Analysis of Organic Acids and in vitro Antioxidant Activity of Grape-ferment
In order to study species and concentration of organic acids and in vitro antioxidant activity of grape-ferment,high performance liquid chromatography was used and reducing power as well as scavenging activities on DPPH radical,superoxide radical,hydroxyl radical and ABTS radical cation were investigated.The results of this study showed that the main organic acids of grape-ferment were tartaric acid,acetic acid and citric acid.Meanwhile,pyruvic acid,shikimic acid and fumaric acid were accumulated for metabolism during grape-ferment fermentation process.The reducing power and scavenging activities on DPPH radical,superoxide radical,hydroxyl radical and ABTS radical cation of grapeferment all exhibited a dose-dependent manner.In the experimental concentration range,the abilities of grape-ferment in scavenging superoxide and hydroxyl radicals were better than the control (ascorbic acid) and grape-ferment particularly had a good effect on scavenging of hydroxyl radical.The above results suggested that grape-ferment rich in organic acids partly from metabolism by microorganisims during fermentation had a good effect on scavenging free radicals,which may was attributed to the synergistic effect of organic acids,phenolic compounds,vitamins and superoxide dismutase in grape-ferment.
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