标题:Research on the Development and Biological Activity of an Antioxidant Compound Fruit and Vegetable Ferment
作者:Wang, Mei; Zhou, Baolin; Shi, Jing; Xu, Yu; Yang, Yan; Li, Ni; Li, Piwu; Jiang, Lihua
作者机构:[Wang, Mei; Shi, Jing; Xu, Yu; Yang, Yan; Li, Ni; Jiang, Lihua] Shandong Acad Agr Sci, Inst Agr Resources & Environm, Jinan 250100, Shandong, Peoples 更多
会议名称:2nd International Conference on Frontiers of Biological Sciences and Engineering (FSBE)
会议日期:OCT 19-20, 2019
来源:2ND INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FSBE 2019)
出版年:2020
卷:2208
DOI:10.1063/5.0000428
关键词:Ferment; total sugar; plant polyphenol; flavonoid; riboflavin; proantho; cyanidins; antioxidant
摘要:Using fruits and vegetables rich in various natural antioxidant active ingredients as main raw materials, Lactobacillus rhamnoides 217-1, 217-3 and 217-8, which have the ability to remove cholesterol efficiently, were selected to produce ferment. The contents of total sugar, polyphenols, flavonoids and their ability to inhibit the oxidation of free radicals were determined. Compared with the control solution, the antioxidant active component polyphenols and flavonoids increased by 29.3 mg/L and 58 mg/L, riboflavin content increased 3.5 mg/L, proantho cyanidins content increased 16 mg/L, free radical scavenging antioxidant capacity increased 100%. Based on this, the conclusion was proposed that the nutrient components and the comprehensive antioxidant ability of the fermentation of compound fruits and vegetables are significantly increased, which can prevent lipid peroxidation, promote cell proliferation and scavenge free radicals in body. It is of important potential for preventing premature aging skin and delaying aging and other aspect.
收录类别:CPCI-S;SCOPUS
资源类型:会议论文;期刊论文
原文链接:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85081259596&doi=10.1063%2f5.0000428&partnerID=40&md5=87869d310e0bc1fa04646c25c992f52d
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