UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/a532e03f71634dc99c750505488feb23 |
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| Sumario: | This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta vulgaris</i>) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (<i>Companilactobacillus allii</i> WiKim39 and <i>Lactococcus lactis</i> WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH<sup>•</sup> and OH<sup>•</sup>) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources. |
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