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A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation.

Sravan Kumar, S. and Manoj, P. and Giridhar, P. (2015) A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation. Journal of Food Science and Technology, 52 (5). pp. 3037-3043.

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Abstract

Basella rubra fruit juice with a total soluble solids content of 5 to 9 0Brix was fermented using the wine yeast Saccharomyces cerevisiae. An 87.5 % of conversion of fermentable sugar was achieved. The TSS (0Brix) reduced from 0.60 0Brix to 0.17 0Brix (71.67 % decrease in TSS) upon performing fermentation of fruit juice water extract with Saccharomyces cerevisiae strain 2. There was 8 folds reduction in pigment quality as evidenced from fermentation. Besides, the potential increase of phenolics, thanks to a higher content of total betalains in general and betacyanins in particular when fermentation was carried out with S. cerevisiae strain 3. The DPPH (2, 2 -diphenyl-1-picrylhydrazyl hydrate) free radical scavenging potential (IC50) of fermented juice (1.9 mg.ml−1) was significant over control (2.4mg.ml−1) extracts of B. rubra. The reducing power of fermented extracts was significantly high compared to control samples. The multiple antioxidant activity of fermented extract was also evident by significant reducing power assay when compared to its control samples.

Item Type: Article
Uncontrolled Keywords: Betalains . Phenolics . TSS (total soluble solids) . Reducing power . Hue values
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 10:20
Last Modified: 16 Jun 2015 10:20
URI: http://ir.cftri.com/id/eprint/11820

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