Cai Yueyue, Abla Merhaba, Gao Lu, Wu Jinsong, Yang Lixin
School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China.
Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
Antioxidants (Basel). 2024 May 15;13(5):607. doi: 10.3390/antiox13050607.
Fermented 'Dianhong' petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin-Ciocalteu assays, and HPLC-MS/MS and HPLC-DAD methods. The results indicated that fermentation significantly increased ( < 0.05) the antioxidant activity and polyphenol concentration of 'Dianhong'. Furthermore, TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented 'Dianhong' petals with brown sugar compared to natural fermentation.
用红糖发酵的“滇红”花瓣是中国云南西北部大理州推广的一种具有生物活性的食品，富含生物活性化合物，尤其是多酚类，具有很强的抗氧化活性。本研究使用不同的分析方法评估了它们在不同发酵条件下的抗氧化活性、总酚含量和多酚浓度：DPPH自由基清除活性、Trolox等效抗氧化能力（TEAC）、铁还原抗氧化能力（FRAP）、福林-酚法以及HPLC-MS/MS和HPLC-DAD方法。结果表明，发酵显著提高了（<0.05）“滇红”的抗氧化活性和多酚浓度。此外，TFR-1发酵比自然发酵更早达到最佳生物活性。总体而言，我们发现与自然发酵相比，使用（TFR-1）是生产富含多酚的红糖发酵“滇红”花瓣更有效的策略。
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