FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 241-248.doi: 10.7506/spkx1002-6630-20200304-065

• Component Analysis • Previous Articles     Next Articles

Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification

CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling   

  1. (1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)
  • Online:2021-05-25 Published:2021-06-02

Abstract: In order to explore the effect of fermentation with Issatchenkia terricola WJL-G4 on bioactive components in red raspberry juice, the contents of total phenolics, total flavonoids and anthocyanins in inoculated and uninoculated juices were analyzed by high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were used to discuss the correlation between the fermentation process and the bioactive components. The results showed that the contents of total phenolics and anthocyanins in the inoculated and non-inoculated groups were decreased during fermentation, while total flavonoids were significantly increased in the inoculated group after 5 days of fermentation. After 8 days of fermentation, ten phenolic acids, seven flavonoids and one aromatic compound were?identified in the juice. The contents of cryptochlorogenic acid, p-coumaric acid, raspberry ketone, rutin and quercetin were significantly increased. Among the nine components which were significantly decreased during fermentation, the contents of arbutin, gallic acid, neochlorogenic acid and caffeic acid were higher than those in the control group. The PCA results showed that the first three principal components together explained 93.098% of the total variation, which could well describe the information of bioactive components in the fermented juice. The samples fermented for 1 to 4 days located in the positive interval of the plot for PC1 had higher synthetic scores, indicating fermentation for 1 to 4 days to be optimal for acid degradation in red raspberry juice. This study provides a theoretical support for research on the deacidification properties and comprehensive utilization of I. terricola WJL-G4.

Key words: bio-deacidification; red raspberry; bioactive components; principal component analysis

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