Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Karolina Tkacz; Joanna Chmielewska; Igor Piotr Turkiewicz; Paulina Nowicka; Aneta Wojdyło

doi:10.1016/j.foodchem.2020.127382

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Food Chem. 2020 Dec 1:332:127382. doi: 10.1016/j.foodchem.2020.127382. Epub 2020 Jun 23.

Authors

Karolina Tkacz¹, Joanna Chmielewska², Igor Piotr Turkiewicz³, Paulina Nowicka⁴, Aneta Wojdyło⁵

Affiliations

¹ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: karolina.tkacz@upwr.edu.pl.
² Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: joanna.chmielewska@upwr.edu.pl.
³ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: igor.turkiewicz@upwr.edu.pl.
⁴ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: paulina.nowicka@upwr.edu.pl.
⁵ Wrocław University of Environmental and Life Sciences, The Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address: Aneta.Wojdylo@upwr.edu.pl.

PMID: 32619943
DOI: 10.1016/j.foodchem.2020.127382

Abstract

Sea buckthorn (Hippophaë rhamnoides L.) berries have high biological value as a rich source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid content and sour taste, the fruits are rarely used in juice production. Therefore, the study aimed to determine the metabolic activity of Lactobacillus plantarum, Lactobacillus plantarum subsp. argentoratensis and Oenococcus oeni strains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple (1:1) juices. The strongest malolactic conversion was in mixed juices (to 75.0%). The most efficient strains were L. plantarum DSM 10492, 20174 and 6872. L. plantarum strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices. The results can be used to select conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products and increase their consumption.

Keywords: Flavonols; Hippophaë rhamnoides L.; Lactic acid; Lactobacillus plantarum; Malic acid; ORAC; Oenoccocus oeni.

MeSH terms

Antioxidants / chemistry*
Fermentation
Flavonols / chemistry
Flavonols / metabolism
Fruit / chemistry
Fruit / metabolism
Fruit and Vegetable Juices / analysis*
Hippophae / chemistry
Hippophae / metabolism
Hydrogen-Ion Concentration
Lactic Acid / metabolism*
Lactobacillus / growth & development
Lactobacillus / metabolism
Malates / metabolism*
Malus / chemistry
Malus / metabolism
Oenococcus / growth & development
Oenococcus / metabolism
Phenols / chemistry
Phenols / metabolism*
Sugars / metabolism*

Substances

Antioxidants
Flavonols
Malates
Phenols
Sugars
Lactic Acid
malic acid