Effects of different fermentation agents on antioxidant activity of fig jiaosu in vitro

Figs were used as the main raw material to prepare fig jiaosu.
The sensory score, soluble solid content, pH value, total phenol content, DPPH radical scavenging rate, ABTS radical scavenging ability and superoxide dismutase (SOD) activity were determined by using different fermentation agents, namely natural fermentation, yeast fermentation, animal bifidobacterium fermentation and compound bacteria fermentation (yeast + animal bifidobacterium). The results showed that the antioxidant capacity of fig jiaosu fermented by compound bacteria was obviously better than that by single bacteria fermentation and natural fermentation.
On the 3^rd day of fermentation by compound bacteria, the highest levels of sensory score (93.4), total phenol content (75.5 mg L^‑1), DPPH radical scavenging rate (79.426%) and ABTS radical scavenging rate (68.52%) were obtained.
The activity of superoxide dismutase (71.837 U mL^‑1) of fig jiaosu was the highest on the 4^th day of compound bacteria fermentation.
There was no significant difference between compound and single fermentation on the pH value and soluble solid content of jiaosu.

VII International Symposium on Fig

H.M. Bai, L. Zhang, J.G. You, Y. Liu, G. Chen, Y.M. Chen

fig, jiaosu, fermentation agent, antioxidation

https://doi.org/10.17660/ActaHortic.2024.1405.18