Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

@article{Kachouri2015InvolvementOA,
  title={Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds},
  author={Faten Kachouri and Hamida Ksontini and Manel Kraiem and Khaoula Setti and Manel Mechmeche and Moktar Hamdi},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={52},
  pages={7924-7933}
}
Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.2 109 CFU/ml showed the highest DPPH scavenging activity, with inhibition rate of 57.07 ± 0.57 % and an antioxidant activity (TAA = 43.47 ± 0.663 % and AAC = 172.65 ± 5.57), which increase with cell concentrations. When L. plantarum LAB 1 was administered to… CONTINUE READING

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