Valorization of some fermented products as antioxidants

El Sayed, Essam Z.; Hamdy, Naglaa M.

doi:10.21608/asajs.2023.319897

Valorization of some fermented products as antioxidants

نوع المستند : المقالة الأصلية

المؤلفون

Essam Z. El Sayed ¹
Naglaa M. Hamdy ²

¹ Food Science and Technology, Agro-Industrialization Unit, Plant Production Dep., DRC, Cairo, Egypt..

² Clinical Biochemistry, Natural Product Unit, Medicinal and Aromatic Plants Dep., DRC, Cairo, Egypt.

10.21608/asajs.2023.319897

المستخلص

Fermented products produced by lactic acid bacteria (LAB) improve intestinal function. Lately, there has been a growing focus on probiotics as an alternative to antibiotics. Medicinal and aromatic plants, which are rich sources of bioactive compounds acting as antioxidants and antimicrobial agents, improve health. In this study, extracts of 3 commonly used natural herbs were fermented using Lactobacillus acidophilus bacteria to evaluate their antioxidant and antimicrobial properties. Roselle's findings indicated a reduction in pH levels across all fermented extracts, with the most notable decrease observed in the Roselle extract which dropped from 7.64 to 2.22. The total phenolic and antioxidant content of fermented extracts was higher than that of non-fermented extracts. Roselle's total phenols increased from 66.12 to 85.42 ppm. Furthermore, Roselle and fennel have the highest antioxidant activity growth rates, at around 90.12% and 45.41%, respectively. The effect of various fermented extracts on pathogens' growth was investigated, and it was discovered that the fermented extracts had the most potent effect on both Escherichia coli and Salmonella enteritidis. In conclusion, the high concentration of antioxidants and phenols as well as the majority of them having the ability to act as antimicrobials increase the health benefits of plant extracts that can be valorized by the fermentation process.