Preparation and Quality Analysis of Medicinal Mulberry Jiaosu (Ferment)
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Abstract:
Medicinal mulberry is one of the ancient fruit tree species in Xinjiang, and is regarded as a precious health fruit and folk medicine of the Uyghur people. In this study, the medicinal mulberry in Hotan, Xinjiang was used as the raw material to develop the medicinal mulberry Jiaosu. Comprehensive evaluation of its quality and antioxidant activity was conducted to establish a theoretical foundation for the development and utilisation of medicinal mulberry. The results showed that the total phenols, total flavonoids, total amino acids (TAA) and superoxide dismutase (SOD) activity in the Jiaosu products obtained via fermentation of medicinal mulberry increased significantly, with the total phenols increasing from 7.21 mg/g to 15.84 mg/g, total flavonoids increasing from 5.50 mg/g to 15.86 mg/g, anthocyanin content decreasing from 5.17 mg/g to 3.54 mg/g, TAA increasing from 230.05 mg/100 g increased to 518.47 mg/100 g, SOD activity increasing from 1 928.57 U/mL to 2 532.86 U/mL, and DPPH and ABTS+ radical scavenging rates increasing to 70.85% and 88.83%, respectively. Total phenols and SOD activity showed a significant positive correlation with antioxidant activity (P<0.05). The number of volatile flavour substances in the Jiaosu products increased from 35 to 40. According to the Odor Activity Value (OAV) and Principal Component Analysis (PCA) results, the key volatile characteristic flavor substances of the medicinal mulberry Jiaosu were identified as ethyl caprate, ethyl tetradecanoate, ethyl laurate, and linalool, which give “fruity”, “sweet” and “herbal” flavors, making the Jiaosu to be more harmonious and mellow. The study showed that the nutrient composition, flavor and antioxidant capacity of the fermented medicinal mulberry were significantly improved, which provides a theoretical basis for the development and utilization of medicinal mulberry.
