Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
Author:
Affiliation:
1. Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
2. Qualisud Univ MontpellierCIRAD, Institut AgroAvignon UniversitéUniv de La RéunionESIROI Montpellier France
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15937
Reference54 articles.
1. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
2. Bioavailability of ferulic acid is determined by its bioaccessibility
3. In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects
4. Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay
5. A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent
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