Publication: Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats
Issued Date
2012-11-01
Resource Type
ISSN
13652621
09505423
09505423
Other identifier(s)
2-s2.0-84867995970
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology. Vol.47, No.11 (2012), 2380-2387
Suggested Citation
Plangpin Pianpumepong, Anil Kumar Anal, Galayanee Doungchawee, Athapol Noomhorm Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats. International Journal of Food Science and Technology. Vol.47, No.11 (2012), 2380-2387. doi:10.1111/j.1365-2621.2012.03113.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/13377
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Title
Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats
Abstract
Lactobacillus plantarum, used as starter culture to produce turmeric beverages, was isolated and screened from the turmeric rhizomes. Fermented turmeric beverages were evaluated for its antioxidant activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric-reducing antioxidant power (FRAP) assay. The fermentative process resulted in an increase in antioxidant activity. The absorption of turmeric powder, turmeric powder-mixed encapsulated probiotic (TP) and encapsulated fermented turmeric beverage (TB) in rats was measured in terms of antioxidant activity in the plasma. Plasma antioxidant concentration was higher in rats administrated fermented turmeric beverage than other turmeric products, at all the time points. The maximum concentration (C max ) value and area under the plasma concentration versus time curve (AUC) were higher in the rat administered with TB. The value was lower in the plasma of rats administered with turmeric powder and TP. The results indicated that the fermentative turmeric possesses better bioavailability and in accordance with the concentrations of polyphenolic compounds in the rat plasma. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.