American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2020, 8(5), 185-195
DOI: 10.12691/ajfst-8-5-3
Open AccessArticle

Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method

Xiaolong Zhou1, Orlando Borras-Hidalgo1, Wenting Ruan2, Xinli Liu1, 3, and Guoxiang Lin1

1State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China

2Environmental Microbiology Laboratory, Chung-Ang University, Seoul, Korea

3Shandong Provincial Key Laboratory of Microbial Engineering, Department of Bioengineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China

Pub. Date: September 29, 2020

Cite this paper:
Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu and Guoxiang Lin. Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method. American Journal of Food Science and Technology. 2020; 8(5):185-195. doi: 10.12691/ajfst-8-5-3

Abstract

Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.

Keywords:
Lonicera japonica chlorogenic acid polyphenol antioxidant activity liquid fermentation

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