Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

•Fermentation strongly increased the antioxidant activity of avocado puree (AP)•Water and hexane soluble extracts showed the highest antioxidant activity.•Fermentation modified the profile of bioactive compounds of AP.•Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17.•Levels o...

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Veröffentlicht in:	Food chemistry 2020-07, Vol.317, p.126384-126384, Article 126384
Hauptverfasser:	Filannino, Pasquale, Tlais, Ali Z.A., Morozova, Ksenia, Cavoski, Ivana, Scampicchio, Matteo, Gobbetti, Marco, Di Cagno, Raffaella
Format:	Artikel
Sprache:	eng
Schlagworte:	Avocado fruit Fatty acids Hydroxy fatty acids Lactic fermentation Linoleic acid
Online-Zugang:	Volltext
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