Deep Liquid Fermentation Increased the Content of Main Active Components and Antioxidant Capacity in the Fermentation Broth of Malus doumeri Fruits from Northern Guangdong Province
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effect of deep liquid fermentation on the main active components and their antioxidant activities of fermented liquid of Malus doumeri fruits was investigated in this work. The deep liquid fermentation of Malus doumeri fruits from three different areas in northern Guangdong province was carried out by using LGG. The contents of total phenols, total flavones, total triterpenes, ORAC values, PSC, DPPH and ABTS radicals scavenging activities of fermented liquid of Malus doumeri fruits at different fermentation time were determined. There was no significant difference in the main active components and antioxidant activities of fermented liquid of Malus doumeri fruits from three different areas in northern Guangdong province and their trends were similar. The content of total phenols and triterpenes increased slightly with the increase of fermentation time, reached the maximum after 3~4 weeks, and then decreased slowly. The contents of total flavonoids increased gradually with the increase of fermentation time, and reached the maximum after 6 weeks (increased by 49.93% compared to control), then the content of total flavonoids decreased slightly. The ORAC value, PSC, DPPH and ABTS free radicals scavenging activities of fermented liquid of Malus doumeri fruits increased gradually with the prolongation of fermentation tim. The increase rate was high during initial four weeks, and then the increase rate gradually slowed down. The maximum increase rate of ORAC, PSC, DPPH and ABTS free radical scavenging activity were 6.81%, 9.29%, 56.42% and 102.30%, respectively. The deep liquid fermentation of Malus doumeri fruits which produced in northern Guangdong province was conducted by LGG, which can increase the contents of total phenols, total flavones, total triterpenes and increase their antioxidant capacities.
