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Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

Khan, Sher Ali, Liu, Lei, Lai, Ting, Zhang, Ruifen, Wei, Zhencheng, Xiao, Juan, Deng, Yuanyuan, Zhang, Mingwei
Journal of food science and technology 2018 v.55 no.12 pp. 4782-4791
Lactobacillus plantarum, Leuconostoc mesenteroides, aspartic acid, bitterness, chemical constituents of plants, cysteine, fermentation, free amino acids, gallic acid, gamma-aminobutyric acid, high performance liquid chromatography, lactic acid bacteria, leucine, longans, oxygen radical absorbance capacity, p-coumaric acid, phenylalanine, pulp, taurine, tyrosine, vanillic acid
In this study, dried longan pulp (DLP) was subjected to fermentation using selected strains of lactic acid bacteria (Lactobacillus plantarum subsp. Plantarum and Leuconostoc mesenteroides). We then studied changes in the free and bound phytochemical profile, antioxidant activity, free amino acid, and organic acid composition. Fermentation exhibited a 17.4% and 5.7% increase in the amount of free and total phenolic contents of DLP. Phenolic composition determined by HPLC revealed significant changes due to fermentation that were primarily in the contents of gallic acid, vanillic acid, 4-methylcatechol and p-coumaric acid, resulting in a 37.9% and 25.7% increase in free gallic acid and 4-methylcatechol, respectively. Fermentation was also found to enhance the ferric reducing antioxidant power of both free and total and the oxygen radical absorbance capacity of free phenolic fraction by 18.3%, 11.8%, and 37.4%, respectively. In addition, fermentation was observed to reduce the contents of free amino acids with bitter taste (phenylalanine, tyrosine and leucine), and increase amino acids (taurine, aspartic acid, cysteine, cysteine thiazoline and γ-amino-butyric acid) having antioxidant potential. Therefore, this study provides basis for the production of fermented longan-based functional products with improved antioxidant activity.