Optimization of fermentation process and antioxidant activity of Jiaosu with mixed peels of green mango and papaya
Jiaosu with mixed peels of green mango and papaya was prepared with Lactobacillus plantarum as fermentation strain.The fermentation pro-cess conditions were optimized by response surface method on the basis of single factor tests,and its antioxidant activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)(ABTS),hydroxyl radical scavenging rates and total superoxide dis-mutase(SOD)activity.The results showed that the optimum fermentation conditions of the Jiaosu were as follows:fermentation temperature 36℃,time 60 h,inoculum 5%and the ratio of green mango peel 80%.Under the optimized conditions,the ABTS,DPPH and hydroxyl radical scavenging rates of the Jiaosu were 92.42%,45.49%and 69.85%,the SOD activity of the Jiaosu was 3 699.87 U/ml,the contents of total phenols,total flavonoids and vitamin C of the Jiaosu were 4.09 mg/ml,5.10 mg/ml and 2.40 mg/ml,respectively.The results showed that Jiaosu with mixed peels of green mango and papaya had good antioxidant activity.
green mango peelpapaya peelJiaosu with mixed peelsfermentation processresponse surface optimization
万方数据
维普
