Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/43232
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Botanika / Botany (N013)
Author(s): Akuneca, Ieva;Juodeikienė, Gražina;Ragažinskienė, Ona;Bartkienė, Elena;Maruška, Audrius
Title: Effect of various fermentation types on antioxidant properties of selected medicinal - spice plants
Is part of: Nordic Separation Science Society 7th symposium [electronic resource] : advances in separation science (Part I), 10-11 June 2014, Djurönäset, Sweden : [symposium abstracts]. Djurönäset, 2014
Extent: p. 103-103
Date: 2014
Keywords: Prieskoniniai augalai;Spice plants;Medicinal plants;Fermentation
Abstract: In present study, the effect of fermentation using bacteriocins producing lactic acid bacteria (Lactobacillus sakei) on the amount of phenolic compounds in different plant samples were investigated. Fermetation was used as the pretreatment step of medicinal-spice plants containing phenolic compounds. We used three types of fermentation: traditional, intermediate and solidstate. Spectrophotometric methods are reported to be sensitive and rapid for determinations of total amounts of different classes of compounds present in complex biological matrices. These techniques have been previously reported for the evaluation of antioxidant properties of various plant samples. We focused on direct determination of total phenolics, flavonoids and radical scavenging activity of Lepidium latifolium L., Nigella sativa L. and Allium barzewski L. obtained from Vytautas Magnus University Kaunas Botanical Garden. The fermentation of medicinal plants was verified in three consecutive days. The effect of various types of fermentation and level of moisture were studied. It was determined, that solid-state fermentation and traditional fermentation enhance the antioxidant properties of Nigella sativa L. ca. 1.5 times, while Lepidium latifolium L. antioxidant activity decrease ca. 8.5 and 5.0 times, correspondingly. Relative standard deviation was in range from 1.6% till 4.2%. The fermentation mode affected the results as well
Internet: https://hdl.handle.net/20.500.12259/43232
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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