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Chemical composition and antioxidant activity of some fermented vegetable juices compared to fresh vegetable juices

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dc.contributor.author Nicoleta Corina, Predescu
dc.contributor.author Papuc, Camelia
dc.contributor.author Nicorescu, Valentin
dc.contributor.author Nicorescu, Isabela Madalina
dc.contributor.author Ștefan, Georgeta
dc.date.accessioned 2021-07-05T08:00:11Z
dc.date.available 2021-07-05T08:00:11Z
dc.date.issued 2016
dc.identifier.citation Predescu, Corina, Camelia Papuc, Valentin Nicorescu, Izabela Nicorescu, Georgeta Ștefan. 2016. "Chemical composition and antioxidant activity of some fermented vegetable juices compared to fresh vegetable juices". Lucrări Științifice USAMV-Iași Seria Medicină Veterinară 59 (1): 66-72. en_US
dc.identifier.issn 2393-4603
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1511
dc.description.abstract The aims of this study were to evaluate (1) the conversion rate of nitrate to nitrite in red pepper and tomato juices, and (2) the total polyphenols content (TPC), total carotenoid content (TCC) and antioxidant activity (AA) of fresh compared to fermented juices obtained from red pepper (Capsicum annuum L.) and tomato (Solanum lycopersicum L.). Red pepper and tomato juices were obtained from frozen fruits and fermentation was made in the presence of Staphylococcus xylosus ATCC strain 29971 (108 CFU/mL). The nitrate and nitrite concentration (ppm) was determined from 6 to 6 hours for 30 hours. For nitrate and nitrite determination, colorimetric methods were used. After 30 hours of incubation at 37°C, it was found a conversion rate of nitrate to nitrite of 85.10 % for red pepper, and 81.87 % for tomato. Fermented juices of red pepper and tomato showed similar conversion yield of nitrate to nitrite. The TPC, TCC and AA were determined for fresh and fermented juices using colorimetric methods. TPC, expressed as mg gallic acid equivalents/100 mL (mg GAE/100 mL) and TCC, expressed as mg β carotene equivalents/100 g wet weight (mg β-CarE/100g WW), varied considerably between unfermented and fermented sterilized juices, with highest concentrations in the unfermented pepper and tomato juices (42.34 ± 2.82 and 57.92 ± 3.86, respectively) for polyphenols, and (31.85 ± 2.12 and 61.76 ± 4.12, respectively) for carotenoids. AA was expressed as % Inhibition of DPPH•. After fermentation, the antioxidant activity decreased for both juices, the decrease rate was 39.50% for red pepper and 32.18% tomato juice. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject fermented juice en_US
dc.subject nitrate en_US
dc.subject nitrite en_US
dc.subject polyphenols en_US
dc.subject carotenoids en_US
dc.title Chemical composition and antioxidant activity of some fermented vegetable juices compared to fresh vegetable juices en_US
dc.type Article en_US
dc.author.affiliation Corina Predescu, Camelia Papuc, Valentin Nicorescu, Georgeta Ștefan, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
dc.author.affiliation Izabela Nicorescu, Institute of Hygiene and Veterinary Public Health, Bucharest, Romania
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 59
dc.issue 1
dc.publicationDate 2016
dc.startingPage 66
dc.endingPage 72


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)