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Research on the Development and Biological Activity of an Antioxidant Compound Fruit and Vegetable Ferment

文献类型： 外文期刊

作者： Wang, Mei 1 ; Zhou, Baolin 2 ; Shi, Jing 1 ; Xu, Yu 1 ; Yang, Yan 1 ; Li, Ni 1 ; Li, Piwu 3 ; Jiang, Lihua 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Agr Resources & Environm, Jinan 250100, Shandong, Peoples R China

2.Shandong Univ Tradit Chinese Med, Jinan, Shandong, Peoples R China

3.Qilu Univ Technol, Key Lab Microbial Engn, Shandong Acad Sci, Shandong 250353, Shandong, Peoples R China

关键词： Ferment; total sugar; plant polyphenol; flavonoid; riboflavin; proantho cyanidins; antioxidant

期刊名称：2ND INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FSBE 2019)

ISSN： 0094-243X

年卷期： 2020 年 2208 卷

页码：

收录情况： SCI

摘要： Using fruits and vegetables rich in various natural antioxidant active ingredients as main raw materials, Lactobacillus rhamnoides 217-1, 217-3 and 217-8, which have the ability to remove cholesterol efficiently, were selected to produce ferment. The contents of total sugar, polyphenols, flavonoids and their ability to inhibit the oxidation of free radicals were determined. Compared with the control solution, the antioxidant active component polyphenols and flavonoids increased by 29.3 mg/L and 58 mg/L, riboflavin content increased 3.5 mg/L, proantho cyanidins content increased 16 mg/L, free radical scavenging antioxidant capacity increased 100%. Based on this, the conclusion was proposed that the nutrient components and the comprehensive antioxidant ability of the fermentation of compound fruits and vegetables are significantly increased, which can prevent lipid peroxidation, promote cell proliferation and scavenge free radicals in body. It is of important potential for preventing premature aging skin and delaying aging and other aspect.

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