Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Abstract

Effect of sourdough fermentation, by different starter culture (lactic acid bacteria Lactococcus lactis ssp. Lactis, Weissella confusa, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and yeast Kluyveromyces marxianus subsp. Marxianus), on antioxidant capacity of rye dough and bread was determined and compared with spontaneous fermentation. The total phenolic content and antioxidant activities assessed using Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity expressed in terms of Trolox equivalents and of percentage of discoloration, were measured. The results indicate that antioxidant activity of the rye sourdough highly depends on the type of inoculum used for fermentation and the levels of bioactive compounds change during the bread making process. Fermentation process and type of starter culture are tools to increase the bioactive compounds with antioxidant activities of the rye bread.