Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 4 / 2018

Zhang, B. – Lu, Z. – Xu, X. – Dong, M.
Solid-state fermentation with Eurotium cristatum HC-18 to improve antioxidant activity of kudzu (Pueraria lobata) root
Journal of Food and Nutrition Research, 57, 2018, No. 4, s. 384-395

Mingsheng Dong, College of Food Science and Technology, Nanjing Agricultural University, Xuanwu District, Weigang 1#, Nanjing, Jiangsu 210095, China. Tel.: +86 25 84399090; fax: +86 25 84399090, e-mail: dongms@njau.edu.cn

Received 27 February 2018; 1st revised 10 June 2018; 2nd revised 2 July 2018; accepted 6 July 2018; published online 9 November 2018

Summary: The aim of the present work was to investigate, for the first time, the effect of solid-state fermentation with Eurotium cristatum HC-18 on antioxidant components and antioxidant activities protection of kudzu (Pueraria lobata) root. The effects of fermentation on kudzu root were investigated in terms of total flavonoid and phenolics contents, antioxidant activities, through various solvent (80% methanol, 80% ethanol, water) extracts. Various solvents with different polarities were used to extract antioxidant components and reversed phase high-performance liquid chromatography (HPLC) analysis was conducted to determine the major individual flavonoid and phenolic compounds of the kudzu root samples. The results showed that, compared to the unfermented samples, fermented kudzu root extracts had higher total flavonoid and phenolics contents, as well as greater antioxidant activities. Among various extracts examined, the 80% methanol extracts of fermented kudzu root showed the highest 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical-scavenging activities, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activities, Fe2+ chelating ability, reducing power and activities determined by the silver nanoparticle spectrophotometric method. The performed reversed phase HPLC analysis revealed contents of daidzein, genistin and genistein to significantly increase during fermentation. Both correlation analysis and principal component analysis indicated that contents of total phenolics and flavonoids were closely related with antioxidant activities.

Keywords: non-fermented kudzu root; Eurotium cristatum fermented kudzu root; total flavonoid contents; total phenolics contents; correlation analysis

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