Antioxidant activity of Kluyveromyces marxianus yeast extracts
Abstract
Antioxidants are compounds that contribute to the preservation of food. The extracts from yeasts of the genus Saccharomyces have been used as antioxidant. However, recently the yeasts of the genus Kluyveromyces have been recognized with similar properties and even superior, therefore, the objective of this study was to obtain extracts of K. marxianus yeast strains (OFF1 and SLP1) and evaluate their in vitro antioxidant activity. The in vitro antioxidant capacity was evaluated by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical extinction test, hydrogen peroxide reduction, ferric ion reduction and anti-lipoperoxidation. The results were compared with those obtained from an extract of a yeast S. cerevisiae (W303-A), taking as reference the activity of a solution of ascorbic acid. The extract classified as S:2 of the K. marxianus SLP1 yeast, generated the highest antioxidant activity, which was related with its reduced glutathione concentration.
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