ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Development of Cereal Bars Enriched with Andean Grains and Patagonian Calafate (Foods (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
Calafate is a native barberry of Patagonia, used in culinary and medicinal practices since ancient times. The aim of this work was to analyze the ability of lactic acid bacteria (LAB) isolated from calafate fruits and flowers, to increase the phenolic compound concentration and antioxidant capacity as well as to inhibit metabolic-related enzymes in fermented calafate juices. The sensory attributes of the selected fermented juice were also analyzed. The LAB strains grew between 1.33 ± 0.03 and 2.61 ± 0.30 log CFU/ml in the calafate juices at 24 h. Fructobacillus fructosus B7 consumed glucose and fructose the most (2.30 ± 0.45 g/L and 3.73 ± 0.44 g/L, respectively) and produced mannitol (3.89 ± 0.77 g/L). The fermented juice by Lacticaseibacillus paracasei B4 showed the highest total phenolic compound concentration (2662.58 ± 344.51 mg GAE/100 ml) and antioxidant capacity (38916.42 ± 2157.52 µmol TE/100 ml). The fermented juices inhibited the activity of metabolic syndrome-related enzymes. The lower IC
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