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Structural characterisation and antioxidant activity of melanoidins from high-temperature fermented apple

文献类型： 外文期刊

作者： Zhu, Zuoyi 1 ; Zhang, Yu 1 ; Wang, Wei 1 ; Huang, Zhongping 2 ; Wang, Junhong 1 ; Li, Xue 1 ; Sun, Suling 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Qual & Standard Agr Prod, Hangzhou 310021, Peoples R China

2.Zhejiang Univ Technol, Coll Chem Engn, Hangzhou 310014, Peoples R China

关键词： Antioxidant activity; high‐ temperature fermented apple; melanoidins; structural characterisation

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 5 期

页码：

收录情况： SCI

摘要： High-temperature fermented apple is a new fermented product with characteristic black appearance, which is prepared through natural fermentation of whole fresh apple at controlled high temperature (60-90 degrees C) and humidity (relative humidity of 50-90%). In this work, melanoidins from high-temperature fermented apple were obtained by ultrafiltration and subsequent diafiltration. The structural characterisation of melanoidins was investigated in the present study. Results showed that the molecular weight of the obtained melanoidins was about 179 kDa and the melanoidins were comprised primarily of furans by pyrolysis-gas chromatography-mass spectrometry. Antioxidant activities of the high-temperature fermented apple and its melanoidins were evaluated by ABTS, DPPH, hydroxyl radicals, ferric reducing antioxidant power and Fe2+-chelating assays. Both high-temperature fermented apple and its melanoidins showed extremely high antioxidant activities in scavenging hydroxyl radicals. High correlation between the antioxidant activity assayed methods and the physicochemical characteristics of melanoidins was obtained. The contribution of melanoidins to the total antioxidant capacity of high-temperature fermented apple was determined.

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