Ghosh Satyabrata, Chakraborty Runu, Raychaudhuri Utpal
Department of Ingeniería Rural ETSI Agrónomos, Universidad Politecnica de Madrid, Madrid, Spain.
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
3 Biotech. 2015 Oct;5(5):633-640. doi: 10.1007/s13205-014-0260-7. Epub 2014 Oct 19.
Palm juice (Borassus flabellifer) is one of the most common and cheap natural juices. Fermented palm juice contains various phytochemical compounds that exhibit antioxidant activity. In the present study, we examined the effects of pH on the production of phytochemicals and their antioxidant activity during the fermentation process. The concentration of total phenolics and flavonoid compounds of fermented palm juice and their antioxidant activity were investigated at various pH. The results showed that total phenolics concentration and antioxidant activity of palm wine and palm vinegar increase as pH increases: 3.5 < 4.5 < 5.5. Maximum flavonoid concentration was obtained at pH 6.5. Measurements of antioxidant activity by conventional DPPH method and Photochem antioxidant analyzer technique were highly correlated, with a corresponding R value of 0.94.
棕榈汁（扇叶树头榈）是最常见且便宜的天然果汁之一。发酵后的棕榈汁含有多种具有抗氧化活性的植物化学化合物。在本研究中，我们考察了pH对发酵过程中植物化学物质生成及其抗氧化活性的影响。在不同pH条件下，对发酵棕榈汁中总酚和类黄酮化合物的浓度及其抗氧化活性进行了研究。结果表明，棕榈酒和棕榈醋的总酚浓度和抗氧化活性随pH升高而增加：3.5＜4.5＜5.5。在pH 6.5时获得了最高的类黄酮浓度。通过传统的DPPH法和光化学抗氧化分析仪技术测定的抗氧化活性高度相关，相应的R值为0.94。
