Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity.

ABSTRACT: An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and chemical features. Juices extracted from pomegranate fruits were fermented with selected Lactobacillus plantarum PU1 and the antioxidant activity investigated. Whey was added to juices to promote the microbial growth. Fermentation led to the increase of the radical scavenging activity (up to 40%) and significant inhibition of the linoleic acid peroxidation. The three fermented juices showing the highest antioxidant activity, and the corresponding unfermented controls, were further characteri

SUBMITTER: Pontonio E 

PROVIDER: S-EPMC6619386 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature