Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (salgam) juice using green analytical chemistry method

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dc.authoridGunes Altuntas, Evrim/0000-0003-4897-9388
dc.authoridVURAL, Nilufer/0000-0003-3047-3004
dc.authoridAyhan, Kamuran/0000-0002-0206-381X
dc.contributor.authorOkcu, Gozde
dc.contributor.authorAyhan, Kamuran
dc.contributor.authorAltuntas, Evrim Gunes
dc.contributor.authorVural, Nilufer
dc.contributor.authorPoyrazogiu, Ender Sinan
dc.date.accessioned2024-12-24T19:27:28Z
dc.date.available2024-12-24T19:27:28Z
dc.date.issued2016
dc.departmentSiirt Üniversitesi
dc.description.abstractLactic acid bacteria were isolated from Shalgam (Salgam) juice samples and phenolic acid decarboxylase activity of the strains were examined by HPLC method. The isolates were identified with biochemical tests and according to the results a significant number of the strains were determined as Lactobacillus plantarum. The abilities of 21 selected isolates to decarboxylate p-coumaric, caffeic, ferulic, o-coumaric, gallic and sinapic acids were determined. Six isolates were detected to have phenolic acid decarboxylase activity. The strains GK1, GK3, GK5, GK11 and GK13 reduced both p-coumaric and caffeic acid, and all the strains except GK3 and GK12 could metabolize gallic acid to p-coumaric acid. Our results demonstrate that some important phenolics were produced by different lactic strains during Salgam fermentation process and these strains could be declared as potential starter cultures. In this study phenolic acid decarboxylase (PAD) activity of lactic acid bacteria were also determined by HPLC method in which ethanol was used as a component of the mobile phase to avoid deleterious environmental side effects associated with acetonitrile. Accordingly, ethanol can be used as a component of the mobile phase instead of acetonitrile in the HPLC method for the determination of phenolics. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipProject Supporting Unit (BAP) of Ankara University [12B4343005]
dc.description.sponsorshipThis study was a part of a Master Thesis of Gozde Okcu (Ankara University, Science Institute, Food Engineering Department) and also supported by Project Supporting Unit (BAP) of Ankara University (Project Number: 12B4343005).
dc.identifier.doi10.1016/j.lwt.2015.10.072
dc.identifier.endpage621
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84950133716
dc.identifier.scopusqualityQ1
dc.identifier.startpage615
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2015.10.072
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6651
dc.identifier.volume66
dc.identifier.wosWOS:000367413200083
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectLactic acid bacteria
dc.subjectPhenolic acid decarboxylase (PAD)
dc.subjectPhenolic compounds
dc.subjectSalgam
dc.subjectHPLC
dc.titleDetermination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (salgam) juice using green analytical chemistry method
dc.typeArticle

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