Abstract:

This study was designed to explore changes in functional components during the fermentation process of
Zhahaijiao, a traditional Chinese fermented chili product, made with three different starches, namely japonica rice flour, corn
flour and a corn flour-taro shreds mixture, respectively. The results showed that compared with the unfermented control,
vitamin C content of Zhahaijiao with each of the three starches fermented for 90 days was significantly decreased while
vitamin E remained stable. In addition carotenoids content and color value had little changes. Capsaicin and dihydrocapsaicin
presented a downward trend with the extension of fermentation time, and Zhahaijiao with a ratio of chili to corn flour to taro
shreds of 1:0.5:0.5 by weight had higher contents of these compounds. The contents of free and total polyphenols as well
as free and total flavonoids in three kinds of Zhahaijiao were increased firstly and then decreased, and reached a relatively
high level after fermentation for 30–45 days (P < 0.05); they were more abundant in Zhahaijiao with japonica rice flour or
taro shreds. Overall, Zhahaijiao with taro or rice starch contained high contents of some functional components. Zhahaijiao
fermented for 30–45 days was more suitable for consumption because of the higher contents of functional components.

Key words: Zhahaijiao, starch source, antioxidant nutrients, carotenoids, polyphenols, flavonoids