Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds
Extraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the poly-phenols extraction simultaneously extract also sugars, undesirable as a component of health-promoting food. Fermentation might be a simple, cheap and efficient...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2014-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0017/pjfns-2013-0017.xml?format=INT |
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| author | Reis Bruno A. dos Kosińska-Cagnazzo Agnieszka Schmitt Rudolf Andlauer Wilfried |
| author_facet | Reis Bruno A. dos Kosińska-Cagnazzo Agnieszka Schmitt Rudolf Andlauer Wilfried |
| author_sort | Reis Bruno A. dos |
| collection | DOAJ |
| description | Extraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the poly-phenols extraction simultaneously extract also sugars, undesirable as a component of health-promoting food. Fermentation might be a simple, cheap and efficient way of sugar elimination. In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. In the course of fermentation the concentration of polyphenols, L-theanine and carotenoids was evaluated in order to verify the preservation of selected bioactive compounds. Decreases in sugar content, formation of ethanol and yeasts growth were monitored during fermentation. The fermentation of black tea decreased the sugar concentration by 84% within 6 h without decreasing total polyphenols and L-theanine contents. Goji berry fermentation yielded a sugars decrease of 87% within 24 h, without decrease in poly-phenol content. However, carotenoid content was reduced by 17%. The study showed that fermentation was an effective way to decrease sugar content in plant extracts, and therefore it might be a pertinent step to concentrate bioactives. |
| format | Article |
| id | doaj-art-5a1b9acdfed7455996758e7067f51fed |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2014-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-5a1b9acdfed7455996758e7067f51fed2025-02-02T15:41:56ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072014-12-0164423524110.2478/pjfns-2013-0017pjfns-2013-0017Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive CompoundsReis Bruno A. dos0Kosińska-Cagnazzo Agnieszka1Schmitt Rudolf2Andlauer Wilfried3Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais), Route du Rawyl 47, CH-1950 Sion, SwitzerlandInstitute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais), Route du Rawyl 47, CH-1950 Sion, SwitzerlandInstitute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais), Route du Rawyl 47, CH-1950 Sion, SwitzerlandInstitute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais), Route du Rawyl 47, CH-1950 Sion, SwitzerlandExtraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the poly-phenols extraction simultaneously extract also sugars, undesirable as a component of health-promoting food. Fermentation might be a simple, cheap and efficient way of sugar elimination. In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. In the course of fermentation the concentration of polyphenols, L-theanine and carotenoids was evaluated in order to verify the preservation of selected bioactive compounds. Decreases in sugar content, formation of ethanol and yeasts growth were monitored during fermentation. The fermentation of black tea decreased the sugar concentration by 84% within 6 h without decreasing total polyphenols and L-theanine contents. Goji berry fermentation yielded a sugars decrease of 87% within 24 h, without decrease in poly-phenol content. However, carotenoid content was reduced by 17%. The study showed that fermentation was an effective way to decrease sugar content in plant extracts, and therefore it might be a pertinent step to concentrate bioactives.http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0017/pjfns-2013-0017.xml?format=INTblack teagoji berriesfermentationcarotenoidsL-theaninepolyphenols |
| spellingShingle | Reis Bruno A. dos Kosińska-Cagnazzo Agnieszka Schmitt Rudolf Andlauer Wilfried Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds Polish Journal of Food and Nutrition Sciences black tea goji berries fermentation carotenoids L-theanine polyphenols |
| title | Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds |
| title_full | Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds |
| title_fullStr | Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds |
| title_full_unstemmed | Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds |
| title_short | Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds |
| title_sort | fermentation of plant material effect on sugar content and stability of bioactive compounds |
| topic | black tea goji berries fermentation carotenoids L-theanine polyphenols |
| url | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0017/pjfns-2013-0017.xml?format=INT |
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