Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51832
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Juodeikienė, Gražina;Čižeikienė, Dalia;Češkevičiūtė, Vaida;Vidmantienė, Daiva;Bašinskienė, Loreta;Akuneca, Ieva;Stankevičius, Mantas;Maruška, Audrius;Bartkienė, Elena;Ragažinskienė, Ona;Petrauskas, Algimantas
Title: Solid-state fermentation of Silybum marianum L. seeds used as additive to increase the nutritional value of wheat bread
Is part of: Food technology and biotechnology. Zagreb : University of Zagreb, 2013, vol. 51, no. 4
Extent: p. 528-538
Date: 2013
Keywords: Fermentation;Bacteria;Silybum marianum L;Phenolic compounds;Flavonoids;Antioxidant activity
Abstract: In the present study Silybum marianum L. seeds were fermented using solid state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneous Lithuanian rye sourdoughs. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the non-fermented and LAB fermented seeds of this plant was analyzed using GC-MS. Fermented seeds have shown considerable differences mainly due to accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2- diphenylpicrylhydrazyl (DPPH) radical scavenging activity of non-fermented and fermented seeds were determined spectrophotometrically. The results obtained indicate, that seeds of Silybum marianum L, is a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE)/100g, respectively) was determined for P. acidilactici KTU05-7 bacteria by solid state fermented seeds. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pedioccus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg RE/100g respectively) comparing to un-fermented seeds (805 mg RE/100g). The addition of the P. acidilactici KTU05-7 bacteria fermented Silybum marianum L. seeds had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds, extracted from this fermented seeds with supercritical carbon dioxide, demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pre-treatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed, that the highest antimicrobial effect is achieved using the solid-state fermentation conditions. [...]
Internet: http://www.ftb.com.hr/55.Juodeikiene_et_al.pdf
http://www.ftb.com.hr/55.Juodeikiene_et_al.pdf
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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