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Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ. B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review. J Food Sci 2023; 88:3155-3188. [PMID: 37458298 DOI: 10.1111/1750-3841.16697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/11/2023] [Accepted: 06/24/2023] [Indexed: 08/05/2023]
Abstract
Micronutrient deficiency still occurs in sub-Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B-vitamins in some foods. In other foods, heating decreases the nutritional value because some B-vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B-vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B-vitamin loss, or enrich B-vitamins prior to consumption.
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Affiliation(s)
- Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Marcel Houngbédji
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Mênouwesso Harold Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
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Arouna N, Gabriele M, Tomassi E, Pucci L. Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01064-8. [PMID: 37378802 DOI: 10.1007/s11130-023-01064-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/08/2023] [Indexed: 06/29/2023]
Abstract
Parkia biglobosa seeds (African locust bean) play a crucial role in the diet and health of Western African populations. The seeds are spontaneously fermented to produce condiments used for food seasoning and stews preparation. Hence, to understand the health benefits of seed-based products from P. biglobosa, total polyphenol content, in vitro and ex vivo antioxidant properties, as well as antihypertensive activity, of fermented and non-fermented seeds were investigated. The Folin-Ciocalteu method was used to determine total polyphenol content; 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests were used to estimate the in vitro antioxidant activity. The ex vivo antioxidant and antihypertensive activities were evaluated by using cellular antioxidant activity in human red blood cells (CAA-RBC) and angiotensin-converting enzyme (ACE) inhibitory activity assays, respectively. The fermented seeds showed a huge increase in polyphenol content and in vitro antioxidant activities compared to non-fermented ones. The fermented seeds showed a higher potency of biological antioxidant activity than non-fermented ones by exhibiting greater protection of erythrocytes from oxidative damage at a very low dose of extracts. Both fermented and non-fermented seeds have been shown to contain peptides with ACE-inhibitory activity; however, the non-fermented seeds exerted a higher ACE-inhibitory activity than fermented ones. In conclusion, traditional fermentation positively impacted the nutraceutical and health benefits of P. biglobosa seeds. However, the non-fermented seeds should not be ignored. Both fermented and non-fermented seeds can be used as valuable ingredients for the formulation of functional foods.
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Affiliation(s)
- Nafiou Arouna
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100 - 80055, Portici, Naples, Italy
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy.
| | - Elena Tomassi
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy
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Yakubu CM, Sharma R, Sharma S, Singh B. Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Singhal P, Satya S, Naik S. Fermented bamboo shoots: A complete nutritional, anti-nutritional and antioxidant profile of the sustainable and functional food to food security. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 3:100041. [PMID: 35415653 PMCID: PMC8991591 DOI: 10.1016/j.fochms.2021.100041] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/30/2021] [Accepted: 09/12/2021] [Indexed: 11/19/2022]
Abstract
Fermentation of bamboo shoot decreases the toxicity and increases the nutrient value. It not only preserves the traditional knowledge but ensures food security. It is locally available and provides sustainability for the marginal communities. Commercial fermented bamboo shoot products can provide livelihood and achieve SDG’s of the nation.
Bamboo shoot fermentation is a traditional process carried out in different communities of the North-Eastern region. To understand the mechanism involved in the traditional process, its scientific validation was done in laboratory. The shoots were fermented for a period of 30 days with the addition of inoculum. Initial investigation showed that the acidity increased and cyanogenic toxicity decreased. The final fermented bamboo shoot product was further analyzed for the proximate composition, minerals and antioxidant capacity. An increase in the protein content (+17.28%) was found in the fermented sample while fat and vitamin C were found to decrease i.e. 90.2% and 35.77% respectively. A significant increase in the phenol, flavonoid content and antioxidant capacity was also found to increase indicating their potential to protect human health. Bamboo shoot serves a great means to food security and a source of functional food. Commercializing fermented shoot products will preserve traditional knowledge and provide livelihood and achieve development goals.
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Affiliation(s)
- Poonam Singhal
- St. Ann’s College for Women, Hyderabad, India
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
- Corresponding author.
| | - Santosh Satya
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
| | - S.N Naik
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
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Saleh MSM, Jalil J, Zainalabidin S, Asmadi AY, Mustafa NH, Kamisah Y. Genus Parkia: Phytochemical, Medicinal Uses, and Pharmacological Properties. Int J Mol Sci 2021; 22:ijms22020618. [PMID: 33435507 PMCID: PMC7827335 DOI: 10.3390/ijms22020618] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 01/07/2021] [Accepted: 01/07/2021] [Indexed: 12/12/2022] Open
Abstract
The genus Parkia (Fabaceae, Subfamily, Mimosoideae) comprises about 34 species of mostly evergreen trees widely distributed across neotropics, Asia, and Africa. This review aims to provide an overview of the current status of the species from the genus Parkia in terms of its relationship between its phytochemistry and medical uses. Comprehensive information on Parkia species was retrieved from electronic databases, which were Web of Science, ScienceDirect, PubMed, and Google Scholar. This review identified nine species from genus Parkia with properties of medicinal use. They are used traditionally to treat several ailments, such as diabetes, diarrhea, wounds, hypertension, cough, chronic piles, conjunctivitis, and measles. The most common species studied are P. biglobosa, P. speciosa, P. javanica, P. bicolor, P. biglandulosa, P. filicoidea, and P. clappertoniana. A considerable number of secondary metabolites, such as terpenoids, phenolic acids, flavonoids (aglycone and glycosides), and numerous volatile compounds have been identified in this genus, which are responsible for their diverse pharmacological activities. Their extracts, pure compounds and seed lectins have been reported for their anticancer, antimicrobial, antihypertensive, antiulcer, antidiabetic, anti-inflammatory, antioxidant, antimalarial, hepatoprotective, and antidiarrheal activities. The information gathered in this review might be of help for future studies in terms of the current knowledge on the link between the phytochemical components and medicinal uses. This could facilitate more discoveries on its potentials particularly in the pharmacological characteristics and potential to be developed into modern medicines.
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Affiliation(s)
- Mohammed S. M. Saleh
- Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Juriyati Jalil
- Drug and Herbal Research Centre, Faculty of Pharmacy, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (J.J.); (N.H.M.)
| | - Satirah Zainalabidin
- Program of Biomedical Science, Centre of Toxicology and Health Risk Study, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia;
| | - Ahmad Yusof Asmadi
- Unit of Pharmacology, Faculty of Medicine and Defence Health, Universiti Pertahanan Nasional Malaysia, Kem Sungai Besi, Kuala Lumpur 57000, Malaysia;
| | - Nor Hidayah Mustafa
- Drug and Herbal Research Centre, Faculty of Pharmacy, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (J.J.); (N.H.M.)
| | - Yusof Kamisah
- Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Cheras, Kuala Lumpur 56000, Malaysia;
- Correspondence: ; Tel.: +603-91459575; Fax: +603-91459547
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Woranam K, Senawong G, Utaiwat S, Yunchalard S, Sattayasai J, Senawong T. Anti-inflammatory activity of the dietary supplement Houttuynia cordata fermentation product in RAW264.7 cells and Wistar rats. PLoS One 2020; 15:e0230645. [PMID: 32210452 PMCID: PMC7094840 DOI: 10.1371/journal.pone.0230645] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Accepted: 03/04/2020] [Indexed: 01/16/2023] Open
Abstract
Houttuynia cordata Thunb. has been used as a traditional medicine to treat a variety of ailments in Asian countries such as China, Japan, South Korea, and Thailand. In Thailand, H. cordata fermentation products (HCFPs) are commercially produced and popularly consumed throughout the country without experimental validation. Anti-inflammatory activity of H. cordata fresh leaves or aerial parts has previously been reported, however, the anti-inflammatory activity of the commercially available HCFPs produced by the industrialized process has not yet been investigated. The aim of this study was to evaluate in vitro and in vivo anti-inflammatory potential of the selected industrialized HCFP. LPS-induced RAW264.7 and carrageenan-induced paw edema models were used to evaluate the anti-inflammatory activity of HCFP. The phenolic acid components of HCFP aqueous and methanolic extracts were investigated using HPLC analysis. In RAW264.7 cells, the HCFP aqueous and methanolic extracts reduced NO production and suppressed LPS-stimulated expression of PGE2, iNOS, IL-1β, TNF-α and IL-6 levels in a concentration-dependent manner, however, less effect on COX-2 level was observed. In Wistar rats, 3.08 and 6.16 mL/kg HCFP reduced paw edema after 2 h carrageenan stimulation, suggesting the second phase anti-edematous effect similar to diclofenac (150 mg/kg). Whereas, 6.16 mL/kg HCFP also reduced paw edema after 1 h carrageenan stimulation, suggesting the first phase anti-edematous effect. Quantitative HPLC revealed the active phenolic compounds including syringic, vanillic, p-hydroxybenzoic and ferulic acids, which possess anti-inflammatory activity. Our results demonstrated for the first time the anti-inflammatory activity of the industrialized HCFP both in vitro and in vivo, thus validating its promising anti-inflammation potential.
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Affiliation(s)
- Khanutsanan Woranam
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Gulsiri Senawong
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Suppawit Utaiwat
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Sirinda Yunchalard
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
| | - Jintana Sattayasai
- Department of Pharmacology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand
| | - Thanaset Senawong
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Natural Product Research Unit, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- * E-mail:
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Shi H, Kim SH, Kim IH. Effect of dietary inclusion of fermented sea mustard by-product on growth performance, blood profiles, and meat quality in broilers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4304-4308. [PMID: 30828811 DOI: 10.1002/jsfa.9663] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 02/07/2019] [Accepted: 02/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Sea mustards are traditionally consumed as human food in many Asian countries. However, owing to the large consumption of seaweed, there are a substantial number of by-products produced during processing. These by-products after fermentation can provide a good alternative nutrient source for broilers and serve as a recycled resource reducing the environmental pollution of the seaweed industry. Therefore, an experiment was conducted to evaluate the effect of fermented sea mustard by-product (FSM) supplementation on growth performance, nutrient digestibility, excreta microflora, blood profiles, relative organ weight, and meat quality in broilers. The treatments were: control (CON), basal diet; FSM, CON +2 g kg-1 FSM. RESULTS During days 1 to 35, with the supplementation of 2 g kg-1 FSM, body weight gain (BWG) increased (P < 0.05), whereas the feed conversion ratio (FCR) decreased (P < 0.05). On day 35, with the supplementation of 2 g kg-1 FSM, excreta Lactobacillus counts increased (P < 0.05), and the excreta Escherichia coli counts decreased (P < 0.05). There were no significant effects (P > 0.05) on nutrient digestibility, blood profile, relative organ weight, and breast meat quality of broilers fed with FSM diets. CONCLUSION Dietary supplementation of 2 g kg-1 FSM can improve growth performance, and shifted excreta microflora by increasing the proliferation of Lactobacillus counts and by decreasing E. coli counts. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Huan Shi
- Department of Animal Resource & Science, Dankook University, Cheonan, South Korea
| | - Seung Hee Kim
- Department of Animal Resource & Science, Dankook University, Cheonan, South Korea
| | - In Ho Kim
- Department of Animal Resource & Science, Dankook University, Cheonan, South Korea
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8
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Lang H, Yang R, Dou X, Wang D, Zhang L, Li J, Li P. Simultaneous determination of 19 phenolic compounds in oilseeds using magnetic solid phase extraction and LC-MS/MS. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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9
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Akintunde J, Irondi A, Ajani E, Olayemi T. Diet formulated with black seed flour activates regulatory androgenic enzymes and neuroendocrine hormones in leachate-exposed reproductive damage of rat testes. JOURNAL OF NUTRITION & INTERMEDIARY METABOLISM 2019. [DOI: 10.1016/j.jnim.2019.02.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Burlando B, Palmero S, Cornara L. Nutritional and medicinal properties of underexploited legume trees from West Africa. Crit Rev Food Sci Nutr 2019; 59:S178-S188. [PMID: 30632774 DOI: 10.1080/10408398.2018.1551776] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This review concerns three legume trees (family Fabaceae, subfamily Caesalpinioideae) from West Africa, namely Detarium microcarpum, Parkia biglobosa and Dialium guineense, and illustrates their nutritional value and therapeutic properties. These species are an important source of nutrition for West African populations, but their agricultural exploitation is still incomplete. The survey was conducted on Scopus, Web of Science, and Medline, using scientific and common English names of the species as keywords and then selecting papers related to nutritional and medicinal properties. Main food products are fruit pulp and seeds, though leaves can also be used. Most relevant dietary features are high protein, vitamin, and micronutrient contents. Various therapeutic and nutritional benefits of these plants have been documented by ethnobotanical and experimental studies, stimulating an interest for their possible use as functional food or drug sources. Most studied medicinal properties include antidiabetic and antimicrobial activities of D. microcarpum, cardiovascular protective and antidiabetic activities of P. biglobosa, and bilharzia-preventing molluscicidal activity of D. guineense. Phytochemical characterizations have revealed potential sources of active drugs, such as D. guineense saponins and D. microcarpum diterpenes. Scientific results support popular uses of these legume trees, indicating a prominent nutritional and health value.
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Affiliation(s)
- Bruno Burlando
- a Department of Pharmacy (DIFAR) , University of Genova , Genova , Italy.,b Biophysics Institute , National Research Council (CNR) , Genova , Italy
| | - Silvio Palmero
- a Department of Pharmacy (DIFAR) , University of Genova , Genova , Italy
| | - Laura Cornara
- b Biophysics Institute , National Research Council (CNR) , Genova , Italy.,c Department of Earth, Environment and Life Sciences (DISTAV) , University of Genova , Genova , Italy
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Khan MK, Karnpanit W, Nasar‐Abbas SM, Huma Z, Jayasena V. Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin (
Lupinus angustifolius
L.). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13843] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Kamran Khan
- Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad Pakistan
- Faculty of Health Sciences, School of Public Health Curtin University Perth WA Australia
| | | | - Syed M. Nasar‐Abbas
- Faculty of Health Sciences, School of Public Health Curtin University Perth WA Australia
| | - Zill‐E. Huma
- National Institute of Food Science & Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Vijay Jayasena
- School of Science and Health Western Sydney University Penrith NSW Australia
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12
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Kaškonienė V, Katilevičiūtė A, Kaškonas P, Maruška A. The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0417-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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Oguntoyinbo FA, Fusco V, Cho GS, Kabisch J, Neve H, Bockelmann W, Huch M, Frommherz L, Trierweiler B, Becker B, Benomar N, Gálvez A, Abriouel H, Holzapfel WH, Franz CMAP. Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Front Microbiol 2016; 7:981. [PMID: 27458430 PMCID: PMC4932199 DOI: 10.3389/fmicb.2016.00981] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 06/07/2016] [Indexed: 11/25/2022] Open
Abstract
A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa's populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa's resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations.
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Affiliation(s)
- Folarin A. Oguntoyinbo
- Department of Microbiology, Faculty of Science, University of Lagos, LagosNigeria
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, BariItaly
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Melanie Huch
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Lara Frommherz
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Biserka Becker
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Wilhelm H. Holzapfel
- Advanced Green Energy and Environment Institute, Handong Global University, PohangSouth Korea
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15
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds. Journal of Food Science and Technology 2015; 52:6157-69. [PMID: 26396363 DOI: 10.1007/s13197-015-1732-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/02/2015] [Accepted: 01/07/2015] [Indexed: 10/24/2022]
Abstract
The present study has been undertaken to analyze the effect of various processing methods like (i) soaking followed by autoclaving with (a) ash, (b) sodium bicarbonate, (c) sugar and (d) water; (ii) dry heating and (iii) fermentation on nutritional and antinutritional components of under-utilized tree legume Parkia roxburghii. The applied methods were found to enhance the protein (15-36 %) and lipid content (11-69 %) and to decrease the other proximal components. All the methods significantly reduced the antinutrients viz. condensed tannins, phytate, saponins, trypsin inhibitors, chymotrypsin inhibitors and lectins. Exceptionally, increased content was documented on total phenolics (117-207 %) and tannins (171-257 %). These reduced antinutritional loads have led to an increase in protein (9-20 %) and starch digestibility (75-254 %). Fermented kernels, the best processed form showed characteristic leguminous pattern for content and composition of amino acids, fatty acids and minerals. So knowledge gathering and exploration of nutritionally balanced under-utilized legumes would enhance food and nutritional security.
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Kwon RH, Ha BJ. Protection of Saururus Chinensis Extract against Liver Oxidative Stress in Rats of Triton WR-1339-induced Hyperlipidemia. Toxicol Res 2015; 30:291-6. [PMID: 25584149 PMCID: PMC4289930 DOI: 10.5487/tr.2014.30.4.291] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Revised: 11/04/2014] [Accepted: 11/18/2014] [Indexed: 01/11/2023] Open
Abstract
Saururus chinensis has been reported to contain compounds such as lignans, alkaloids, diterpenes, flavonoids, tannins, steroids, and lipids. Fermentation is commonly used to break down certain undesirable compounds, to induce effective microbial conversion, and to improve the potential nutraceutical values. Previous studies have reported that the fermentation process could modify naturally occurring constituents, including isoflavons, saponins, phytosterols, and phenols, and could enhance biological activities, specifically antioxidant and antimicrobial properties. The probiotic strains used for fermentation exert beneficial effects and are safe. In this study, the antioxidative effects of the Bacillus subtilis fermentation of Saururus chinensis were investigated in a rat model with Triton WR-1339-induced hyperlipidemia by comparing the measured antioxidative biological parameters of fermented Saururus chinensis extract to those of nonfermented Saururus chinensis extract. Fermentation played a more excellent role than nonfermentation in ultimately protecting the body from oxidative stress in the liver of the experimental rats with Triton WR-1339-induced hyperlipidemia.
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Affiliation(s)
- Ryun Hee Kwon
- Department of Pharmaceutical Engineering, College of Medical Life Science, Silla University, Busan, Korea
| | - Bae Jin Ha
- Department of Pharmaceutical Engineering, College of Medical Life Science, Silla University, Busan, Korea
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18
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Jung JE, Cho EJ. Protective Effects of Zizyphus jujuba and Fermented Zizyphus jujuba from Free Radicals and Hair Loss. ACTA ACUST UNITED AC 2014. [DOI: 10.3746/jkfn.2014.43.8.1174] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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19
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Ahmed ST, Mun HS, Islam MM, Yang CJ. Effects of fermented corni fructus and fermented kelp on growth performance, meat quality, and emission of ammonia and hydrogen sulphide from broiler chicken droppings. Br Poult Sci 2014; 55:745-51. [PMID: 25204489 DOI: 10.1080/00071668.2014.960804] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
1. Corni fructus is the fruit of Cornus officinalis, a dogwood species. This study was conducted to prepare fermented corni fructus preparation (FCFP) and fermented kelp (FK) from corni fructus and by-products of Laminaria japonica fermented with Bacillus subtilis and Aspergillus oryzae. 2. The effects of dietary FCFP and FK as replacer of oxytetracycline (OTC) on growth performance, meat composition, meat oxidative stability, and emissions of ammonia (NH3) and hydrogen sulphide (H2S) from broiler chicken droppings were investigated. 3. A total of 140 d-old broiler chicks were randomly allotted to 4 dietary treatments including control, OTC (0.05 g/kg), FCFP (5 g/kg), and FK (5 g/kg). 4. Overall, inclusion of FCFP resulted in lower weight gain and feed intake during the overall experimental period. Broilers fed FCFP diets tended to have lower crude fat and higher crude ash content in the carcasses. 5. In the fresh state, the malondialdehyde (MDA) value of broiler meat was lower in the FK supplemented group. At one week, meat from broilers fed antibiotic and FK diets had lower MDA values, whereas at 2 weeks broiler meat from all dietary treatment groups had lower MDA values than the control. 6. Dietary supplementation with FK significantly reduced faecal NH3 emissions throughout the experimental period, whereas dietary OTC and FCFP supplementation increased NH3 emissions at 2 and 4 weeks. There were no significant effects of dietary treatments on H2S emissions throughout the experimental period, except during week one, when FCFP supplementation reduced the emission. 7. In conclusion, dietary supplementation with 5 g/kg FK improved the oxidative stability of broiler meat and reduce faecal NH3 emissions without affecting growth performance.
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Affiliation(s)
- S T Ahmed
- a Department of Animal Science and Technology , Sunchon National University , Suncheon , Republic of Korea
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20
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Kwon RH, Ha BJ. Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata. Toxicol Res 2013; 28:117-22. [PMID: 24278599 PMCID: PMC3834406 DOI: 10.5487/tr.2012.28.2.117] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2012] [Revised: 06/25/2012] [Accepted: 06/27/2012] [Indexed: 01/24/2023] Open
Abstract
Flavonoids, which form a major component in Houttuynia cordata Thunb., display a wide range of pharmacological activities. The expression of plant flavonoids is partly regulated by fermentation. Therefore, we studied the effects of fermentation on H. cordata in order to identify the strains present during the fermentation process, and to determine whether fermented H. cordata could be used as a probiotic. Our results showed that all 6 of the bacterial strains isolated from fermented H. cordata (FHC) belonged to the genus Bacillus. As expected, fermenting H cordata also increased the flavonoid content as increases were observed in the levels of rutin, quercitrin, and quercetin. To test the effects of fermentation, we treated LPS-stimulated RAW264.7 cells with non-fermented H. cordata extracts (HCE) or FHC extracts (FHCE). Compared to the HCE-treated cells, the FHCE-treated cells showed increased viability. No cytotoxic effects were detected in the FHCE-treated groups in the 2 cell lines used in the study, namely, RAW264.7 and RBL-2H3. FHCE-treated HepG2 cells showed decreased growth, compared to HCE-treated HepG2 cells. These results indicate that the fermented H. cordata predominantly contained Bacillus strains. Furthermore, FHCE are able to prevent LPS-induced inflammatory effects and inhibit the growth of HepG2 cells.
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Affiliation(s)
- Ryun Hee Kwon
- Department of Pharmaceutical Engineering and College of Medical Life Science, Silla University, Busan 617-736, Korea
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21
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Kim MS, Ham SH, Kim JH, Shin JE, Oh J, Kim TW, Yun HI, Lim JH, Jang BS, Cho JH. Single-dose oral toxicity of fermented scutellariae radix extract in rats and dogs. Toxicol Res 2013; 28:263-8. [PMID: 24278619 PMCID: PMC3834431 DOI: 10.5487/tr.2012.28.4.263] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Revised: 11/16/2012] [Accepted: 11/26/2012] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to investigate the acute oral toxicity of fermented Scutellariae Radix (JKTMHGu- 100) in rats and dogs. JKTM-HGu-100 was orally administered at a dose of 2,000 mg/kg in Sprague-Dawley rats. An escalating single-dose oral toxicity test in beagle dogs was performed at doses of 500, 1000, and 2000 mg/kg with 4-day intervals. Clinical signs, changes in body weight, mortality, and necropsy findings were examined for 2 weeks following oral administration. No toxicological changes related to the test substance nor mortality was observed after administration of a single oral dose of JKTM-HGu-100 in rats or dogs. Therefore, the approximate lethal dose (LD) for oral administration of JKTMHGu-100 in rats was considered to be over 2,000 mg/kg, and the maximum tolerance doses (MTDs) in rats and dogs were also estimated to be over 2,000 mg/kg. These results indicate that JKTM-HGu-100 shows no toxicity in rodents or non-rodents at doses of 2,000 mg/kg or less.
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Affiliation(s)
- Myoung-Seok Kim
- Jeollanamdo Development Institute of Traditional Korean Medicine, Jangheung, Korea
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Chou ST, Chung YC, Peng HY, Hsu CK. Improving antioxidant status in aged mice by 50% ethanol extract from red bean fermented by Bacillus subtilis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2562-7. [PMID: 23440932 DOI: 10.1002/jsfa.6077] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2011] [Revised: 01/04/2013] [Accepted: 01/29/2013] [Indexed: 05/04/2023]
Abstract
BACKGROUND The purpose of this study was to investigate the effects of 50% ethanol extracts from red bean non-fermented (RBE) and fermented by Bacillus subtilis (RBNE) on the antioxidant status of aged ICR mouse. RESULTS Compared to 2-month-old ICR mouse, the plasma total antioxidant status (TAS) in 12-month-old ICR mouse decreased about 57%, while malondialdehyde (MDA) levels in the liver and brain of 12-month-old ICR mouse increased 56% and 30%, respectively. Orally administration of RBE or RBNE could completely recover the changes of MDA and plasma TAS levels due to the aging process. Vitamin E contents declined 88% in the liver and 74% in the brain of aged ICR mouse. At a level of 0.3 or 0.6 g kg(-1) body weight, RBNE raised vitamin E content in the liver and brain; however, RBE showed no significant influence. All antioxidant enzymes activities in the liver and brain of aged ICR mouse decreased compared to those activities in 2-month-old ICR mouse. RBNE could significantly enhance the superoxide dismutase activity in the brain of aged ICR mouse. CONCLUSION Oral administration of RBE or RBNE could improve antioxidant status in aged ICR mouse. Fermentation by Bacillus subtilis could enhance the antioxidant properties of red bean.
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Affiliation(s)
- Su-Tze Chou
- Department of Food and Nutrition, Providence University, Shalu, Taichung City, Taiwan, Republic of China
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Sathya A, Siddhuraju P. Effect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized Legumes Acacia auriculiformis
and Parkia roxburghii. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12024] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Arumugam Sathya
- Bioresource Technology Lab; Department of Environmental Sciences; Bharathiar University; Coimbatore TN 641046 India
| | - Perumal Siddhuraju
- Bioresource Technology Lab; Department of Environmental Sciences; Bharathiar University; Coimbatore TN 641046 India
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Antioxidant, antibiofilm, and anticholinesterase activities of fermented Deodeok (Codonopsis lanceolata) extracts. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0186-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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25
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He X, Zou Y, Yoon WB, Park SJ, Park DS, Ahn J. Effects of probiotic fermentation on the enhancement of biological and pharmacological activities of Codonopsis lanceolata extracted by high pressure treatment. J Biosci Bioeng 2011; 112:188-93. [PMID: 21543255 DOI: 10.1016/j.jbiosc.2011.04.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2011] [Revised: 04/06/2011] [Accepted: 04/07/2011] [Indexed: 01/18/2023]
Abstract
This study was designed to evaluate the enhancement of antioxidant, antimicrobial, enzymatic, cytotoxic, and cognitive activities of Codonopsis lanceolata extracted by high pressure treatment followed by probiotic fermentation. Dried C. lanceolata samples were subjected to 400 MPa for 20 min and then fermented with Bifidobacterium longum B6 (HPE-BLF) and Lactobacillus rhamnosus (HPE-LRF) at 37 °C for 7 days. Compared to conventional extraction (CE-NF, 6.69 mg GAE/g), the phenol amounts of HPE-BLF and HPE-LRF were significantly increased to more than 8 mg GAE/g, while the lowest flavonoid contents were observed for HPE-BLF (0.44 mg RE/mL) and HPE-LRF (0.45 mg RE/mL) (p<0.05). Cinnamic acid was the most abundant phenolic acid in the fermented C. lanceolata. The highest DPPH scavenging activities were observed for HPE-BLF and HPE-LRF, with minimum EC(50) values of 1.26 and 1.18 mg/mL, respectively. The HPE-BLF and HPE-LRF samples exhibited the most noticeable antimicrobial activities against Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii (MICs<15 mg/mL). The fermented C. lanceolata samples effectively inhibited α-glucosidase and tyrosinase activities and potentially improved a scopolamine-induced memory deficit in mice. The application of a fermentation process can effectively improve the biological and pharmacological activities of high-pressure-extracted C. lanceolata by increasing the extraction efficacy and inducing probiotic conversion. The results suggest that the combined treatment of HPE and a fermentation process could be used as alternative extraction method over CE.
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Affiliation(s)
- Xinlong He
- Division of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
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26
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Chadare FJ, Gayet DP, Azokpota P, Nout MJR, Linnemann AR, Hounhouigan JD, van Boekel MAJS. Three Traditional Fermented Baobab Foods from Benin,Mutchayan, Dikouanyouri, andTayohounta: Preparation, Properties, and Consumption. Ecol Food Nutr 2010; 49:279-97. [DOI: 10.1080/03670244.2010.491051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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He X, Kim SS, Park SJ, Seong DH, Yoon WB, Lee HY, Park DS, Ahn J. Combined effects of probiotic fermentation and high-pressure extraction on the antioxidant, antimicrobial, and antimutagenic activities of deodeok (Codonopsis lanceolata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1719-1725. [PMID: 20000575 DOI: 10.1021/jf903493b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study was designed to evaluate the combined effects of probiotic fermentation and high-pressure extraction (HPE) on the functional properties of Codonopsis lanceolata. The ground C. lanceolata samples were anaerobically fermented with Lactobacillus acidophilus ADH, Bifidobacterium longum B6, Lactobacillus rhamnosus GG, or Lactobacillus paracasei at 37 degrees C for 10 days and subjected to 500 MPa at 50 degrees C for 30 min. The extraction yields of C. lanceolata samples were noticeably increased to 29-32% by HPE. The B. longum-fermented C. lanceolata samples extracted by high pressure (BLF-HPE) exhibited the highest antimicrobial activity (MIC < 14 mg/mL) against Listeria monocytogenes, Staphylococcus aureus, Shigella boydii, and Salmonella typhimurium. The nonfermented C. lanceolata samples extracted with high pressure (NF-HPE) had the highest total phenolic content (13.3 mg of GAE/g). The lowest effective concentrations (EC(50) and EC(0.5)) were 4.55 and 1.76 mg/mL, respectively, for NF-HPE extracts, indicating its highest antioxidant activity. The BLF-HPE and L. rhamnosus-fermented C. lanceolata samples extracted by high pressure (LRF-HPE) exhibited the highest antimutagenic activities in S. typhimurium TA 100, which were 82 and 83% inhibition, respectively. The use of probiotic fermentation and HPE can produce more biologically active compounds in C. lanceolata than the conventional solvent extraction method. The results provide pharmaceutically useful information for improving biological properties and an approach to drug discovery.
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Affiliation(s)
- Xinlong He
- Division of Biomaterials Engineering, Kangwon National University, Medical and Bio-Material Research Center, Chuncheon, Gangwon 200-701, Republic of Korea.
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28
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Oboh G, Ademiluyi A, Akindahunsi A. Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013208101022] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfermented beans was determined; thereafter the free radical scavenging ability, reducing power, and the ability of the free and bound phenolic compounds of the fermented and unfermented beans to inhibit lipid peroxidation were determined. The results of the study revealed that fermentation caused a significant increase (p<0.05) in the free soluble phenol content of the legumes, while there was a significant decrease (p<0.05) in the bound phenol content of the legumes. Free soluble phenol from both the fermented and unfermented legumes had a significantly (p<0.05) higher reducing power (except C. cajan), free radical scavenging ability (except C. cajan) and inhibition of lipid peroxidation than bound phenolic extract. However, free soluble phenolic compounds from the fermented beans had a significantly higher (p<0.05) reducing power, free radical scavenging ability, and inhibition of lipid peroxidation than free soluble phenols from unfermented beans. Hence, it was concluded that, fermentation could increase the free soluble phenolic content of the underutilized legumes tested and consequently enhance the antioxidant activities of the legumes; fermented V. subterranea was found to be the most promising condiment with antioxidant activity.
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Affiliation(s)
- G. Oboh
- Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria, , Institute of Food Chemistry, Technical University Dresden, Dresden 01062, Germany
| | - A.O. Ademiluyi
- Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria
| | - A.A. Akindahunsi
- Biochemistry Department, Federal University of Technology, P.M.B. 704 Akure, Nigeria
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