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Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing
Derang Ni1,2, Chao Chen1, Yubo Yang1
1Moutai Group, Institute of Science and Technology, Zunyi 564501, China.
Foods (Basel, Switzerland)
|June 27, 2024
Summary
Fermented grains in Maotai liquor production show increasing phenolic content and antioxidant capacity, particularly in later stages. These phenolic compounds are key contributors to the grains' antioxidant properties.
Area of Science:
- Food Science
- Analytical Chemistry
- Biochemistry
Background:
- Maotai-flavored liquor fermentation involves complex biochemical changes.
- Phenolic compounds are known for their antioxidant properties and contribute to flavor profiles.
- Understanding phenolic dynamics is crucial for optimizing fermentation and product quality.
Purpose of the Study:
- To investigate the changes in phenolic content and antioxidant capacity during Maotai liquor fermentation.
- To identify specific phenolic compounds present in fermented grains.
- To analyze the correlation between phenolic profiles and antioxidant activities.
Main Methods:
- Analysis of 61 fermented grain samples across different fermentation stages (Xiasha, Zaosha, single-round).
- Quantification of total phenolic content using the Folin-Ciocalteu method.
- Identification of phenolic compounds via high-performance liquid chromatography (HPLC).
- Determination of antioxidant activities using DPPH, ABTS, and FRAP assays.
Main Results:
- Total phenolic content remained stable in early stages but increased in the single-round stage.
- Twelve phenol acids were identified, including ferulic acid, caffeic acid, luteolin, apigenin, and apigeninidin.
- Significant positive correlations were observed between total phenolic content and ABTS/FRAP antioxidant capacities (p ≤ 0.05).
Conclusions:
- Phenolic content and antioxidant capacity of fermented grains change dynamically during Maotai liquor production.
- Phenolic substances significantly contribute to the antioxidant properties of the fermented grains.
- The study provides a theoretical basis for understanding functional phenolic components in fermented grains.
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