Antioxidant Properties of Bread Made from Purple Sweet Potato Powder (PSP) Sourdough Fermented by Lactobacillus plantarum

Abstract

Abstract: Purple sweet potato powder (PSP) and Lactobacillus plantarum fermented PSP were separately used to prepare bread in this study. The effect of lactic acid bacteria (LAB) fermentation for PSP on the quality of bread make from PSP, anthocyanins content, total phenolic content and DPPH radical-scavenging activity was explored. The results showed that the bread made from LAB-fermented PSP had lower pH and higher TTA, and its specific volume revealed a decrease compared to that made from non-fermented PSP. After LAB fermentation, the color of PSP was changed from light purple to pink, and the chroma (C*) of the bread with LAB-fermented PSP increased while the hue (H*) decreased. Sensory evaluation of both bread samples could be accepted by consumers. The bread made from LAB-fermented PSP revealed an increase in total phenolic content and DPPH radical-scavenging activity by 90.8% and 6.1%, respectively compared to that made from non-fermented PSP. Therefore, LAB fermentation can enhance the antioxidant activity of PSP bread.

Key words: Lactobacillus plantarum, purple sweet potato powder (PSP), bread fermentation, anthocyanins, antioxidant activity

CLC Number:

TS213.2

References

[1] LILJEBERG, H G. M, L?NNER C H, BJ?RCK I M E. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans[J]. Journal of .Nutrition, 1995, 125: 1503–1511.
[2] KATINA K, ARENDT E, LIUKKONEN K-H, et al. Potential of sourdough for healthier cereal products[J]. Trends in Food Science & Technology, 2005, 16(1-3): 104-112.
[3] 张坤, 黄卫宁, 堵国成, 等. 旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布[J]. 食品科学, 2009, 30(21): 320-323.
[4] CORSETTI A, GOBBETTI M, DE MARCO B, et al. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling[J]. Journal of Agricultural and food chemistry, 2000, 48: 3044–3051.
[5] 刘若诗, 万晶晶, 黄卫宁, 等. 冻干酸面团发酵剂对发酵面团及面包香气的影响[J]. 食品科学, 2011, 32(07): 11-15.
[6] CLARKE C, SCHOBER T J, ARENDT E K. Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality[J]. Cereal Chemistry, 2002, 79: 640–647.
[7]杨秀琴, 邹奇波, 黄卫宁. 酵母菌对自然发酵酸面团面包中风味物质影响的研究[J]. 食品与机械, 2006, 26:37-43.
[8] DAL BELLO F, CLARKE C I, RYAN L A M, et al. Improvement of the quality and shelf life of wheat bread by using the antifungal strain Lactobacillus plantarum FST 1.7[J]. Journal of Cereal Science, 2006, 45: 309-318.
[9] HERY? R, VAL?RIE G, DOMINIQUE L, et al. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process[J]. LWT, 2006,39: 256–265.
[10] SUDA I, OKI T, MASUDA M, et al. Physiological functionality of purple-fleshed sweetpotatoes containing anthocyanins and their utilization in foods[J]. Japan Agricultural Research Quarterly, 2003, 37: 167–173.
[11] PANDA S H, NASKAR S K, RAY R C. Production, proximate and nutritional evaluation of sweet potato curd[J]. Journal of Food Agricultural Environment, 2006, 4: 124–127.
[12] PANDA S H, PARMANICK M, RAY R C. Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles[J]. Journal of Food Processing and Preservation, 2007, 31: 83–101.
[13] SASAKI Y, OHBA R. Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink[J]. Food Science and Technology Research, 2004, 10: 447-452,.
[14] PANDA S H, NACKAR S K., SIVAKUMAR P S, et al. Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatas L.) into lacto-juice[J]. International Journal of Food Science and Technology, 2009, 44: 288–296.
[15] PANDA S H, PANDA S, SIVAKUMAR P S, et al. Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition[J]. International Journal of Food Science and Technology, 2009, 44: 445–455.
[16] American Association of Cereal Chemist (AACC), approved methods of the AACC (10th ed.) [M]. St.Paul, MN:The Association，2000.
[17] FOSSEN T, CABRITA L, ANDERSEN M. Colour and stability of pure anthoeyanins influenced by PH including the alkaline region[J]. Journal of Food Chemisty，1998，63: 435-440
[18] LACHMAN J, HAMOUZ K, ORSáK M, et al. The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes[J]. Scientia Horticulturae, 2008, 117: 109–114
[19] LACHMAN J, HAMOUZ K, ?ULC M. Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity[J] Food Chemistry, 2009, 114: 836–843.
[20] McGUIRE R G.. Reporting of objective color measurements[J]. HortScience, 1992, 27: 1254–1255.
[21] FAN G J, HAN Y B, GU Z X, et al. Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture[J]. LWT, 2008, 41: 1412–1416
[22] KUDOH Y, MATSUDA S. Effect of lactic acid bacteria on color tone and anthocyanin content of sweet potato yoghurt[J]. Journal of the Japanese Society for Food Science and Technology, 2000, 47: 619-625.
[23] WANG H, CAO G, PRIOR R L. Oxygen radical absorbing capacity of anthocyanins[J]. Journal of Agricultural and Food Chemistry, 1997, 45, 304-309.
[24] FURUTA S, SUDA I, NISHIBA Y, et al. High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh[J]. Food Science and Technology. Int. Tokyo, 1998, 33-35.
[25] SAIGUSA N, TERAHARA N, OHBA R. Evaluation of DPPH-radical-scavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage produced from cooked or raw purple- fleshed sweet potato (Ipomoea Batatas cv. Ayamurasaki) roots[J]. Food Science and Technology Research, 2005, 11 (4): 390-394.
[26]YOSHIMOTO M, YAMAKAWA O, SUDA I. Physiological function of purple colored flesh sweet potato[J]. Shokuhin to Kaihatsu, 1998, 33(8): 15-17.
[27] PRETORIUS I S. Tailoring wine yeast for the new millennium: Novel approaches to the ancient are of winemaking[J]. Yeast, 2000, 16, 675–729.

Antioxidant Properties of Bread Made from Purple Sweet Potato Powder (PSP) Sourdough Fermented by Lactobacillus plantarum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	DU Yuemei, HAN Hedan, GUO Zhuoyu, GAO Liping. Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-Induced Apoptosis of Mouse Testicular Sertoli TM4 Cells [J]. FOOD SCIENCE, 2020, 41(9): 98-104.
[2]	ZHENG Yan, ZHANG Xinyun, SUI Yong. Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties [J]. FOOD SCIENCE, 2020, 41(8): 62-68.
[3]	ZHANG Jie, WANG Wenya, YUAN Qipeng. Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins [J]. FOOD SCIENCE, 2020, 41(4): 41-51.
[4]	FANG Laishan, LAI Qiang, ZHONG Zemin, HUANG Yumao. Sequence Analysis of an Endogenous Plasmid in Lactobacillus plantarum and Construction of a Shuttle Expression Vector Using It [J]. FOOD SCIENCE, 2020, 41(4): 118-124.
[5]	LI Qiangkun, LIU Chenjian, LUO Yiyong, YANG En, LI Xiaoran. Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum [J]. FOOD SCIENCE, 2020, 41(2): 114-118.
[6]	WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin. Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum [J]. FOOD SCIENCE, 2020, 41(14): 72-81.
[7]	JIANG Shuaiming, MA Chenchen, YOU Zhengkai, ZHANG Jiachao. Establishment of Qualitative and Quantitative Method for Intestinal Lactobacillus plantarum at the Strain Level [J]. FOOD SCIENCE, 2020, 41(14): 82-87.
[8]	ZHANG Nandi, ZHU Lin, XU Qin, XIANG Wenliang. Improvement of the Flavor of Sichuan Pickle by Co-fermentation with Weissella cibaria and Lactobacillus plantarum [J]. FOOD SCIENCE, 2020, 41(14): 102-108.
[9]	ZHANG Jingfei, HAN Hongli, SHEN Mingming, ZHANG Lili, WANG Tian. In Vitro Antioxidant Activity of Curcuminoids and Their Protective Effects against Oxidative Stress-Induced Damage of Chicken Erythrocytes [J]. FOOD SCIENCE, 2020, 41(13): 96-105.
[10]	JIANG Yushan, LIU Ying, WANG Zilong, XUE Meilan, CHANG Zhishang, LIANG Hui. Alleviating Effect of Nicotinamide Ribose on Depressed-Like Behavior and Intestinal Mucosal Permeability in Alcohol-Exposed Mice [J]. FOOD SCIENCE, 2020, 41(13): 112-119.
[11]	JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing. Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness [J]. FOOD SCIENCE, 2020, 41(12): 250-258.
[12]	HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo. Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action [J]. FOOD SCIENCE, 2020, 41(10): 68-74.
[13]	ZHANG Yanhua, WANG Xiong, WANG Wenli, ZHANG Lei, CHE Huilian, ZHANG Yali. Effects of Grape Seed Proanthocyanins on High-Fat and High-Sugar Diet-Induced Metabolic Syndrome in Rats [J]. FOOD SCIENCE, 2020, 41(1): 112-120.
[14]	HAN Hedan, DU Yuemei, WANG Hai, ZHAO Yanmeng, GAO Liping. Protective Effect of Oligomeric Grape Seed Proanthocyanidins on Cisplatin-Induced Mitochondrial Damage in HEK293 Cells [J]. FOOD SCIENCE, 2020, 41(1): 168-174.
[15]	GUO Fangming, LI Shugang, SONG Guanling, DING Yusong, FENG Gangling, NIU Qiang, XU Shangzhi, HU Yunhua. Effect of Grape Seed Proanthocyanidins Extract on Apoptosis Induction in Human Esophageal Cancer Cells ECA109 [J]. FOOD SCIENCE, 2019, 40(9): 115-121.