Promotion of Antioxidant and Antibacterial Activities of Fermented Oat Products
Asem Mahmoud Abdelshafy *
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
Eid, A. El-Naggar
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
Mohamed, N. Kenawi
Department of Food Science, Faculty of Agriculture, Minia University, Minia 61519, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Fermentation of oats by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply oat fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11102. The results indicated that oat products supplemented with MLP (0.50%) and fermented by L. delbrueckii ssp. Bulgaricus EMCC 11102 showed the highest values of free phenolic content and antioxidant activity (30.87 mg Gallic acid (GAL) /100 g and 7.64%, respectively), followed by oat products supplemented with MLP at level 0.50% and fermented by L. plantaram (28.38 mg GAL /100 g and 5.31%, respectively). Also, oat products fermented by probiotics showed different antibacterial activity by well-diffusion agar method against selected pathogenic bacteria. It is thus concluded that supplementation of fermented oat products with MLP will improve the nutritional value and health benefits of fermented oat products.
Keywords: Oat fermentation, antioxidants, phenolic compounds, prebiotics, probiotics