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

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Relation http://ir.cftri.com/11820/
http://dx.doi.org/10.1007/s13197-014-1335-5
 
Title A method for red-violet pigments extraction from fruits
of Malabar spinach (Basella rubra) with enhanced antioxidant
potential under fermentation.
 
Creator Sravan Kumar, S.
Manoj, P.
Giridhar, P.
 
Subject 04 Fermentation Technology
24 Fruits
32 Antioxidants
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11820/1/Journal%20of%20Food%20Science%20and%20Technology%20May%202015%2C%20Volume%2052%2C%20Issue%205%2C%20pp%203037-3043.pdf
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.