Changes in Antioxidant Activity of Grape-ferment in Vitro during Natural Fermentation Process
In order to study changes in antioxidant activity of grape-ferment in vitro during fermentation process,reducing power,scavenging activities on hydroxyl radical,superoxide radical,DPPH radical and ABTS radical cation were investigated and their correlation with total phenolic compounds were analyzed.The results of this study showed that the content of phenolic compounds varied from 1.460 to 1.739 mg/mL and increased by 19.1％.Compared with the beginning of fermentation,the reducing power,scavenging activities on DPPH radical,hydroxyl radical and ABTS radical cation were increased gradually and improved by 17.2％,12.5％,7.0％ and 17.2％,respectively.And the scavenging activities on superoxide radical were first increased,then shghtly decreased and then increased again and improved by 12.8％; the reducing power,free-radical scavenging activities of DPPH radical,superoxide radical,hydroxyl radical and ABTS radical cation were highly correlated with the content of phenolic compounds (r=0.959,0.869,0.926,0,920,0.953,P＜0.01,respectively).The above results suggested that grape-ferment had good antioxidant activities.The antioxidant of grape-ferment increased gradually during fermentation and highly correlated with phenolic compounds.
grape-fermentantioxidant activitytotal phenolic compoundsfermentation process
NETL
NSTL
万方数据
维普
