Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum.

ABSTRACT: This study designed to investigate effect of fermentation by Lactobacillus plantarum on antioxidant and anticancer properties of Cinnamomum cassia aqueous solution. The optimum condition to produce high antioxidant activity was 10⁷ CFU L. plantarum/10 g cinnamon at pH6 after 3 days of incubation at 35 °C. Fermented cinnamon showed an increase in ABTS, DPPH and H₂O₂ by 24.63, 58.31 and 60.27%, respectively over the control. Also, the total phenolic and flavonoid contents were increased, 8.15 to 11.40 mg GAE/g and 0.43 to 2.61 mg QE/g, respectively. The gallic acid, p-hydroxybenzoic acid, catechin and chlorogenic acid were increased by 37, 404, 11 and 98%, respectively. Also, anticancer activity was developed after fermentation. The incre

SUBMITTER: Eweys AS 

PROVIDER: S-EPMC9562600 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature