title: Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds.
abstract: Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.2 10(9) CFU/ml showed the highest DPPH scavenging activity, with inhibition rate of 57.07 ± 0.57 % and an antioxidant activity (TAA = 43.47 ± 0.663 % and AAC = 172.65 ± 5.57), which increase with cell concentrations. When L. plantarum LAB 1 was administered to oxidative enzymes, residual activities decreased significantly with cell concentrations. The use of L. plantarum LAB 1 on olives process, favours the increase of the antioxidant activity (24 %). HPLC results showed a significant increase of orthodiphenols (74 %). Viable cells of strain were implicated directly on minimum media growth with 500 mg/l of olive phenolic compounds. Results showed an increase in their antioxidant activity. CG-SM analysis, identify the presence of compounds with higher antioxidant activity as vinyl phenol and hydroxytyrosol.
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Faten
authors.initials: F
authors.lastname: Kachouri
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Hamida
authors.initials: H
authors.lastname: Ksontini
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Manel
authors.initials: M
authors.lastname: Kraiem
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Khaoula
authors.initials: K
authors.lastname: Setti
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Manel
authors.initials: M
authors.lastname: Mechmeche
authors.affiliation: Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), BP: 676. 1080, Tunis, Tunisia ; Superior School of Food Industry at Tunis (ESIAT), 58 street Alain Savary, 1003 Tunis, Tunisia.
authors.forename: Moktar
authors.initials: M
authors.lastname: Hamdi
keywords: Antioxidant activity; Competition; L. plantarum; Olive; Phenolic compounds