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319897

Valorization of some fermented products as antioxidants

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Last updated: 04 Jan 2025

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Abstract

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.

DOI

10.21608/asajs.2023.319897

Authors

First Name

Essam Z.

Last Name

El Sayed

MiddleName

-

Affiliation

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

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City

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Orcid

0000-0002-8382-0081

First Name

Naglaa M.

Last Name

Hamdy

MiddleName

-

Affiliation

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

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Orcid

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Volume

6

Article Issue

20

Related Issue

38837

Issue Date

2023-10-01

Receive Date

2023-10-04

Publish Date

2023-10-01

Page Start

105

Page End

120

Print ISSN

2537-0804

Online ISSN

2537-0855

Article File

ASAJS_Volume 6_Issue 20_Pages 105-120.pdf

PDF . 1.1MB

Link

https://asajs.journals.ekb.eg/article_319897.html

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https://asajs.journals.ekb.eg/service?article_code=319897

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319,897

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المقالة الأصلية

Type Code

937

Publication Type

Journal

Publication Title

المجلة العربية للعلوم الزراعية

Publication Link

https://asajs.journals.ekb.eg/

MainTitle

Valorization of some fermented products as antioxidants

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Article

Created At

24 Dec 2024