Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes

被引:12
|
作者
Xia, Ting [1 ]
Qiang, Xiao [1 ]
Geng, Beibei [1 ]
Zhang, Xiaodong [1 ]
Wang, Yiming [1 ]
Li, Shaopeng [1 ]
Meng, Yuan [1 ]
Zheng, Yu [1 ]
Wang, Min [1 ]
机构
[1] Tianjin Univ Sci & Technol, Coll Biotechnol, State Key Lab Food Nutr & Safety, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China
关键词
wolfberry; vinegar; nutrition; bioactive compounds; antioxidant activity; SACCHAROMYCES-CEREVISIAE; LYCIUM; ACID;
D O I
10.3390/ijms232415839
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Wolfberry (Lycium barbarum L.), as a kind of functional fruit, has various nutritional and bioactive components, which exhibit healthy benefits. However, wolfberry is not easy to preserve, and the intensive processing of wolfberry needs to be developed. In the present study, the changes in the phytochemical and bioactive compounds, as well as the antioxidant properties of wolfberry, were evaluated in the brewed processes. We found that the sugar contents were significantly decreased, and the total acids values were significantly increased during the fermentation processes. The sugar and fat contents were low in the wolfberry fruit vinegar after fermentation, which is of benefit to human health. In addition, amino acids were examined during the fermentation processes, and histidine, proline, and alanine were found to be the main amino acids in vinegar. The total phenolics and flavonoids contents were significantly increased by 29.4% and 65.7% after fermentation. 4-Hydroxy benzoic acid, 3-hydroxy cinnamic acid, and chlorogenic acid were the primary polyphenols in the wolfberry fruit vinegar. Moreover, the antioxidant activity of wolfberry fruit vinegar was significantly increased compared with that of wolfberry fruit after the fermentation processes. Polysaccharides and polyphenolics were strongly correlated with the antioxidant activity during the fermentation processes. The findings suggest that wolfberry fruit vinegar has a high antioxidant capability, and could be a beneficial food in the human diet.
引用
收藏
页数:12
相关论文
共 50 条
  • [31] Changes in the Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation
    Mo M.
    Zeng J.
    Li J.
    Wei Y.
    Jiang Z.
    Bao A.
    Qin W.
    Gao X.
    Science and Technology of Food Industry, 2024, 45 (04) : 238 - 249
  • [32] Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation
    Wang, Dahong
    Wang, Mengyang
    Cao, Luwei
    Wang, Xiaotong
    Sun, Jianrui
    Yuan, Jiangfeng
    Gu, Shaobin
    FOOD BIOSCIENCE, 2022, 46
  • [33] Changes in bioactive compounds during solid-state fermentation of Sphenarium purpurascens with Aspergillus oryzae
    Perez-Rodriguez, Elizabeth
    Reyes-Herrera, Alicia
    Ibarra-Herrera, Celeste C.
    Perez-Carrillo, Esther
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (12): : 6653 - 6659
  • [34] Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
    Cortez, Denny
    Quispe-Sanchez, Luz
    Mestanza, Marilu
    Oliva-Cruz, Manuel
    Yoplac, Ives
    Torres, Cesar
    Chavez, Segundo G.
    CURRENT RESEARCH IN FOOD SCIENCE, 2023, 6
  • [35] Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation
    Wang, Shuo
    Li, Chuanwei
    Wang, Ying
    Wang, Shuai
    Zou, Yongping
    Sun, Ziang
    Yuan, Lei
    FOOD BIOSCIENCE, 2023, 55
  • [36] Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai-Tibet Plateau) Natural Vinegar
    Gao, Qingchao
    Song, Yangbo
    Liang, Ying
    Li, Yahui
    Chang, Yingjiu
    Ma, Rong
    Cao, Xiaohai
    Wang, Shulin
    FOODS, 2022, 11 (09)
  • [37] Emissions of volatile organic compounds during acetic acid fermentation in vinegar industry
    Pochat-Bohatier, C
    Ghommidh, C
    ENVIRONMENTAL TECHNOLOGY, 1999, 20 (09) : 995 - 1000
  • [38] Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening
    Jesus Periago, Maria
    Garcia-Alonso, Javier
    Jacob, Karin
    Belen Olivares, Ana
    Jose Bernal, Ma
    Dolores Iniesta, Ma
    Martinez, Carmen
    Ros, Gaspar
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 (08) : 694 - 708
  • [39] Phytochemical characterization and antioxidant potential of melon by-products as a gold mine of bioactive compounds
    Namet, Saba
    Khan, Moazzam Rafiq
    Shabbir, Muhammad Asim
    Din, Ahmad
    Bhat, Zuhaib F.
    Aadil, Rana Muhammad
    BIOMASS CONVERSION AND BIOREFINERY, 2025, 15 (04) : 5031 - 5041
  • [40] Aralia cordata Thunb. as a Source of Bioactive Compounds: Phytochemical Composition and Antioxidant Activity
    Puzeryte, Viktorija
    Viskelis, Pranas
    Balciunaitiene, Aiste
    Streimikyte, Paulina
    Viskelis, Jonas
    Urbonaviciene, Dalia
    PLANTS-BASEL, 2022, 11 (13):