Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves
文献类型： 外文期刊
作者： Li, Quan 1 ; Chang, Xiaoxiao 2 ; Guo, Ruixue 1 ; Wang, Qijun 1 ; Guo, Xinbo 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangzhou, Guangdong, Peoples R China
关键词： antioxidant activity; fermentation; phytochemicals; wampee leaves
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2019 年 7 卷 1 期
页码：
收录情况： SCI
摘要： Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p-coumaric acid, rutin, ferulic acid, and 7-hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p-coumaric acid, ferulic acid, and 7-hydroxycoumarin compared with rutin. The obtained results suggested that 12-day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.
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