Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B002
DOI: https://doi.org/10.24326/ICDSUPL2B002
Published online: 19 April 2023
ICDSUPL, 2, B002 (2023)
Determination of total polyphenol content in fermented products
Barbara Czosnowska1*, Magdalena Franczyk-Żarów1
1 Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, Mickiewicza Av. 21, 31-120 Krakow, Poland
* Corresponding author: barbara.czosnowska@student.urk.edu.pl
Abstract
Polyphenols found in plants may have significant antioxidant effects, and thus exhibit anti-cancer and anti-atherosclerotic properties. These noncommunicable diseases causing a significant percentage of deaths in the world. It is important to provide food products rich in polyphenols in the diet. The study compared two different types of fermented products, e.g. Japan origin fermented soybean called natto, and organic sauerkraut as a product consumed in the Eastern Europe. Organic products which were purchased commercially and homemade food produced in organic farms were compared. The aim of the study was to determine and compare the content of total polyphenols in fermented plant products. The research hypothesis assumed that the organic natto and sauerkraut are rich in polyphenols. The research material consisted of commercial organic sauerkraut, homemade organic sauerkraut, natto from trade, and homemade natto. Total polyphenols were determined by the Folin-Ciocalteu method with chlorogenic acid as a standard. Before the analysis, the products were freeze-dried, then ground and stored at -20◦C. The obtained data were statistically analyzed using the Statistica 13 program. The content of total polyphenols in the fermented products showed statistically significant differences. The highest content of polyphenols was found in natto from trade (72,91 mg/100 g d.m.), followed by sauerkraut from trade (38,21 mg/100 g d.m.). The lowest content of total polyphenols was found in natto of homemade production (22,55 mg/100 g d.m.) and two organic sauerkraut of homemade production (23,98 mg/100 g d.m. and 26,64 mg/100 g d.m.). In the group of natto products results showed that the content of total polyphenols was significantly higher in natto from trade than homemade natto. Similarly, sauerkraut from trade had a significantly higher content than homemade sauerkraut. The study showed the presence of polyphenols and significant differences in the amount of total polyphenols in all tested fermented products. It is crucial that products from trade were characterized by a significantly higher content of polyphenols in their group of products compared to homemade ones. Moreover, the statistically highest content of total polyphenols from all the tested products was found in natto from trade.
How to cite
B. Czosnowska, M. Franczyk-Żarów, 2023. Determination of total polyphenol content in fermented products. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2B002