Food Science and Biotechnology

, Volume 26, Issue 1, pp 89–95 | Cite as

Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

Article

Abstract

This study aimed to identify the effects of soaking time and fermentation temperature and period on the total phenolics, total flavonoids, and antioxidant activity of maesil extract. Green maesil fruits were fermented with brown sugar at 15 or 25°C for one year. After soaking maesil for 90 days, the fruits were removed and the remaining liquid was further ripened for 275 days, whereas other samples continued to ferment with maesil until 365 days. Total phenolics, total flavonoids, and antioxidant activities of the extracts fermented with maesil for one year were higher compared with those wherein the fruits were removed at day 90. The total phenolic and total flavonoid contents were relatively higher at 15°C, whereas the ABTS and ferric-reducing antioxidant power (FRAP) activities were significantly higher at 25°C. The total phenolic and total flavonoid contents highly correlated with the antioxidant activities. These results show that fermentation temperature plays a critical role in enhancing the phenolic compounds and antioxidant activity of maesil extract.

Keywords

maesil extract fermentation antioxidant activity total phenolics total flavonoids 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.Major of Food & Nutrition, Division of Applied Food SystemSeoul Women’s UniversitySeoulKorea

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