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Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation.
Food Chem. 2020 Dec 01; 332:127382.FC

Abstract

Sea buckthorn (Hippophaë rhamnoides L.) berries have high biological value as a rich source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid content and sour taste, the fruits are rarely used in juice production. Therefore, the study aimed to determine the metabolic activity of Lactobacillus plantarum, Lactobacillus plantarum subsp. argentoratensis and Oenococcus oeni strains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple (1:1) juices. The strongest malolactic conversion was in mixed juices (to 75.0%). The most efficient strains were L. plantarum DSM 10492, 20174 and 6872. L. plantarum strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices. The results can be used to select conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products and increase their consumption.

Authors+Show Affiliations

Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: karolina.tkacz@upwr.edu.pl.Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: joanna.chmielewska@upwr.edu.pl.Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: igor.turkiewicz@upwr.edu.pl.Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: paulina.nowicka@upwr.edu.pl.Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: Aneta.Wojdylo@upwr.edu.pl.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32619943

Citation

Tkacz, Karolina, et al. "Dynamics of Changes in Organic Acids, Sugars and Phenolic Compounds and Antioxidant Activity of Sea Buckthorn and Sea Buckthorn-apple Juices During Malolactic Fermentation." Food Chemistry, vol. 332, 2020, p. 127382.
Tkacz K, Chmielewska J, Turkiewicz IP, et al. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. Food Chem. 2020;332:127382.
Tkacz, K., Chmielewska, J., Turkiewicz, I. P., Nowicka, P., & Wojdyło, A. (2020). Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. Food Chemistry, 332, 127382. https://doi.org/10.1016/j.foodchem.2020.127382
Tkacz K, et al. Dynamics of Changes in Organic Acids, Sugars and Phenolic Compounds and Antioxidant Activity of Sea Buckthorn and Sea Buckthorn-apple Juices During Malolactic Fermentation. Food Chem. 2020 Dec 1;332:127382. PubMed PMID: 32619943.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. AU - Tkacz,Karolina, AU - Chmielewska,Joanna, AU - Turkiewicz,Igor Piotr, AU - Nowicka,Paulina, AU - Wojdyło,Aneta, Y1 - 2020/06/23/ PY - 2020/04/16/received PY - 2020/06/16/revised PY - 2020/06/16/accepted PY - 2020/7/4/pubmed PY - 2020/7/4/medline PY - 2020/7/4/entrez KW - Flavonols KW - Hippophaë rhamnoides L. KW - Lactic acid KW - Lactobacillus plantarum KW - Malic acid KW - ORAC KW - Oenoccocus oeni SP - 127382 EP - 127382 JF - Food chemistry JO - Food Chem VL - 332 N2 - Sea buckthorn (Hippophaë rhamnoides L.) berries have high biological value as a rich source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid content and sour taste, the fruits are rarely used in juice production. Therefore, the study aimed to determine the metabolic activity of Lactobacillus plantarum, Lactobacillus plantarum subsp. argentoratensis and Oenococcus oeni strains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple (1:1) juices. The strongest malolactic conversion was in mixed juices (to 75.0%). The most efficient strains were L. plantarum DSM 10492, 20174 and 6872. L. plantarum strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices. The results can be used to select conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products and increase their consumption. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32619943/Dynamics_of_changes_in_organic_acids,_sugars_and_phenolic_compounds_and_antioxidant_activity_of_sea_buckthorn_and_sea_buckthorn-apple_juices_during_malolactic_fermentation L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31244-9 DB - PRIME DP - Unbound Medicine ER -
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