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Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria
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Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria
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Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria
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Journal Article
Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria
2014
Overview
Two lactic acid bacteria (LAB), Lactobacillus homohiochii JBCC 25 and L. homohiochii JBCC 46, were isolated from a naturally fermented vinegar beverage. Fermented pepper leaves beverage (FPLB-3) which indicated good assessment based on a sensory evaluation test was prepared using the mixed strains. The prepared FPLB-3 showed enhanced functional aspects based on γ-aminobutyric acid (23.6 mg%), total polyphenol (2,828.2 gallic acid equivalents μg/g), and flavonoid contents (2,008.8 catechin equivalents μg/g). Moreover, FPLB-3 showed significantly stronger scavenging activities for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.6%) and superoxide radical (90.8%) and outstanding inhibitory activity against α-glucosidase of 65.9% at 50 mg/mL compared to the raw material. Based on the results, the newly developed FPLB using Wongi-1 pepper leaves and Lactobacillus is expected to be a novel functional food with natural antioxidant and antidiabetic capacities.
Publisher
Springer Nature B.V
Subject
