Prethodno priopćenje
https://doi.org/10.17113/ftb.54.03.16.4622
Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium
Claudia I. Gamboa-Gómez
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
Rubén F. González-Laredo
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
José Alberto Gallegos-Infante
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
Mª del Mar Larrosa Pérez
; European University of Madrid, Calle Tajo, s/n, Villaviciosa de Odón, ES-28670 Madrid, Spain
Martha R. Moreno-Jiménez
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
Ana G. Flores-Rueda
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
Nuria E. Rocha-Guzmán
; Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
Sažetak
Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profi le measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50 % of DPPH radical (i.e. lower IC50). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14 % of E. camaldulensis and 49 % of L. glaucescens); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC50 than positive control (captopril). The present study demonstrated that fermentation has an influence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.
Ključne riječi
herbal infusions; fermented beverages; kombucha; antioxidant activity; polyphenols
Hrčak ID:
165268
URI
Datum izdavanja:
8.9.2016.
Posjeta: 1.796 *