title: Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity ofEucalyptus camaldulensisandLitsea glaucescensInfusions Fermented with Kombucha Consortium.
abstract: Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages ofEucalyptus camaldulensisandLitsea glaucescenswere compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profile measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50% of DPPH radical (i.e. lower IC50). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14% ofE. camaldulensisand 49% ofL. glaucescens); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC50than positive control (captopril). The present study demonstrated that fermentation has an influence on the concentration of phenolics and their potential bioactivity.E. camaldulensisandL. glaucescenscan be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: Claudia I
authors.initials: CI
authors.lastname: Gamboa-Gómez
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: Rubén F
authors.initials: RF
authors.lastname: González-Laredo
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: José Alberto
authors.initials: JA
authors.lastname: Gallegos-Infante
authors.affiliation: European University of Madrid, Calle Tajo, s/n, Villaviciosa de Odón, ES-28670 Madrid, Spain.
authors.forename: Mş Del Mar Larrosa
authors.initials: MD
authors.lastname: Pérez
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: Martha R
authors.initials: MR
authors.lastname: Moreno-Jiménez
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Flores-Rueda
authors.affiliation: Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico.
authors.forename: Nuria E
authors.initials: NE
authors.lastname: Rocha-Guzmán
keywords: antioxidant activity; fermented beverages; herbal infusions; kombucha; polyphenols