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Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

文献类型： 外文期刊

作者： Zou, Bo 1 ; Wu, Jijun 1 ; Yu, Yuanshan 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agriculture,Guangdong Key Lab Agr Prod Pro, Guangzhou 510610, Guangdong, Peoples R China

关键词： Persimmon;Vinegar;Antioxidant activity;Fermentation;Phenolic compounds

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2017 年 26 卷 3 期

页码：

收录情况： SCI

摘要： The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, in contrast to the concentration of condensed tannin, which significantly (p < 0.05) increased during alcoholic and acetic fermentations, although followed by a decrease after aging. The phenolic compounds were characterized and quantitated. Gallic acid was the main phenolic compound, and its content increased by 14.4% during alcoholic fermentation and reduced by 53.5% during acetic fermentation. Additionally, the flavan-3-ol compounds increased during alcoholic fermentation and acetification. Vanillyl alcohol, (-)-epigallocatechin, and p-coumaric acid were not observed in persimmon puree but detected in persimmon wine and vinegar. These results indicate that alcoholic and acetic fermentation can improve the antioxidant capacity of persimmon fruit.

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