1Laboratory of Physical Chemistry of Macromolecules and Biological Interfaces, Mascara University, Algeria.
2Bioconversion Laboratory, Microbiology Engineering and Health Safety, Mascara University, Algeria.
*Corresponding Author: N. Ouis, Laboratory of Physical Chemistry of Macromolecules and Biological Interfaces, Mascara University, Algeria, Email: naouel.ouis@univ-mascara.dz
Online Published on 05 April, 2023.
This study was conducted to evaluate the antioxidant activity of the pod pea essential oil and to determine the potential use of this vegetable waste as a medium for lactic acid production by Lactobacillus plantarum.
Antioxidant activity of the essential oil was determined by DPPH, iron reducing and lipid peroxidation methods. Pod pea syrup was obtained by addition of two litres of water at 80-85°C to 800 g of pod pea for 2 h. Other syrups were obtained under the same conditions by partially substituting 40 g of pod pea for the same amount of glucose, date and carob.
At a concentration of 1000 μg mL-1, the pod pea essential oil demonstrated good DPPH scavenging activity 89.30±1.4% as well as significant iron reducing. This oil is effective at inhibiting the lipid peroxidation. An important quantity of biomass (optical density of 1.55) and lactic acid 20.4 g L-1 were produced. The replacement of 20 g L-1 pod pea by the same quantity of glucose, date and carob improves the production of lactic acid.
Antioxidant, Essential oil, Fermentation, Lactobacillus plantarum, Pod pea
