Abstract
To reduce the pungency of Capsicum without the loss of its biological activity, a Capsicum sp. was fermented by Bacillus subtilis with the addition of Rapidase enzyme. At 1 day of fermentation, the capsaicin content of the Capsicum ferment with Rapidase had sharply decreased from an initial content of 11.8 to 2.8 μg/ml. The Rapidase-fermented Capsicum had higher total flavonoid and phenolic contents than the Capsicum ferment without Rapidase. In addition, ABTS radical scavenging activity was enhanced in the Rapidase-fermented Capsicum as compared to that without Rapidase. Overall, fermentation using B. subtilis and Rapidase was an efficient method to produce a non-pungent Capsicum with antioxidant properties.
Original language | English |
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Pages (from-to) | 257-262 |
Number of pages | 6 |
Journal | Applied Microbiology and Biotechnology |
Volume | 81 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2008 Nov |
Keywords
- ABTS radical scavenging activity
- Bacillus subtilis
- Capsaicin
- Capsicum fermentation
- Rapidase
ASJC Scopus subject areas
- Biotechnology
- Applied Microbiology and Biotechnology