Preparation Process and Efficacy Evaluation of Damascus Rose Puree Fermentation Broth
In order to investigate the antioxidant,anti-aging and whitening efficacy of the fermentation broth of Damascus rose ferment,fermentation by adding yeast to Rosa Damascus Hydrosol;the effect of the fermentation broth on the scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH),superoxide anion,and hydroxyl radicals,the inhibition rate of matrix metalloproteinase 1(MMP-1),tyrosinase and the content of total plant phenolics and flavonoids were examined for the evaluation of its antioxidant,anti-aging and whitening efficacy.The experimental results showed that the total phenol content of the fermentation broth reached 104.48 mg/L and the flavonoid content was 50.3 mg/L;the higher the concentration of the fermentation broth was,the higher the inhibition rate of DPPH radicals,hydroxyl radicals and superoxide anion scavenging,MMP-1 inhibition and tyrosinase activity,with the maximum of 56.6%,87.2%,75.5%,33.19%,32.7%,respectively.The results showed that the antioxidant,anti-aging and whitening efficacy of the fermentation broth were greatly improved compared with the pre-fermentation period,and could be used as raw materials in cosmetics.
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