Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation,...

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Published inFood bioscience Vol. 30; pp. 100414 - 9
Main Authors Rahmani, Rami, Beaufort, Sandra, Villarreal-Soto, Silvia Alejandra, Taillandier, Patricia, Bouajila, Jalloul, Debouba, Mohamed
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2019
Elsevier
Subjects
African mustard
antioxidant activity
bioprocessing
Brassica tournefortii
butanol
Chemical and Process Engineering
chemical composition
Chemical engineering
Chemical Sciences
cytotoxicity
dietary supplements
Engineering Sciences
enzyme activity
enzyme inhibition
ethyl acetate
fermentation
Food engineering
food plants
fractionation
Kombucha
leaves
Life Sciences
Medicinal Chemistry
Tea fungus
vegetables
xanthine oxidase
Tea fungus
African mustard
Brassica tournefortii
Kombucha
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Abstract Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtOAc) and n-butanol to measure their chemical composition and bioactivity. Results showed that kombucha fermentation significantly increased total phenolic content, with the highest amounts in the EtOAc fraction. The antioxidant potential of B. tournefortii leaves was improved by fermentation of EtOAc extracts and conversely lowered in aqueous ones. Anti-acetylcholinesterase activity was increased with fermentation to reach ∼8-fold higher value in B. tournefortii EtOAc and aqueous extracts relative to unfermented samples. Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves. The findings suggested that fermentation is a promising, simple and safe bioprocess that could improve the food proprieties of less-used edible plants.
AbstractList Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtOAc) and n-butanol to measure their chemical composition and bioactivity. Results showed that kombucha fermentation significantly increased total phenolic content, with the highest amounts in the EtOAc fraction. The antioxidant potential of B. tournefortii leaves was improved by fermentation of EtOAc extracts and conversely lowered in aqueous ones. Anti-acetylcholinesterase activity was increased with fermentation to reach ∼8-fold higher value in B. tournefortii EtOAc and aqueous extracts relative to unfermented samples. Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves. The findings suggested that fermentation is a promising, simple and safe bioprocess that could improve the food proprieties of less-used edible plants.
Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtOAc) and n-butanol to measure their chemical composition and bioactivity. Results showed that kombucha fermentation significantly increased total phenolic content, with the highest amounts in the EtOAc fraction. The antioxidant potential of B. tournefortii leaves was improved by fermentation of EtOAc extracts and conversely lowered in aqueous ones. Anti-acetylcholinesterase activity was increased with fermentation to reach ∼8-fold higher value in B. tournefortii EtOAc and aqueous extracts relative to unfermented samples. Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves. The findings suggested that fermentation is a promising, simple and safe bioprocess that could improve the food proprieties of less-used edible plant
ArticleNumber 100414
Author Villarreal-Soto, Silvia Alejandra
Rahmani, Rami
Taillandier, Patricia
Bouajila, Jalloul
Debouba, Mohamed
Beaufort, Sandra
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  surname: Rahmani
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  givenname: Sandra
  surname: Beaufort
  fullname: Beaufort, Sandra
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  givenname: Silvia Alejandra
  surname: Villarreal-Soto
  fullname: Villarreal-Soto, Silvia Alejandra
  organization: Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
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  givenname: Patricia
  surname: Taillandier
  fullname: Taillandier, Patricia
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  givenname: Jalloul
  surname: Bouajila
  fullname: Bouajila, Jalloul
  email: jalloul.bouajila@univ-tlse3.fr
  organization: Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
– sequence: 6
  givenname: Mohamed
  surname: Debouba
  fullname: Debouba, Mohamed
  email: mohamed.debouba@gmail.com
  organization: Unité de Recherche, Valorisation des Biomolécules Actives, Institut Supérieur de Biologie Appliquée de Médenine, Université de Gabés, Gabés, Tunisia
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Keywords Tea fungus
African mustard
Brassica tournefortii
Kombucha
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SSID ssj0000973035
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Snippet Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The...
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StartPage 100414
SubjectTerms African mustard
antioxidant activity
bioprocessing
Brassica tournefortii
butanol
Chemical and Process Engineering
chemical composition
Chemical engineering
Chemical Sciences
cytotoxicity
dietary supplements
Engineering Sciences
enzyme activity
enzyme inhibition
ethyl acetate
fermentation
Food engineering
food plants
fractionation
Kombucha
leaves
Life Sciences
Medicinal Chemistry
Tea fungus
vegetables
xanthine oxidase
Title Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity
URI https://dx.doi.org/10.1016/j.fbio.2019.100414
https://www.proquest.com/docview/2271878037
https://hal.science/hal-02292063
Volume 30
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