Background: Grape juice is a rich source of nutritive compounds, antioxidants and phenolic
compounds and could be a potential substrate for the production of probiotic grape juice. In this
study, the effect of probiotic incorporation, fermentation and carbonation on antioxidant activity in
grape beverage was determined.
Methods: The pasteurized persi (commercial concentrated grape juice) was inoculated with three species
of lactic acid bacteria (L. plantarum, L. rhamnosus and L. casei). The samples were subjected to
non-fermented and fermented conditions and CO2 was injected into all aseptic bottles. Antioxidant activity
and total phenol content were measured during the storage time by DPPH and Folin-Ciocâlteu
Results: The results obtained showed that the presence of probiotic and fermentation caused an increase
in antioxidant activity and phenol content however; carbonation had no significant effect on the
antioxidant activity of the product. Probiotic bacteria degrade tannins and can produce compounds
with high free hydroxyl groups which lead to an increase in the total phenol content and antioxidant
activity. CO2 can not hydrolyze large phenol contents to the small ones and therefore increase the antioxidant
Conclusion: Fermented probiotic grape beverage is a safe product with high antioxidant activity.