025-08-20T03:40:21ZengUniversidade Estadual de MaringáActa Scientiarum: Biological Sciences1679-92831807-863X2025-08-0147110.4025/actascibiolsci.v47i1.74807In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented productsNabila Benhamada0Ouahiba Benhamada1Sara Mellit2Imène Moussaoui3Tayeb Idoui4University of Mohamed Seddik Ben YahiaUniversity of Mohamed Seddik Ben YahiaUniversity of Mohamed Seddik Ben YahiaUniversity of Mohamed Seddik Ben YahiaUniversity of Mohamed Seddik Ben Yahia The aim of this study was to evaluate the antioxidant activity of 17 strains of lactic acid bacteria isolated from traditionally fermented durum wheat. In vitro tests were caried out: resistance to hydrogen peroxide, total phenolic compounds, DPPH and superoxide anion radicals scavenging assay, and finally, ferric reducing antioxidant power. The greatest resistance to hydrogen peroxide was observed in LS09, LS10, and LS17 strains. Among these three strains, the highest content of phenolic compounds was registered in LS17, this strain presented also the highest reducing power activity. Furthermore, the highest ability to scavenge the DPPH radical was observed in LS10, to scavenge superoxide anion radical was in LS09. Moreover, the use of natural antioxidant can be used in food processing to limit the use of chemical antioxidants. https://ojs.uem.br/ojs/index.php/ActaSciBiolSci/article/view/74807LAB; antioxidant property; DPPH; natural antioxidants. |
| spellingShingle | Nabila Benhamada Ouahiba Benhamada Sara Mellit Imène Moussaoui Tayeb Idoui In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products Acta Scientiarum: Biological Sciences LAB; antioxidant property; DPPH; natural antioxidants. |
| title | In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products |
| title_full | In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products |
| title_fullStr | In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products |
| title_full_unstemmed | In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products |
| title_short | In vitro study of antioxidant activity of lactic acid bacterial strains isolated from Algerian fermented products |
| title_sort | in vitro study of antioxidant activity of lactic acid bacterial strains isolated from algerian fermented products |
| topic | LAB; antioxidant property; DPPH; natural antioxidants. |
| url | https://ojs.uem.br/ojs/index.php/ActaSciBiolSci/article/view/74807 |
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