Volume 3, Issue 1-2, February 2015, Page: 140-142
Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)
Nguyen Thi Ngan, Dong Nai University of Technology, Bien Hoa City, Dong Nai province, Vietnam
Đong Thi Anh Đao, Dong Nai University of Technology, Bien Hoa City, Dong Nai province, Vietnam
Received: Oct. 5, 2014;       Accepted: Jan. 29, 2015;       Published: Jan. 30, 2015
DOI: 10.11648/j.jfns.s.2015030102.36      View  2949      Downloads  164
Abstract
Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
Keywords
Eggplant, Antioxidant, Polyphenol, Lactobacillus acidophilus
To cite this article
Nguyen Thi Ngan, Đong Thi Anh Đao, Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena), Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 140-142. doi: 10.11648/j.jfns.s.2015030102.36
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