Identification of Phenolic Compounds in Quinoa Milk Fermented with Lactic Acid Bacteria Strains
(2018) KLGM01 20181Department of Food Technology, Engineering and Nutrition
- Abstract
- Phenolic compounds, abundant in plants, are of significant interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant activity. The objective of this study was to identify phenolic compounds present in formulated quinoa milk fermented by two probiotic bacteria strains; Lactobacillus pentosus and Pediococcus pentosaceous by HPLC and evaluate their antioxidant capacity. The quinoa milk extract was studied by methods such as Total Phenolic Content using Folin Ciocalteu reagent and scavenging capacity by the ferric acid reducing antioxidant power (FRAP). Other physicochemical parameters including rheology, colour, pH and lactic acid concentration of the milk were also analyzed.... (More)
- Phenolic compounds, abundant in plants, are of significant interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant activity. The objective of this study was to identify phenolic compounds present in formulated quinoa milk fermented by two probiotic bacteria strains; Lactobacillus pentosus and Pediococcus pentosaceous by HPLC and evaluate their antioxidant capacity. The quinoa milk extract was studied by methods such as Total Phenolic Content using Folin Ciocalteu reagent and scavenging capacity by the ferric acid reducing antioxidant power (FRAP). Other physicochemical parameters including rheology, colour, pH and lactic acid concentration of the milk were also analyzed. From the results of the study, five phenolic compounds were tentatively identified from the formulated quinoa milk. Fermentation of the quinoa milk with lactic acid bacteria increased its phenolic content and antioxidant capacity. Milk fermented with Lactobacillus pentosus had highest amount of polyphenols while that fermented with Pediococcus pentosaceous exhibited the highest antioxidant capacity. During fermentation bound and conjugated phenolic compounds might have been hydrolyzed by enzymes as well as organic acids (lactic acid) produced by the microorganisms breaking them down into simpler compounds. The fermentation process also increased the viscosity of the milk as well as increasing the whiteness due to the formation of exopolysaccharides. (Less)
- Popular Abstract
- Functional foods are a new trend of developed products with the objective to improve and support human health. It is claimed that for a food to be functional it must have, besides the natural properties, additional bioactive molecules, compounds, or ingredients which confer health effects. As an effort to increase the health properties, fermentation is one of the methods applied. For example, fermentation is often used to release antioxidative molecules such as polyphenolic compounds.
Functional foods based on plant matrices is the number one reservoir to develop this line of goods including beverages. There are several different types of plant-based beverages on the market the most common being soy, oat and almond based ‘milk’. Many of... (More) - Functional foods are a new trend of developed products with the objective to improve and support human health. It is claimed that for a food to be functional it must have, besides the natural properties, additional bioactive molecules, compounds, or ingredients which confer health effects. As an effort to increase the health properties, fermentation is one of the methods applied. For example, fermentation is often used to release antioxidative molecules such as polyphenolic compounds.
Functional foods based on plant matrices is the number one reservoir to develop this line of goods including beverages. There are several different types of plant-based beverages on the market the most common being soy, oat and almond based ‘milk’. Many of these alternatives were developed as an alternative to dairy products based on the demands of new alternatives of lactose free diets. Plant-based beverages also became an alternative for everyone who was looking for variety and healthy beverages with equivalent health properties as cow milk.
Quinoa is a cereal that comes from the Andes region which contains essential proteins, carbohydrates, dietary fiber, is gluten free and has nutrient levels often above those of other cereals. Perhaps most remarkable is the high content of polyphenolic compounds identified and quantified from the quinoa grains. Due to all those properties’, quinoa grains have often been termed as a functional food.
Therefore, the aim of the project was to identify phenolic compounds and evaluate the antioxidant capacity from the quinoa milk fermented by two different lactic acid bacteria strains. The samples were analyzed using high performance liquid chromatography (HPLC) mainly to identify the polyphenolic compounds before fermentation, after fermentation and during storage time. Additionally, the effect of the fermentation process on some of the physical properties of the quinoa milk was considered. Therefore, the change in color and sourness of the milk was also looked at. From this experiment five phenolic substances were identified from the fermented milk. It was also observed that fermenting the milk made it healthier since it increased the antioxidant compounds. An increase in the whiteness of the quinoa milk after fermentation was also observed, improving the acceptability for the consumers. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9065809
- author
- Mandoga, Tawanda
- supervisor
- organization
- course
- KLGM01 20181
- year
- 2018
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Inocolum, Fermented quinoa milk, Polyphenols compounds, Antioxidant evaluation, Food technology
- language
- English
- id
- 9065809
- date added to LUP
- 2021-09-22 15:48:41
- date last changed
- 2021-09-22 15:48:41
@misc{9065809,
abstract = {{Phenolic compounds, abundant in plants, are of significant interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant activity. The objective of this study was to identify phenolic compounds present in formulated quinoa milk fermented by two probiotic bacteria strains; Lactobacillus pentosus and Pediococcus pentosaceous by HPLC and evaluate their antioxidant capacity. The quinoa milk extract was studied by methods such as Total Phenolic Content using Folin Ciocalteu reagent and scavenging capacity by the ferric acid reducing antioxidant power (FRAP). Other physicochemical parameters including rheology, colour, pH and lactic acid concentration of the milk were also analyzed. From the results of the study, five phenolic compounds were tentatively identified from the formulated quinoa milk. Fermentation of the quinoa milk with lactic acid bacteria increased its phenolic content and antioxidant capacity. Milk fermented with Lactobacillus pentosus had highest amount of polyphenols while that fermented with Pediococcus pentosaceous exhibited the highest antioxidant capacity. During fermentation bound and conjugated phenolic compounds might have been hydrolyzed by enzymes as well as organic acids (lactic acid) produced by the microorganisms breaking them down into simpler compounds. The fermentation process also increased the viscosity of the milk as well as increasing the whiteness due to the formation of exopolysaccharides.}},
author = {{Mandoga, Tawanda}},
language = {{eng}},
note = {{Student Paper}},
title = {{Identification of Phenolic Compounds in Quinoa Milk Fermented with Lactic Acid Bacteria Strains}},
year = {{2018}},
}