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Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress

Fernanda Silva Farinazzo (Department of Food Science and Technology, State University of Londrina Centre of Agricultural Sciences, Londrina, Brazil)
Tiago Bervelieri Madeira (Department of Chemistry, State University of Londrina Centre of Exact Sciences, Londrina, Brazil)
Maria Thereza Carlos Fernandes (Department of Food Science and Technology, State University of Londrina Centre of Agricultural Sciences, Londrina, Brazil)
Carolina Saori Ishii Mauro (Department of Food Science and Technology, State University of Londrina Centre of Agricultural Sciences, Londrina, Brazil)
Adriana Aparecida Bosso Tomal (Department of Food Science and Technology, State University of Londrina Centre of Agricultural Sciences, Londrina, Brazil)
Suzana Lucy Nixdorf (Department of Chemistry, State University of Londrina Centre of Exact Sciences, Londrina, Brazil)
Sandra Garcia (Department of Food Science and Technology, State University of Londrina Centre of Agricultural Sciences, Londrina, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 17 September 2020

Issue publication date: 20 January 2021

204

Abstract

Purpose

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the effect of the antioxidant quercetin on the response to cellular oxidative stress.

Design/methodology/approach

The kinetic parameters, the content of phenolic compounds, the quantity of quercetin and the antioxidant activity were determined during the fermentation process. The effect of quercetin on cellular oxidative stress was also investigated.

Findings

The content of phenolic compounds, the antioxidant activity and the quercetin concentration were higher in the organic fermented apple pulp (ORG) than in the conventional fermented apple pulp (CON). However, both apple pulps were considered ideal substrates for the growth of S. boulardii, suggesting that they are potentially probiotic. After fermentation, the quercetin concentration in the ORG treatment and YPDQ treatment (YPD broth with 0.1 mg quercetin rhamnoside/mL) increased viability by 9%, while in the CON treatment generated there was an increase of 6% in viability, compared to the YPD control treatment (YPD broth).

Originality/value

The high concentration of quercetin in the organic apple pulp supports the proposal that quercetin reduces the oxidative stress mediated by reactive oxygen species through its antioxidant action on S. boulardii that have similarities to mammalian eukaryotic cells. These findings suggest that fermented organic apple pulp could be consumed as a potential non-dairy probiotic product.

Keywords

Acknowledgements

This research was developed thanks to the Londrina State University, and it was supported by the National Council of Scientific and Technological Development (CNPq).

Citation

Silva Farinazzo, F., Bervelieri Madeira, T., Carlos Fernandes, M.T., Ishii Mauro, C.S., Bosso Tomal, A.A., Nixdorf, S.L. and Garcia, S. (2021), "Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress", British Food Journal, Vol. 123 No. 2, pp. 520-534. https://doi.org/10.1108/BFJ-07-2019-0564

Publisher

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Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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