Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables
The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The t...
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2024-12-01
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| author | Eliza Knez Rafał Hałasa Katarzyna Turecka Justyna Ośko Kornelia Kadac-Czapska Krzysztof Waleron Małgorzata Grembecka |
| author_facet | Eliza Knez Rafał Hałasa Katarzyna Turecka Justyna Ośko Kornelia Kadac-Czapska Krzysztof Waleron Małgorzata Grembecka |
| author_sort | Eliza Knez |
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| description | The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) was measured by the Folin–Ciocalteu (FC) method, while the total antioxidant capacity (TAC) was analyzed by CUPRAC and DPPH assays. The mean recovery for FC, CUPRAC, and DPPH was in the range of 104–105%, 97–102%, and 96–108%, while the precision amounted to 2.3, 2.75, and 5.99, respectively. The average antioxidant potential among all fermented roots decreased in the following order: beetroot > celeriac > radish > carrot > white radish. In the case of microbiological analyses, no bacteria were found in pasteurized products. However, among unpasteurized vegetables, 7 out of 11 products met the FAO/WHO criteria for probiotic foods, as they contained a sufficient number of lactic acid bacteria and lacked <i>Escherichia coli</i>. None of the tested products were contaminated with <i>Bacillus cereus</i>, <i>Salmonella</i> spp., <i>Enterococcus</i> spp., or spore-forming anaerobic bacteria. Moreover, chemometric techniques such as the Kruskal–Wallis test and cluster analysis were used to differentiate samples in view of their antioxidant potential. These analyses demonstrated the similarity of vegetable samples from the <i>Apiaceae</i> and <i>Brassicaceae</i> families while highlighting differences in antioxidant potential compared to samples from the <i>Amaranthaceae</i> family. |
| format | Article |
| id | doaj-art-8c2059b6051446a1bce741832460e6f8 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-8c2059b6051446a1bce741832460e6f82025-01-10T13:14:30ZengMDPI AGApplied Sciences2076-34172024-12-0115112110.3390/app15010121Microbiological Safety and Health Properties of Marketed Fermented Root VegetablesEliza Knez0Rafał Hałasa1Katarzyna Turecka2Justyna Ośko3Kornelia Kadac-Czapska4Krzysztof Waleron5Małgorzata Grembecka6Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Pharmaceutical Microbiology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Pharmaceutical Microbiology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Pharmaceutical Microbiology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandDepartment of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, PolandThe study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) was measured by the Folin–Ciocalteu (FC) method, while the total antioxidant capacity (TAC) was analyzed by CUPRAC and DPPH assays. The mean recovery for FC, CUPRAC, and DPPH was in the range of 104–105%, 97–102%, and 96–108%, while the precision amounted to 2.3, 2.75, and 5.99, respectively. The average antioxidant potential among all fermented roots decreased in the following order: beetroot > celeriac > radish > carrot > white radish. In the case of microbiological analyses, no bacteria were found in pasteurized products. However, among unpasteurized vegetables, 7 out of 11 products met the FAO/WHO criteria for probiotic foods, as they contained a sufficient number of lactic acid bacteria and lacked <i>Escherichia coli</i>. None of the tested products were contaminated with <i>Bacillus cereus</i>, <i>Salmonella</i> spp., <i>Enterococcus</i> spp., or spore-forming anaerobic bacteria. Moreover, chemometric techniques such as the Kruskal–Wallis test and cluster analysis were used to differentiate samples in view of their antioxidant potential. These analyses demonstrated the similarity of vegetable samples from the <i>Apiaceae</i> and <i>Brassicaceae</i> families while highlighting differences in antioxidant potential compared to samples from the <i>Amaranthaceae</i> family.https://www.mdpi.com/2076-3417/15/1/121food microbiologyfermented rootsantioxidant potential |
| spellingShingle | Eliza Knez Rafał Hałasa Katarzyna Turecka Justyna Ośko Kornelia Kadac-Czapska Krzysztof Waleron Małgorzata Grembecka Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables Applied Sciences food microbiology fermented roots antioxidant potential |
| title | Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables |
| title_full | Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables |
| title_fullStr | Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables |
| title_full_unstemmed | Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables |
| title_short | Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables |
| title_sort | microbiological safety and health properties of marketed fermented root vegetables |
| topic | food microbiology fermented roots antioxidant potential |
| url | https://www.mdpi.com/2076-3417/15/1/121 |
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