Work

Modulation of phenolic compounds in murta (Ugni molinae Turcz) juice by lactic fermentation in monoculture and coculture: identification and quantification of extractable and non-extractable fractions by HPLC-QTOF-MS

Year: 2025

Type: article

Abstract: Controlled lactic acid fermentation may be a strategy for valorization of plant matrices such as murta ( Ugni molinae Turcz), a Chilean berry rich in phenolic compounds. This study evaluated the effect of fermentation in monoculture with Lactobacillus acidophilus and Lactiplantibacillus plantarum , as well as in coculture, under two optimized conditions (SAW and GDF) on the content, structural profile, and antioxidant capacity of extractable (EP) and hydrolysable (HP) polyphenols in murta juice. High Performance Liquid Chromatography coupled to Quadrupole Time-of-Flight Mass Spectrometry (HPLC-QTOF-MS) analysis identified 59 EP compounds, including methylated and glycosylated derivatives not previously reported in murta, evidencing a fermentation-induced structural reconfiguration. Additionally, 13 compounds (not present in unfermented samples) were identified in the hydrolysable polyphenol fraction, demonstrating the contribution of this constituent to a comprehensive assessment of the murta phenolic profile. The results showed significant increases in extractable polyphenols and their antioxidant activity (FRAP and ABTS) in GDF conditions, highlighting the coculture (323 ± 18 mg/100 g dw) as the most effective. These findings confirm that using optimized fermentative conditions, particularly in coculture, not only increases the concentration and diversity of phenolic compounds but also underscores the importance of integrating extractable and hydrolysable polyphenol fractions to broaden the utilization of murta juice in developing fermented beverages with enhanced functional properties. • Murta juice fermentation modified extractable and non-extractable phenolic compounds. • The phenolic profiles changed after lactic fermentation of murta juice. • New methylated, glycosylated, and acylated phenolics emerged after fermentation. • Cocultures exhibited superior capability to biotransform phenolic compounds.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.146954

Authors: C.J. Gomes-Lobo, J.R. Pérez-Correa, W. Franco, J. Pérez-Jiménez

Institutions: Pontificia Universidad Católica de Chile, National Autonomous University of Honduras, Instituto de Salud Carlos III, Centro de Investigación Biomédica en Red Diabetes y Enfermedades Metabólicas Asociadas, Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930