Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

Oliveira, Iuri Magalhães de Alencar; Castro, Ruann Janser Soares de

doi:10.1590/1981-6723.12019

Iuri Magalhães de Alencar Oliveira

Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Campinas/SP - Brasil

Ruann Janser Soares de Castro ^**Corresponding Author: Ruann Janser Soares de Castro, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Rua Monteiro Lobato, 80, CEP: 138083-862, Campinas/SP - Brasil, e-mail: ruann@unicamp.br

Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Campinas/SP - Brasil

http://orcid.org/0000-0003-2649-8567

*Corresponding Author: Ruann Janser Soares de Castro, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Rua Monteiro Lobato, 80, CEP: 138083-862, Campinas/SP - Brasil, e-mail: ruann@unicamp.br

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Figure 1
Response surfaces and models equations for antioxidant activity measured by the Total Antioxidant Capacity method for lentil extracts obtained from non-fermented samples (A) after 48 h incubation and for the fermented samples (B) after 48 h fermentation in function of the significant parameters (p ≤ 0.10). The coded values in the equations represent the independent variables and their interactions: x₁ = Agitation (rpm) and x₂ = Temperature (°C).

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Figure 2
Response surfaces and models equations for antioxidant activity measured by FRAP method for lentil extracts obtained from non-fermented samples (A) after 24 h incubation and for the fermented samples (B) after 48 h fermentation in function of the significant parameters (p ≤ 0.10). The coded values in the equations represent the independent variables and their interactions: x₁ = Agitation (rpm) and x₂ = Temperature (°C).

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Figure 3
Variation of pH during incubation of non-fermented and fermented by kefir culture media using lentil flour as substrate.

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Table 1
Matrix of the CCRD used to study the effects of the independent variables agitation and incubation temperature on antioxidant properties of the non-fermented and fermented extracts from lentils using kefir grains.

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Table 2
Analysis of variance (ANOVA) including Fisher's test (F calculated and F tabulated), multiple correlation coefficient (R²) and probability values (p-value) for the antioxidant properties of the non-fermented and fermented extracts from lentils using kefir grains.

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Table 3
Antioxidant properties and total phenolic compounds for lentil extracts obtained from non-fermented samples and fermented with kefir at 28 °C and 75 rpm agitation during fermentation kinetics.

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Run	Independent Variables				Total Antioxidant Capacity (µmol TE g^-1)
Run	x₁/Agitation (rpm)		x₂ /Temperature (°C)		Non-fermented (24 h)		Fermented (24 h)		Non-fermented (48 h)		Fermented (48 h)
1	-1 (25)		-1 (22.3)		4215.73 ± 139.94		1253.71 ± 52.06		1970.45 ± 59.38		1697.62 ± 88.78
2	+1 (128)		-1 (22.3)		2280.21 ± 49.61		1725.65 ± 162.93		3755.07 ± 176.99		1089.55 ± 119.55
3	-1 (25)		+1 (33.7)		2850.06 ± 149.71		1525.71 ± 48.95		3236.41 ± 170.65		2700.55 ± 129.03
4	+1 (128)		+1 (33.7)		2966.84 ± 52.52		1184.39 ± 117.95		5345.19 ± 114.89		297.81 ± 111.68
5	-1.41 (0)		0 (28)		3133.28 ± 139.87		2290.07 ± 99.72		3129.11 ± 140.35		4143.40 ± 18.02
6	+1.41 (150)		0 (28)		2375.00 ± 263.18		2115.26 ± 91.19		4681.31 ± 84.42		1109.57 ± 11.70
7	0 (75)		-1.41 (20)		2472.44 ± 241.99		1840.50 ± 250.44		2731.39 ± 96.19		2231.37 ± 30.83
8	0 (75)		+1.41 (36)		3861.23 ± 220.46		1060.02 ± 151.49		4426.91 ± 91.44		1257.71 ± 91.00
9	0 (75)		0 (28)		3779.72 ± 188.50		1421.36 ± 71.07		4718.85 ± 235.94		2484.10 ± 124.20
10	0 (75)		0 (28)		3662.56 ± 183.12		1324.52 ± 66.23		4492.50 ± 224.62		2569.68 ± 128.48
11	0 (75)		0 (28)		4003.79 ± 200.18		1317.77 ± 65.88		4799.61 ± 239.98		2766.37 ± 138.31
Run	DPPH-radical scavenging (µmol TE g^-1)							FRAP (µmol TE g^-1)
Run	Non-fermented (24h)	Fermented (24 h)		Non-fermented (48h)		Fermented (48 h)		Non-fermented (24h)	Fermented (24 h)	Non-fermented (48 h)		Fermented (48 h)
1	11.10 ± 1.47	10.70 ± 0.99		9.40 ± 2.00		9.88 ± 0.94		15.45 ± 2.87	26.27 ± 2.35	10.98 ± 0.40		35.69 ± 1.50
2	14.83 ± 0.76	11.44 ± 0.86		13.83 ± 1.90		10.25 ± 0.84		14.42 ± 2.26	22.44 ± 5.67	18.12 ± 1.38		26.22 ± 4.29
3	16.07 ± 0.04	13.04 ± 0.35		11.58 ± 1.97		13.40 ± 0.80		16.89 ± 1.33	26.26 ± 3.51	10.87 ± 1.80		37.58 ± 4.62
4	14.23 ± 0.47	11.57 ± 1.79		15.10 ± 1.21		11.72 ± 0.82		16.72 ± 2.23	26.73 ± 5.76	18.10 ± 0.93		32.41 ± 5.47
5	16.08 ± 0.61	10.84 ± 0.18		12.28 ± 1.57		12.07 ± 1.97		16.93 ± 0.30	25.95 ± 4.90	13.33 ± 0.53		37.53 ± 6.11
6	13.46 ± 0.24	11.23 ± 1.39		12.55 ± 1.93		14.42 ± 1.02		16.42 ± 1.48	27.51 ± 4.84	13.95 ± 0.71		37.31 ± 6.23
7	14.43 ± 1.31	10.58 ± 2.20		12.36 ± 0.31		12.76 ± 0.58		16.43 ± 1.30	21.30 ± 4.95	16.67 ± 1.94		38.51 ± 5.30
8	15.93 ± 1.47	11.63 ± 0.22		13.81 ± 0.51		17.54 ± 1.01		18.02 ± 1.44	26.50 ± 3.99	17.11 ± 1.23		49.78 ± 5.72
9	14.28 ± 0.01	9.97 ± 1.04		10.29 ± 0.55		13.37 ± 0.01		17.62 ± 0.82	27.20 ± 3.10	17.54 ± 0.85		44.23 ± 4.47
10	14.92 ± 0.72	10.66 ± 0.34		10.55 ± 0.14		13.68 ± 0.76		20.16 ± 1.17	31.81 ± 3.75	17.69 ± 0.88		56.82 ± 1.85
11	14.52 ± 0.68	10.28 ± 0.75		10.55 ± 0.01		13.09 ± 0.42		19.31 ± 0.01	28.22 ± 1.48	18.04 ± 0.92		51.66 ± 3.22

Responses	Samples	F calculated	F tabulated	R²	p-value
Total Antioxidant Capacity (µmol TE g^-1)	Non-fermented (24 h)	4.27	3.07	0.65	0.052
	Fermented (24 h)	3.67	3.18	0.71	0.076
	Non-fermented (48 h)	30.15	3.18	0.95	<0.001
	Fermented (48 h)	7.80	3.07	0.77	0.012
DPPH-radical scavenging (µmol TE g^-1)	Non-fermented (24 h)	7.42	3.11	0.65	0.015
	Fermented (24 h)	3.57	3.46	0.31	0.096
	Non-fermented (48 h)	3.39	3.07	0.59	0.083
	Fermented (48 h)	5.33	3.46	0.40	0.050
FRAP (µmol TE g^-1)	Non-fermented (24 h)	4.93	3.18	0.77	0.042
	Fermented (24 h)	6.55	3.11	0.62	0.021
	Non-fermented (48 h)	8.42	3.11	0.68	0.011
	Fermented (48 h)	4.82	3.18	0.76	0.044

Incubation time (h)	Total Antioxidant Capacity (µmol TE g^-1)			FRAP (µmol TE g^-1)
Incubation time (h)	Non-fermented	Fermented	Variation (%)	Non-fermented	Fermented	Variation (%)
2	1259.56 ± 130.33^a	4128.39 ± 139.50^b	227.76	17.61 ± 0.22^a	35.69 ± 3.89^b	102.63
4	995.30 ± 122.62^a	3690.98 ± 172.80^b	270.84	17.44 ± 2.36^a	35.87 ± 2.11^b	105.64
6	1360.03 ± 34.05^a	3864.39 ± 13.76^b	184.14	19.31 ± 0.34^a	28.57 ± 2.30^b	47.93
8	1181.84 ± 122.14^a	3158.73 ± 62.09^b	167.27	21.07 ± 0.31^a	28.59 ± 3.59^b	35.73
10	1522.31 ± 38.05^a	3528.83 ± 82.94^b	131.81	23.28 ± 2.28^a	33.87 ± 0.83^b	45.48
12	1689.13 ± 43.79^a	4045.31 ± 71.27^b	139.49	31.65 ± 1.32^a	30.16 ± 2.82^a	-4.74
Incubation time (h)	DPPH-radical Scavenging (µmol TE g^-1)			Total Phenolic Content (mg GAE g^-1)
Incubation time (h)	Non-fermented	Fermented	Variation (%)	Non-fermented	Fermented	Variation (%)
2	21.97 ± 0.10^a	23.20 ± 0.17^a	5.61	7.53 ± 0.29^a	7.98 ± 0.41a	5.98
4	21.53 ± 0.57^a	23.02 ± 0.40^a	6.91	8.16 ± 0.13^a	9.94 ± 0.42b	21.77
6	19.88 ± 0.12^a	21.42 ± 0.20^b	7.72	7.17 ± 0.51^a	9.58 ± 0.44b	33.64
8	21.95 ± 0.17^a	20.24 ± 0.20^b	-7.80	7.21 ± 0.30^a	7.87 ± 0.61a	9.23
10	20.86 ± 0.23^a	19.64 ± 0.45^a	-5.83	7.94 ± 0.30^a	6.49 ± 0.45b	-18.33
12	21.12 ± 0.39^a	17.95 ± 0.48^b	-14.98	7.95 ± 0.57^a	6.51 ± 0.48b	-18.03

[1] *Corresponding Author: Ruann Janser Soares de Castro, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Rua Monteiro Lobato, 80, CEP: 138083-862, Campinas/SP - Brasil, e-mail: ruann@unicamp.br

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Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

Fermentação com kefir como bioprocesso para melhorar as propriedades antioxidantes de lentilhas: vale a pena?

Abstract