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Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA)

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cris.lastimport.scopus2024-12-07T10:27:44Z
cris.lastimport.wos2024-12-06T17:10:31Z
dc.contributor.authorAbubakr, MASen_US
dc.contributor.authorHassan, Zen_US
dc.contributor.authorImdakim, MMAen_US
dc.contributor.authorSharifah, NRSAen_US
dc.date.accessioned2024-05-29T02:55:31Z
dc.date.available2024-05-29T02:55:31Z
dc.date.issued2012
dc.description.abstractBioactive peptides can be generated from milk protein by fermentation with lactic acid bacteria. In this study, lactic acid bacteria (LAB) were isolated from different food samples. Isolates that showed clear zone on modified de Man, Rogosa and Sharpe (MRS) - CaCO3 agar, catalase negative and Gram positive were considered as LAB and used for this study. Seven isolates that showed proteolytic activity on skim milk agar produced whey that have free radical scavenging activity ranging from 14.7 to 50.8% (v/v) after 24 to 72 h fermentation, respectively as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Ferrous chelating activity (FCA) of the whey showed similar values for EDTA after 24 h fermentation but decreased after 72 h for all LAB isolates with values between 41.8 to 97.6% (v/v) for 24 to 72 h, respectively. This study highlights that local LAB isolates have the potential to be used to generate peptides in whey with antioxidative activity from skim milk.
dc.identifier.doi10.5897/AJMR12.702
dc.identifier.epage6364
dc.identifier.issn1996-0808
dc.identifier.issue34
dc.identifier.scopusWOS:000308920700006
dc.identifier.spage6358
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11533
dc.identifier.volume6
dc.languageEnglish
dc.language.isoen_US
dc.publisherAcademic Journalsen_US
dc.relation.ispartofAfrican Journal Of Microbiology Research
dc.sourceWeb Of Science (ISI)
dc.subjectAntioxidant activityen_US
dc.subjectfermented milken_US
dc.subjectlactic acid bacteria (LAB)en_US
dc.subject1,1-diphenyl-2-picrylhydrazyl (DPPH)en_US
dc.subjectferrous chelating activity (FCA)en_US
dc.titleAntioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA)
dc.typeArticleen_US
dspace.entity.typePublication

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