Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
Metadatos
Afficher la notice complèteAuteur
De Montijo Prieto, Soumi; Razola Díaz, María del Carmen; Barbieri, Federica; Jiménez Valera, María Manuela; Ruiz-Bravo López, Alfonso; Verardo, Vito; Gómez Caravaca, Ana MaríaEditorial
MDPI
Materia
Lactic acid fermentation Avocado agro waste Phenolic compounds Antioxidant activity Submerged fermentation
Date
2023-01-28Referencia bibliográfica
De Montijo-Prieto, S... [et al.]. Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants 2023, 12, 298. [https://doi.org/10.3390/antiox12020298]
Patrocinador
projectRTI2018-099835-A-I00 financed byMCIN/AEI/10.13039/ 501100011033/ FEDER “Unamanera de hacer Europa”Résumé
The growing global consumption of avocados, associated with contents including bioactive
compounds with numerous health-promoting properties, is producing a large amount of agro wastes
around the world. Different management approaches are available for the recovery of bioactive
compounds from wastes as potential ingredients for use in the production of functional foods and
nutraceuticals. Lactic acid fermentation can be used to exploit nutritional potential and add value to
agro wastes. In this study, fermentations with lactic acid bacteria were carried out in avocado leaves,
and the total phenolic content and the antioxidant activity were determined by DPPH and FRAP
assays from hydroalcoholic extracts obtained from fermented avocado leaves. Fifteen new phenolic
compounds were identified for the first time in avocado leaves by HPLC-ESI-TOF-MS. L. plantarum
CECT 748T and P. pentosaceus CECT 4695T showed the highest antioxidant activity. The sum of
phenolic compounds was increased by 71, 62, 55 and 21% in fermentations with P. pentosaceus CECT
4695T, L. brevis CECT 5354, P. acidilactici CECT 5765T and L. plantarum CECT 9567, respectively, while
it was reduced in the fermentation with L. plantarum 748T by 21% as demonstrated by HPLC-ESI-TOFMS.
Biotransformations induced by bacterial metabolism modified the phenolic compound profile
of avocado leaves in a strain-specific-dependent manner. P. pentosaceus CECT 4695T significantly
increased kaempferol, P. pentosaceus 4695T, L. brevis 5354 and L. plantarum 9567 increased rutin, and
dihydro-p-coumaric acid was increased by the five selected lactic acid bacteria. Total flavonoids
were highly increased after fermentations with the five selected lactic acid bacteria but flavonoid
glucosides were decreased by L. plantarum 748T, which was related to its higher antioxidant activity.
Our results suggest that lactic acid bacteria led the hydrolysis of compounds by enzymatic activity
such as glycosidases or decarboxylase and the release of phenolics bound to the plant cell wall, thus
improving their bioavailability.