Authors: Yuri Lee Jisun Oh YongSeob Jeong
Publish Date: 2015/10/31
Volume: 24, Issue: 5, Pages: 1817-1821
Abstract
High valueadded food materials were developed based on enhancement of phenolic contents in Cudrania tricuspidata leaves using fermentation of silkworm thorn leaves with Lactobacillus derived from Korean soybean paste Ethanol extracts from fermentates were examined for antioxidant activities and flavonoid and corresponding glycoside contents Radical scavenging activities were increased by approximately 20 after fermentation Two prominent spectral peaks in fermentates that increased in size compared with nonfermentates were identified as quercetin m/z 3011 and kaempferol m/z 2853 Three peaks that decreased in size in fermentates were identified as quercetin7Obetaglucopyranoside m/z 4631 kaempferol3Obetaglucopyranoside m/z 4471 and kaempferol7Obetaglucopyranoside m/z 4472 Conversion of flavonoid glycosides to flavonols quercetin and kaempferol occurred in silkworm thorn leaves due to fermentation with Lactobacillus
Keywords: