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Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria
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 Title & Authors
Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria
Lee, Dae-Hoon; Hong, Joo-Heon;
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 Abstract
The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was . The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at were and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.
 Keywords
lactic acid bacteria;mulberry;anthocyanin;physicochemical properties;antioxidant activity;
 Language
Korean
 Cited by
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