Lactobacillus paracasei hii01 mediated fermentation of Syzygium cumini L. Fruits: Assessment of changes in phenolic content and antioxidant capacity

Asian Journal of Pharmaceutical and Clinical Research

Volumn 11, Issue 6, 2018, Pages 304-308

  Sirilun, Sasithorn ^a   Sivamaruthi, Bhagavathi Sundaram ^a   Kesika, Periyanaina ^a   Peerajan, Sartjin ^b   Chaiyasut, Chaiyavat ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b Health Innovation Institute   (Thailand)

Author keywords

2,2 Azino bis 3 ethylbenzthiazoline 6 sulfonic acid; Antioxidant; Ferric reducing antioxidant plasma; Lactic acid bacteria; Lactobacillus paracasei; Phenolic compound; Syzygium cumini L

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); FERROUS ION; GALLIC ACID; PHENOL DERIVATIVE; PROBIOTIC AGENT; QUERCETIN; TROLOX C;

ACIDITY; ANTIOXIDANT ASSAY; ARTICLE; COLORIMETRY; CONTROLLED STUDY; FERMENTATION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FRUIT; FRUIT JUICE; FUNCTIONAL FOOD; IRON CHELATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PARACASEI; NONHUMAN; PH; PHYTOCHEMISTRY; SYZYGIUM CUMINI; TITRIMETRY;

EID: 85048213913     PISSN: 09742441     EISSN: 24553891     Source Type: Journal    
DOI: 10.22159/ajpcr.2018.v11i6.25325     Document Type: Article

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