Effects of lactic acid bacteria fermentation on phenolic compounds and antioxidant activity of coffee husk extract
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Abstract
This study aimed to evaluate the effects of fermentation using lactic acid bacteria strains on phenolic compounds and antioxidant activity of coffee husk extracts. The results showed that Lacticaseibacillus paracasei LC increased the total phenolic content (TPC) from 15.30 to a maximum of 16.65 mg GAE/g after 12 h. L. paracasei LC maintained stable levels of chlorogenic acid (CGA) and caffeic acid (CA), leading to high ABTS radical scavenging activity, which peaked at 17.89 mg ascorbic acid equivalents per gram (mg AAE/g) at 36 h. Lactiplantibacillus plantarum LP exhibited the strongest proliferation and reduced caffeine content by 15.3% after 48 h; but also caused a decline in phenolic content and antioxidant capacity during the 24-48h. These findings indicate that fermentation efficiency depends on strain characteristics and fermentation time. Specifically, L. paracasei LC and Limosilactobacillus fermentum LF are suitable for developing antioxidant-rich functional beverages, while L. plantarum LP highlights its potential application in the production of low-caffeine fermented products from coffee husks.
Tóm tắt
Nghiên cứu nhằm đánh giá ảnh hưởng của quá trình lên men bằng các chủng vi khuẩn lactic (LAB) đến hàm lượng các hợp chất phenolic và hoạt tính chống oxy hóa của dịch vỏ cà phê. Kết quả cho thấy Lacticaseibacillus paracasei LC giúp tăng hàm lượng phenolic tổng số (TPC) từ 15,30 mg GAE/g lên mức tối đa 16,65 mg GAE/g sau 12 giờ. Đồng thời, L. paracasei LC duy trì hàm lượng axit chlorogenic (CGA) và axit caffeic (CA) ổn định, giúp dịch lên men đạt hoạt tính chống oxy hóa ABTS cao, đạt mức 17,89 mg AAE/g tại thời điểm 36 giờ. Trong khi đó, Lactiplantibacillus plantarum LP sinh trưởng mạnh nhất và làm giảm 15,30% hàm lượng caffeine sau 48 giờ, nhưng cũng làm giảm hàm lượng phenolic và hoạt tính chống oxy hóa trong giai đoạn 24 - 48 giờ. Những kết quả này khẳng định hiệu quả lên men phụ thuộc vào đặc tính chủng và thời gian lên men. Trong đó, L. paracasei LC và Limosilactobacillus fermentum LF phù hợp để phát triển đồ uống chức năng giàu chất chống oxy hóa, còn L. plantarum LP lại cho thấy tiềm năng ứng dụng trong sản xuất các sản phẩm lên men giảm caffeine từ vỏ cà phê.
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