Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
2017
Bo Zou, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangdong, China | Jijun Wu, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangdong, China | Yuanshan Yu, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangdong, China | Gengsheng Xiao, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangdong, China | Yujuan Xu, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangdong, China
The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, in contrast to the concentration of condensed tannin, which significantly (p less than 0.05) increased during alcoholic and acetic fermentations, although followed by a decrease after aging. The phenolic compounds were characterized and quantitated. Gallic acid was the main phenolic compound, and its content increased by 14.4% during alcoholic fermentation and reduced by 53.5% during acetic fermentation. Additionally, the flavan3-ol compounds increased during alcoholic fermentation and acetification. Vanillyl alcohol, (-)-epigallocatechin, and p-coumaric acid were not observed in persimmon puree but detected in persimmon wine and vinegar. These results indicate that alcoholic and acetic fermentation can improve the antioxidant capacity of persimmon fruit.
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