FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 113-116.doi: 10.7506/spkx1002-6630-201107026

• Basic Research • Previous Articles     Next Articles

Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process

ZHENG Shu-yan1,XIANG Jin-le1,2,LI Zhi-xi1,*   

  1. 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
    2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
  • Received:2010-09-13 Revised:2011-02-25 Online:2011-04-15 Published:2011-03-30
  • Contact: LI Zhi-xi E-mail:lzx580721@yahoo.com.cn

Abstract: Liquid-state submerged fermentation was employed to brew Hovenia dulcis Thunb fruit wine, and the antioxidant properties of intermediate products at different fermentation stages were comparatively evaluated based on DPPH free radical scavenging ability, reducing power and total antioxidant capacity. The results indicated that all DPPH free radical scavenging ability, reducing power and total antioxidant capacity displayed an upward trend during the fermentation. Total flavonoid content revealed a trend to decline in the alcohol fermentation stage and to ascend in the acetic acid fermentation stage. Almost no difference in reducing power before and after fermentation was observed. Total antioxidant capacity was elevated in the alcohol fermentation and slightly attenuated in the acetic acid fermentation.

Key words: Hovenia dulcis Thunb fruit juice, Hovenia dulcis Thunb fruit wine, Hovenia dulcis Thunb fruit vinegar, antioxidant activity

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