Skip to main content
SpringerLink
Log in

Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this study, dried longan pulp (DLP) was subjected to fermentation using selected strains of lactic acid bacteria (Lactobacillus plantarum subsp. Plantarum and Leuconostoc mesenteroides). We then studied changes in the free and bound phytochemical profile, antioxidant activity, free amino acid, and organic acid composition. Fermentation exhibited a 17.4% and 5.7% increase in the amount of free and total phenolic contents of DLP. Phenolic composition determined by HPLC revealed significant changes due to fermentation that were primarily in the contents of gallic acid, vanillic acid, 4-methylcatechol and p-coumaric acid, resulting in a 37.9% and 25.7% increase in free gallic acid and 4-methylcatechol, respectively. Fermentation was also found to enhance the ferric reducing antioxidant power of both free and total and the oxygen radical absorbance capacity of free phenolic fraction by 18.3%, 11.8%, and 37.4%, respectively. In addition, fermentation was observed to reduce the contents of free amino acids with bitter taste (phenylalanine, tyrosine and leucine), and increase amino acids (taurine, aspartic acid, cysteine, cysteine thiazoline and γ-amino-butyric acid) having antioxidant potential. Therefore, this study provides basis for the production of fermented longan-based functional products with improved antioxidant activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Ardö Y (2006) Flavour formation by amino acid catabolism. Biotechnol Adv 24:238–242

    Article  Google Scholar 

  • Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70e76

    Article  Google Scholar 

  • Cerrillo I, Fernández-Pachón M, Collado-González J, Escudero-López B, Berná G, Herrero-Martín G, Martín F, Ferreres F, Gil-Izquierdo A (2015) Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice. Plant Food Hum Nutr 70:153–159

    Article  CAS  Google Scholar 

  • Chen C, Wu Y, Lo D, Wu M (2013) Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations. J Inst Brew 119:303–308

    Article  CAS  Google Scholar 

  • Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014

    Article  CAS  Google Scholar 

  • Dulf FV, Vodnar DC, Socaciu C (2016) Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chem 209:27–36

    Article  CAS  Google Scholar 

  • Elias RJ, McClements DJ, Decker EA (2005) Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. J Agric Food Chem 53:10248–10253

    Article  CAS  Google Scholar 

  • Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y (2003) Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res 23:1719–1726

    Article  CAS  Google Scholar 

  • Gupta S, Abu-Ghannam N, Scannell AG (2011) Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds. Food Bioprod Process 89:346–355

    Article  CAS  Google Scholar 

  • Hervert-Hernandez D, Goni I (2011) Dietary polyphenols and human gut microbiota: a review. Food Rev Int 27:154–169

    Article  CAS  Google Scholar 

  • Hole AS, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstrøm S (2012) Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. J Agric Food Chem 60:6369–6375

    Article  CAS  Google Scholar 

  • Huang Q, Lin W, Chen Z (2009) Optimization of submerged fermentation conditions for longan vinegar production. Mod Food Sci Technol 25:1434–1437

    CAS  Google Scholar 

  • Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutz H, Heinonen SM, Lampi AM, Pihlava JM, Poutanen K (2007) Fermentation-induced changes in the nutritional value of native or germinated rye. J Cereal Sci 46:348–355

    Article  CAS  Google Scholar 

  • Lai T, Liu L, Zhang M, Zhang R, Zhang Y, Wei Z, Deng Y (2015) Effect of lactic acid bacteria fermentation on phenolic profiles and antioxidant activity of dried longan flesh. China Agric Sci 49:1979–1989

    Google Scholar 

  • Lai T, Zhang M, Liu L, Zhang R, Deng Y, Chi J (2016) Optimization of process conditions of dry longan pulp fermented by complex lactic acid bacteria (in Chinese with English abstract). Trans Chin Soc Agric Eng 32:390–397

    Google Scholar 

  • Lee BJ, Kim JS, Kang YM, Lim JH, Kim YM, Lee MS, Jeong MH, Ahn CB, Je JY (2010) Antioxidant activity and γ-aminobutyric acid (gaba) content in sea tangle fermented by lactobacillus brevis bj20 isolated from traditional fermented foods. Food Chem 122:271–276

    Article  CAS  Google Scholar 

  • Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15:67–78

    Article  CAS  Google Scholar 

  • Li L, Xu J, Mu Y, Han L, Liu R, Cai Y, Huang X (2015) Chemical characterization and anti-hyperglycaemic effects of polyphenol enriched longan (Dimocarpus longan Lour.) pericarp extracts. J Func Foods 13:314–322

    Article  CAS  Google Scholar 

  • Mehdizadeh S, Lasekan O, Muhammad K, Baharin B (2015) Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation. J Food Compos Anal 37:128–135

    Article  CAS  Google Scholar 

  • Naczk M, Shahidi F (1989) The effect of methanol–ammonia–water treatment on the content of phenolic acids of canola. Food Chem 31:159–164

    Article  CAS  Google Scholar 

  • Rangkadilok N, Sitthimonchai S, Worasuttayangkurn L, Mahidol C, Ruchirawat M, Satayavivad J (2007) Evaluation of free radical scavenging and antityrosinase activities of standardized longan fruit extract. Food Chem Toxicol 45:328–336

    Article  CAS  Google Scholar 

  • Razak DLA, Rashid NYA, Jamaluddin A, Sharifudin SA, Long K (2015) Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus. Biocatal Agric Biotechnol 4:33–38

    Google Scholar 

  • Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ (2008) Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem 108:727–736

    Article  CAS  Google Scholar 

  • Rodríguez H, Curiel JA, Landete JM, de las Rivas B, de Felipe FL, Gómez-Cordovés C, Mancheño JM, Muñoz R (2009) Food phenolics and lactic acid bacteria. Int J Food Microbiol 132:79–90

    Article  Google Scholar 

  • Saiga A, Tanabe S, Nishimura T (2003) Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51:3661–3667

    Article  CAS  Google Scholar 

  • Shi S, Chen D, Fu J, Liu L, Wei Y, Shu B, Li W, Liang Q, Liu C, Liu C (2015) Comprehensive evaluation of fruit quality traits in longan ‘Fengliduo’ × ‘Dawuyuan’ sexual progenies. Sci Hortic 192:54–59

    Article  Google Scholar 

  • Song H, Lee SY (2006) Production of succinic acid by bacterial fermentation. Enzyme Microb Technol 39:352–361

    Article  CAS  Google Scholar 

  • Sun J, Chu Y-F, Wu X, Liu RH (2002) Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50:7449–7454

    Article  CAS  Google Scholar 

  • Sun J, Shi J, Jiang Y, Xue SJ, Wei X (2007) Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues. J Agric Food Chem 55:5864–5868

    Article  CAS  Google Scholar 

  • Trinh TTT, Yu B, Curran P, Liu SQ (2012) Formation of aroma compounds during Longan juice fermentation by Williopsis saturnus var. saturnus with the addition of selected amino acids. J Food Process Preserv 36:198–206

    Article  CAS  Google Scholar 

  • Yoon KY, Woodams EE, Hang YD (2005) Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Sci Technol 38:73–75

    Article  CAS  Google Scholar 

  • Yu Y, Xiao G, Xu Y, Wu J, Zhang Y, Chen W (2015) Changes of quality in the fruits of Prunus mume during deacidification by fermentation with lactobacillus fermentium. J Food Sci 80:M405–M410

    Article  CAS  Google Scholar 

  • Yusof BNM, Talib RA, Karim NA (2005) A study of blood glucose response following temperate and tropical fruit ingestion in healthy adults. Malays J Nutr 11:47–57

    Google Scholar 

  • Zhang MW, Zhang RF, Zhang FX, Liu RH (2010) Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J Agric Food Chem 58:7580–7587

    Article  CAS  Google Scholar 

  • Zhu Y, Luo Y, Wang P, Zhao M, Li L, Hu X, Chen F (2016) Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem 194:643–649

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Natural Science Foundation of China (Grant No. 31301459), and Guangdong Provincial Science and Technology Project (Grant Nos. 2017B090907022 and 2017B020232002), and Guangzhou Municipal Project of Science and Technology (Grant Nos. 201704020039, 201803020014 and 201803010079).

Author information

Author notes

  1. Sher Ali Khan and Lei Liu are contributed equally to this work.

Authors and Affiliations

  1. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People’s Republic of China

    Sher Ali Khan, Lei Liu, Ting Lai, Ruifen Zhang, Zhencheng Wei, Juan Xiao, Yuanyuan Deng & Mingwei Zhang

Authors
  1. Sher Ali Khan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lei Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ting Lai
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ruifen Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Zhencheng Wei
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Juan Xiao
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Yuanyuan Deng
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Mingwei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mingwei Zhang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Khan, S.A., Liu, L., Lai, T. et al. Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria. J Food Sci Technol 55, 4782–4791 (2018). https://doi.org/10.1007/s13197-018-3411-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3411-8

Keywords

Search

Navigation