นโยบายงานวิจัย /จรรยาบรรณนักวิจัย /ระดับคุณภาพบทความวิจัยตีพิมพ์ /ระดับคุณภาพผลงานวิชาการ /แหล่งทุน /ดาวน์โหลด /ฐานข้อมูลวิจัย /วิเคราะห์-สังเคราะห์งานวิจัย /ลิขสิทธิ์ /ข่าว


 Antioxidant Activities of Almond Milk Fermented with Lactic Acid Bacteria

Author

-

Supasson Wansutha, Laddawan Yuenyaow, Kaemwich Jantama,
Sirima Suvarnakuta Jantama*


Journal

- 34th International Annual Meeting in Pharmaceutical Sciences and 2nd CU FPhS - RIKEN CDB Symposium

Volume

- 42

Year

- 2018

Publication type

-

Page list

- 115-119

Abstract

   

Lactic acid bacteria (LAB) are the most common probiotics that have beneficial effects on the human gastrointestinal tract. It shows that probiotics can present antioxidant activity. Almond milk has been used as an alternative to cow milk for lacto-intolerant people and posses the high antioxidant activity. Fermented almond milk was developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy. Therefore, it could be used as a base product to develop new non-dairy fermented products with functional features. The aim of this study was to evaluate whether almond milk fermented with different potential probiotic bacteria, affected the antioxidant activity. Three LABs isolated from fermented foods (F3, M47, and A62) were inoculated into 100 mL of almond milk and incubated at 37 °C for 24 hr. Samples were withdrawn at 0, 6, 12, 18 and 24 hr to determine the viable cells and pH. Antioxidant activity of the fermented almond milk was evaluated by 2,2-Diphenyl-1-Picryl-Hydrazyl (DPPH) assay, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay, and ferric reducing antioxidant power (FRAP) assay. Total phenolic content was also tested. The bacterial counts of fermented almond milk were ranged between 8.97 to 9.12 logCFU/mL, respectively, after the 24 hr of fermentation. The pH of fermented almond milk was declined in the range of 4.69-5.63. The antioxidant activity of fermented almond milk investigated by three different DPPH, ABTS and FRAP assay demonstrated that fermented almond milk extract showed higher antioxidant activity than those of control (unfermented almond milk). The total phenolic contents after the 24 hr of fermentation were ranged from 235.33±0.01 to 270.59±0.02 µg GAE/g extract, while it was ranged from 222.86±0.01 for unfermented was almond milk. The results demonstrated that fermentation with LAB could enhance antioxidant activities of almond milk and showed higher total phenolic contents more than that of unfermented almond milk. The present study focused on antioxidant activity of LAB strains on fermentation of almond milk. Probiotics cultures (F3, M47, and A62) possess good antioxidative properties. The fermented almond milk has the potential to be a good dietary supplement into food formulations for prevention of oxidative stress related diseases.


Keywords

   

Antioxidant, Lactic acid bacteria, Probiotics, Almond Milk