Study on Changes in the Biochemical Indicators and Antioxidant Activity of Broccoli Enzyme during Fermentation
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Abstract:
Broccoli was used as the raw material for fermentation, and yeast, lactic acid bacteria, and acetic acid bacteria were added to carry out mixed fermentation to study the changes of biochemical indicators and antioxidant activity in broccoli Jiaosu during fermentation. In this study, the changes of biochemical indicators were investigated by monitoring the changes in the pH value, total number of colonies, total amounts of carbohydrate, ethanol, lactic acid, and acetic acid. Further, the antioxidant activity was studied by measuring the total phenol, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate, superoxide dismutase (SOD) activity, and oxygen radical absorbance capacity (ORAC). The results showed that during fermentation, the pH value decreased constantly from the original 4.49±0.02 to 3.51±0.03. The highest total number of colonies was observed on the third day, which was 9.03(±0.45)×107 CFU/mL. Carbohydrate present in the medium was consumed by the microbes resulting in the reduction of its total concentration from 213.20±0.12 mg/mL to 79.24±0.07 mg/mL. Finally, the contents of ethanol, lactic acid, and acetic acid were 28.23±0.06 mg/mL, 7.89±0.05 mg/mL, and 11.66±0.05 mg/mL, respectively. The total phenolic content, DPPH radical scavenging ability, SOD activity, and ORAC showed an increasing trend during the first seven days and tended to remain stable after day seven. The total phenolic content showed positive correlations with DPPH radical scavenging rate and ORAC (p<0.01). Compared with the mulberry enzyme prepared by the laboratory, broccoli enzyme had a higher DPPH radical scavenging rate and better antioxidant activity.
