Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid‐state fermentation by Eurotium cristatum

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Grape skin, consisting of a significant portion grape pomace, is great source dietary fibers and polyphenols. In this study, skins Hutai No. 8 were subjected to solid-state fermentation (SSF) using the fungal strain Eurotium cristatum. The total phenolic content (TPC) increased reached maximum value after 8-day fermentation, which was 39.8% higher than those unfermented skins. production relevant enzymes significantly enhanced, whereas enzymatic activities α-amylase β-glucosidase showed positive correlations with TPC. Sixteen compounds in identified quantified UPLC-QTOF-MS/MS HPLC-DAD, most them fermentation. antioxidant substantial improvement, positively correlated TPC (p < 0.01). Principal component analysis indicated that levels ferulic acid, myricetin, resveratrol, catechin during SSF primarily responsible for enhanced anti-1,1-diphenyl-2-picrylhydrazyl anti-ABTS radical activities, as well ferric reducing ability Moreover, changes concentrations syringic caffeic gallic protocatechuic quercetin-3-glucoside exhibited strong correlation ABTS scavenging capacity vitro. Furthermore, time played crucial role variation profiles These findings indicate E. cristatum effectively enhances thereby contributing its activities.

Язык: Английский

Biochemical properties and quality potential of new grapevine genotypes produced by crossing a black berry winegrape and a white berry seedless table cultivar (Raboso veronese × Sultanina)

Food Bioscience, Год журнала: 2024, Номер 62, С. 105452 - 105452

Опубликована: Ноя. 13, 2024

Язык: Английский