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Outline
To investigate the dynamic changes in functional components and antioxidant activity during the co-fermentation of Angelica sinensis extract with fruit juices of Ruanerli and apple for fruit vinegar production, and develop a new product of Angelica sinensis compound fruit vinegar.
The dynamic changes in total flavonoid content and total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, hydroxyl free radical scavenging rate and total antioxidant capacity [ferric reducing antioxidant power (FRAP)] during the fermentation of Angelica sinensis compound fruit vinegar were analyzed by spectrophotometry assays. Pearson correlation analysis was used to explore the relationship between the indicators.
During fermentation, the total flavonoid content of the fermentation broth decreased overall, while the total phenolic content generally increased. The functional indicators of the composite fermentation system were generally superior to those of the single raw material group. The total flavonoid and phenolic content of the apple-Angelica sinensis composite group were significantly higher than those of the Angelica sinensis group at the beginning(P<0.05), reaching 59.6 times and 2.37 times, respectively. By the end of fermentation, the composite groups showed significant increases in total phenolic content, total antioxidant capacity and DPPH radical scavenging rate (P<0.05). The apple-Angelica sinensis compound vinegar reached the highest total antioxidant capacity, reaching 1.231 μmol Trolox/g, while the Ruanerli-Angelica sinensis compound fruit vinegar exhibited the most pronounced total antioxidant capacity improvement, reaching approximately 6 times that of the Angelica sinensis fermentation broth at the end of fermentation, and the DPPH scavenging rate increased by 105.74%. Correlation analysis indicated significant positive correlations between total phenolic content and total antioxidant capacity in composite systems (P<0.05), and a significant positive correlation between total flavonoid content and hydroxyl free radical scavenging rate (P<0.05).
The combined fermentation of Angelica sinensis extract and fruit juices exhibits a synergistic effect, which can significantly enhance the antioxidant activity of fruit vinegar. Among them, the antioxidant performance of the Ruanerli-Angelica sinensis compound vinegar is the most significantly improved. This study provides a theoretical basis for the development of functional fruit vinegars through co-fermentation of Chinese medicinal herbs such as Angelica sinensis and fruits such as Ruanerli.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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