Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit

Abstract

This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from 168.1 μg/mL at 10 days to 115.97 μg/mL. However the content of gallic acid increased from 18.52 μg/mL to 95.07 μg/mL during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (·OH), 85.42% (α-glucosidase), 52.12% (α-amylase), and 53.66% (pancreatic lipase), respectively.

Effects of Fermented Beverage in Subjects with Metabolic Syndrome

“…The vinegar could prolong absorption of triglycerides by inhibiting lipase, and, subsequently, decrease plasma lipid concentration. It was reported the inhibitory activity of pancreatic lipase increased during vinegar fermentation of Elaeagnus multiflora fruit ( Cho et al, 2017 ). Kim et al (2018) reported that the inhibitory activity of pancreatic lipase in carrot vinegar is higher than that of carrot juice.…”

Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler

“…[18] tarafından mazafati İran hurması sirkesi için bildirilen toplam asitlik değerine (%1. 19) yakın bulunurken, KW sirkesinin toplam asitlik değeri (%1.98) Tomar ve ark. [24] tarafından yaban mersini sirkesi için bildirilen toplam asitlik değerine (%1.96) yakın bulunmuştur.…”

“…Sirkenin sağlık üzerindeki faydaları ve üretimi için artan tüketici talebi hurma, kırmızı iğde, yaban mersini, ananas kabuğu, kızılcık, incir, nar, kayısı, mandalina ve kuşburnu gibi çeşitli kaynaklardan sirke üretimi ile ilgili çalışmalara yol açmıştır [18][19][20][21][22][23][24]…”

Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods

“…Phytochemicals은 채소나 과일에 함유된 식물성 화학물질로 세포손상 억제 및 면역기능 향상에 도움을 주는 물질이며 현재 까지 밝혀진 종류는 1만여 종 이상에 이르며 종류별로 효능이 다양한 것으로 보고되었다 [5]. 특히 phytochemicals 화합물은 채 소나 과일뿐만 아니라 식용 및 약용작물에도 많이 함유되어 있 다.…”