Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori

文献类型： 外文期刊

第一作者： Lin, Sen

作者： Lin, Sen;Zhu, Qinqin;Wen, Lingrong;Yang, Bao;Jiang, Guoxiang;Jiang, Yueming;Gao, Haiyan;Chen, Feng;Lin, Sen;Zhu, Qinqin;Jiang, Guoxiang

作者机构：

关键词： Quercetin;Kaempferol;Aspergillus awamori;Dehydroxylation;Litchi;Pericarp

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Our previous work exhibited Aspergillus awamori fermentation of the litchi pericarp increased significantly antioxidant activity and DNA protection effect. In this present study, the litchi pericarp and its aqueous-organic extracted residues were fermented by A awamori in order to elucidate the enhanced beneficial effects. The study identified that rutin which present in litchi pericarp could be deglycosylated to form quercetin and quercetin-3-glucoside after the fermentation. Application the standard compounds (rutin, quercetin 3-glucoside, quercetin, kaempferol-3-glucoside and kaempferol) further revealed the effective biotransformation by A awamori fermentation. It was hypothesised that rutin was initially dehydroxylated to form kaempferol-3-rutinoside and then deglycosylated to form kaempferol-3-gluco-side and kaempferol. To our best knowledge, it is the first report on dehydroxylated effect of polyphenols caused by A. awamori fermentation. Thus, A. awamori fermentation can provide an effective way to produce health benefiting value-added products from litchi pericarp in food industry.

分类号： TS2`TS201.2

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