Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity
Abstract The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, an...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3679 |
| _version_ | 1797389228429017088 |
|---|---|
| author | Sanaz Arjmand Neda Mollakhalili‐Meybodi Fateme Akrami Mohajeri Farzan Madadizadeh Elham Khalili Sadrabad |
| author_facet | Sanaz Arjmand Neda Mollakhalili‐Meybodi Fateme Akrami Mohajeri Farzan Madadizadeh Elham Khalili Sadrabad |
| author_sort | Sanaz Arjmand |
| collection | DOAJ |
| description | Abstract The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended. |
| first_indexed | 2024-03-08T22:53:49Z |
| format | Article |
| id | doaj.art-b19bcfea536749b7861a5edd57887ac8 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-08T22:53:49Z |
| publishDate | 2023-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-b19bcfea536749b7861a5edd57887ac82023-12-16T07:01:19ZengWileyFood Science & Nutrition2048-71772023-12-0111127594760410.1002/fsn3.3679Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacitySanaz Arjmand0Neda Mollakhalili‐Meybodi1Fateme Akrami Mohajeri2Farzan Madadizadeh3Elham Khalili Sadrabad4Research Center for Food Hygiene and Safety Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd IranResearch Center for Food Hygiene and Safety Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd IranResearch Center for Food Hygiene and Safety Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd IranCenter for Healthcare Data modeling Departments of Biostatistics and Epidemiology, School of public health Shahid Sadoughi University of Medical Sciences Yazd IranResearch Center for Food Hygiene and Safety Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd IranAbstract The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.https://doi.org/10.1002/fsn3.3679antioxidant capacitylactic acid bacteriaquinoa floursaponin and phytic acid |
| spellingShingle | Sanaz Arjmand Neda Mollakhalili‐Meybodi Fateme Akrami Mohajeri Farzan Madadizadeh Elham Khalili Sadrabad Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity Food Science & Nutrition antioxidant capacity lactic acid bacteria quinoa flour saponin and phytic acid |
| title | Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity |
| title_full | Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity |
| title_fullStr | Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity |
| title_full_unstemmed | Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity |
| title_short | Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity |
| title_sort | quinoa dough fermentation by saccharomyces cerevisiae and lactic acid bacteria changes in saponin phytic acid content and antioxidant capacity |
| topic | antioxidant capacity lactic acid bacteria quinoa flour saponin and phytic acid |
| url | https://doi.org/10.1002/fsn3.3679 |
| work_keys_str_mv | AT sanazarjmand quinoadoughfermentationbysaccharomycescerevisiaeandlacticacidbacteriachangesinsaponinphyticacidcontentandantioxidantcapacity AT nedamollakhalilimeybodi quinoadoughfermentationbysaccharomycescerevisiaeandlacticacidbacteriachangesinsaponinphyticacidcontentandantioxidantcapacity AT fatemeakramimohajeri quinoadoughfermentationbysaccharomycescerevisiaeandlacticacidbacteriachangesinsaponinphyticacidcontentandantioxidantcapacity AT farzanmadadizadeh quinoadoughfermentationbysaccharomycescerevisiaeandlacticacidbacteriachangesinsaponinphyticacidcontentandantioxidantcapacity AT elhamkhalilisadrabad quinoadoughfermentationbysaccharomycescerevisiaeandlacticacidbacteriachangesinsaponinphyticacidcontentandantioxidantcapacity |