Effect of Lactic Acid Bacteria Fermentation on the Sugar and Polyphenol Contents of Longan Pulp
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Abstract:
The effect of lactic acid bacteria fermentation on the sugars, phenolics, flavonoids, and mono-phenols of longan pulp was investigated in this study. The results showed that after lactic acid bacteria fermentation, the amounts of total and reduced sugar in longan pulp decreased markedly by 48.59% and 38.42%, respectively (p<0.05). The concentrations of total phenolics and flavonoids in longan pulp showed an upward trend after an initial decrease during fermentation. The concentration of total phenolics after fermentation was 47.8 mg GAE/100 g, which showed no significant difference compared with that before fermentation (p>0.05). The amount of total flavonoids after fermentation was 13.7 mg CE/100 g, which significantly increased by 28.0% compared to that before fermentation (p<0.05). In addition, lactic acid bacteria fermentation could increase the concentrations of free gallic acid, ferulic acid, and quercetin, as well as reduce the amounts of bound gallic acid, ferulic acid, and quercetin. The concentrations of protocatechuic acid and rutin, which only existed in free forms, markedly increased in the process of fermentation, and the amount of bound vanillic acid decreased dramatically. These results suggest that lactic acid bacteria fermentation can significantly reduce the amounts of total sugars and sugars, increase the total flavonoid content, and increase the amounts of gallic acid, ferulic acid, quercetin, protocatechuic acid, rutin, and free mono-phenols. This study could provide guidance for the development of longan pulp products fermented by lactic acid bacteria.
