Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacil...

Autores
Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii, Ln. mesenteroides ssp. dextranicum, Lactiplantibacillus plantarum ssp. argentoratensis, L. plantarum and L. pentosus. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Vallejo, Marisol. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Materia
ANTIOXIDANTS
AUTOCHTHONE STARTER
BRASSICACEAE
LACTIC BACTERIA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/220335
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus sppParada, Romina BelénMarguet, Emilio RogelioCampos, Carmen AdrianaVallejo, MarisolANTIOXIDANTSAUTOCHTHONE STARTERBRASSICACEAELACTIC BACTERIAhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii, Ln. mesenteroides ssp. dextranicum, Lactiplantibacillus plantarum ssp. argentoratensis, L. plantarum and L. pentosus. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco"; ArgentinaFil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco"; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Vallejo, Marisol. Universidad Nacional de la Patagonia "San Juan Bosco"; ArgentinaElsevier2023-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/220335Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp; Elsevier; Food Chemistry: Molecular Sciences; 6; 7-2023; 1-92666-5662CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666566223000035info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochms.2023.100163info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:18:35Zoai:ri.conicet.gov.ar:11336/220335instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:18:35.864CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
title Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
spellingShingle Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
Parada, Romina Belén
ANTIOXIDANTS
AUTOCHTHONE STARTER
BRASSICACEAE
LACTIC BACTERIA
title_short Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
title_full Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
title_fullStr Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
title_full_unstemmed Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
title_sort Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
dc.creator.none.fl_str_mv Parada, Romina Belén
Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author Parada, Romina Belén
author_facet Parada, Romina Belén
Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author_role author
author2 Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
AUTOCHTHONE STARTER
BRASSICACEAE
LACTIC BACTERIA
topic ANTIOXIDANTS
AUTOCHTHONE STARTER
BRASSICACEAE
LACTIC BACTERIA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii, Ln. mesenteroides ssp. dextranicum, Lactiplantibacillus plantarum ssp. argentoratensis, L. plantarum and L. pentosus. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Vallejo, Marisol. Universidad Nacional de la Patagonia "San Juan Bosco"; Argentina
description The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii, Ln. mesenteroides ssp. dextranicum, Lactiplantibacillus plantarum ssp. argentoratensis, L. plantarum and L. pentosus. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.
publishDate 2023
dc.date.none.fl_str_mv 2023-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/220335
Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp; Elsevier; Food Chemistry: Molecular Sciences; 6; 7-2023; 1-9
2666-5662
CONICET Digital
CONICET
url http://hdl.handle.net/11336/220335
identifier_str_mv Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp; Elsevier; Food Chemistry: Molecular Sciences; 6; 7-2023; 1-9
2666-5662
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666566223000035
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochms.2023.100163
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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