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http://dx.doi.org/10.22156/CS4SMB.2021.11.05.223

Changes in antioxidant activity of Chrysanthemum indicum L. extract by Lactobacillus casei KCTC 3109  

Lee, Ja-bok (L.FOUNDER INC.)
Choi, Jae Young (Dept. of Culinary Arts & Hotel Food Service-Major in Culinary Arts, Yeonsung University)
Publication Information
Journal of Convergence for Information Technology / v.11, no.5, 2021 , pp. 223-231 More about this Journal
Abstract
The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic acid auto-oxidation inhibitory activity. CIL was confirmed to inhibit bacterial auto-oxidation. TPC was increased in strains 3109 and 3237, while flavonoid decreased in all strains. DPPH was increased in strains 3074 and 3109 fermented with 64% CIL and all the strains with 80% CIL. RP was increased and linoleic acid auto-oxidation inhibitory activity decreased in all the strains fermented with 64% or 80% CIL. Among the 4 strains, strain 3109 had the highest DPPH and RP; thus, it was most effective in increasing CIL's antioxidant efficacy through the fermentation process.
Keywords
Chrysanthemum indicum L.; Fermentation; DPPH; Reducing power; Lactobacillus casei KCTC 3109;
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