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Vol. 10, Special Issue 11 (2021)

Fermentation based augmentation of polyphenol content and bioactive properties of Malus domestica fruit juice using probiotic Bacillus subtilis

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.
Pages: 2924-2928  |  344 Views  87 Downloads
How to cite this article:
Khalid Hussain Salaria, Sanjay Guleria, Proloy Sankar Dev Roy, Neha Sharma, Aasiya Majeed, Shubham Kailas Padekar and Faiqa Aiman. Fermentation based augmentation of polyphenol content and bioactive properties of Malus domestica fruit juice using probiotic Bacillus subtilis. The Pharma Innovation Journal. 2021; 10(11S): 2924-2928.

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