Dados do Trabalho

Título

In vitro antioxidant potential of Lacticaseibacillus paracasei DTA 83 fermented milk

Introdução

Lactic acid bacteria have been widely used in the manufacture of food products due to their probiotic potential. The fermentation process by LAB gives rise to several compounds, such as: organic acids, enzymes, aromatic compounds, exopolysaccharides, and bioactive peptides, desirable for their sensory characteristics, preservation, and health benefits. Bioactive compounds are known for their antioxidant activity in combating free radicals and in the prevention of chronic non-communicable diseases, such as diabetes and hypertension. This study aimed to evaluate the antioxidant activity of milk fermented by L. paracasei DTA 83 and monitoring this antioxidant activity during refrigerated storage for up to 14 days.

Material e Métodos

Methanolic extracts were produced to evaluate the antioxidant activity. The antioxidant activity by Folin–Ciocalteu on the first day after fermentation resulted in a gallic acid content greater than 60 mg/g in the fermented milk samples. The antioxidant activity determined by the DPPH method was monitored on the first day after fermentation and after 7 and 14 days of refrigerated storage of the fermented milk in comparison with the milk inoculated with L. paracasei but not fermented.

Resultados e Discussão

A significant difference was observed between the treatments by the Turkey test at the 0.1% level. The fermented milk presented significantly higher antioxidant activity (p<0.001) than the inoculated milk or pure milk.

Conclusão

These results reinforce that the L. paracasei strain offers great probiotic potential considering that during fermentation antioxidant compounds were produced that showed a tendency to increase antioxidant activity during refrigerated storage.