Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 563-571
Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
Bo Zou1, Jijun Wu1, Yuanshan Yu1, Gengsheng Xiao1, Yujuan Xu1
1 Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, Guangdong Province, People’s Republic of China
The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, in contrast to the concentration of condensed tannin, which significantly (p<0.05) increased during alcoholic and acetic fermentations, although followed by a decrease after aging. The phenolic compounds were characterized and quantitated. Gallic acid was the main phenolic compound, and its content increased by 14.4% during alcoholic fermentation and reduced by 53.5% during acetic fermentation. Additionally, the flavan-3-ol compounds increased during alcoholic fermentation and acetification. Vanillyl alcohol, (-)-epigallocatechin, and p-coumaric acid were not observed in persimmon puree but detected in persimmon wine and vinegar. These results indicate that alcoholic and acetic fermentation can improve the antioxidant capacity of persimmon fruit.
Persimmon, Vinegar, Antioxidant activity, Fermentation, Phenolic compounds
Food Science and Biotechnology 2017 ; 26(3): 563-571