Variation of nutrition, flavor and antioxidant activity in tea beverage of tartary buckwheat sprout after fermentation

Authors

LI Jun, College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China; Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
LU Yang, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
ZHAO Gang, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, Sichuan 610106, China
XIANG Dabing, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, Sichuan 610106, China
CHEN Zhongai, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
LIU Hui, College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China; Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China

Abstract

To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds of EAA and eleven kinds of NEAA. After fermentation, the ratio of EAA/TAA and EAA/NEAA were 38.32% and 62.13%, respectively, which was significantly increased as compared to pre-fermentation. 54 kinds of volatile substances were identified, including 46 in pre-fermented beverage and 43 in post-fermented beverage, and could be classified into 8 categories. Further analysis indicated that the content of aromatic flavor substances with lower threshold was significantly increased after fermentation. The free radical scavenging rate of DPPH and ABTS were both enhanced after fermentation, implied the improved antioxidant activity of tea beverage of tartary buckwheat sprout through lactobacillus fermentation.

Publication Date

7-28-2019

First Page

187

Last Page

192

DOI

10.13652/j.issn.1003-5788.2019.07.036

Recommended Citation

Jun, LI; Yang, LU; Gang, ZHAO; Dabing, XIANG; Zhongai, CHEN; and Hui, LIU (2019) "Variation of nutrition, flavor and antioxidant activity in tea beverage of tartary buckwheat sprout after fermentation," Food and Machinery: Vol. 35: Iss. 7, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.07.036
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/36

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