Abstract:

Japonica rice, corn and a blend of taro and corn were used as starch sources to prepare Zhahaijiao, a Chinese
traditional fermented chili product, and changes in reducing powder, oxygen radical absorbance capacity (ORAC), and the
contents of total polyphenols, total flavonoids, VC, VE and lactic acid were measured during the fermentation process. These
antioxidant parameters were further analyzed by principal comment analysis (PCA) to obtain the optimal fermentation time
when Zhahaijiao had the highest antioxidant capacity. The results showed that Zhahaijiao prepared with all investigated
starches had the highest comprehensive score when fermentation time was 30 days, which was much higher than those at
other fermentation times investigated. PCA analysis suggested that total polyphenols and lactic acid were the dominant
contributors. Through further analysis, antioxidant capacity of Zhahaijiao made with japonica rice was better than that from
two other starches.

Key words: Zhahaijiao, fermentation, chemical antioxidant capacity, principal component analysis