Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities

The leaves of Psidium guajava L. (PGL) were co-fermented with Monascus anka and bacillus sp. to promote the release of insoluble-bound polyphenol components. The variation tendency of polyphenols contents were tracked during fermentation. Polyphenol compounds from unfermented PGL (UPGL) and fermente...

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Bibliographic Details
Main Authors: Lu Wang, Qi Bei, Yanan Wu, Wenzhen Liao, Zhenqiang Wu
Format: Article
Language:English
Published: Elsevier 2017-05-01
Series:Journal of Functional Foods
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301019