Vol. 10, Special Issue 11 (2021)

Author(s):
Khalid Hussain Salaria, Sanjay Guleria, Proloy Sankar Dev Roy, Neha Sharma, Aasiya Majeed, Shubham Kailas Padekar and Faiqa Aiman

Abstract:
In the present study, probiotic bacteria Bacillus subtilis (MTCC-2389) was used for augmenting/ enhancing total polyphenol content and antioxidant activity of Malus domestica fruit juice (MDFJ). Different assays were performed for determining the antioxidant activity viz., ferric reducing antioxidant power (FRAP), chelating effect on ferrous ions and superoxide radical scavenging activity. Results indicated that the total polyphenol content and antioxidant activity was significantly enhanced at 36h over a period of 48h fermentation. The fermentation process increased the total phenolic content by 39.81%, total flavonoid content by 35.37%, ferric reducing antioxidant power by 33.34% and metal ion chelation activity by 42.61% over non-fermented control. Moreover, the IC₅₀ value of superoxide radical scavenging activity dropped by 60.60%. These results provide the foundation for further exploration of the functional benefits of Bacillus subtilis (MTCC-2389) induced fermentation of Malus domestica fruit juice (MDFJ). Furthermore, the study can be helpful in developing probiotic juices with superior nutritional properties.