Optimization of fermentation process and analysis of antioxidant capacity of purple sweet potato powder

Authors

SONG Ying, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China
LIU Si-han, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China
CHANG Xia, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China
HOU Yu-hao, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China
XIE Qiu-tao, Institute ofAgricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
YUAN Hong-yan, Institute ofAgricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
LI Gao-yang, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125 , China ；Institute ofAgricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China

Abstract

Based on the single factors, the response surface tests were used to optimize the process conditions of low-sugar yeast fermentation of the purple sweet potato to prepare high antioxidant activity powder, and the changes of total flavonoids, total phenols, anthocyanins and antioxidant capacity before and after fermentation were investigated. The optimum fermented conditions were determined as follows: 0.95% yeast addition, 10：22 (g/mL) ratio of feed to liquid, fermentation at 23 ℃ for 16 h. The antioxidant capacity was 404.94 mg VCEAC/100 g, with a total phenol content of 123.85 mg GAE/100 g, a total flavonoid content of 610.64 mg rutin/100 g, and a anthocyanin content of 26.99 mg/100 g. The fermented purple sweet potato powder had certain antioxidant capacity, and the stability of anthocyanins was better than that of its unfermented powder.

Publication Date

1-28-2020

First Page

216

Last Page

221,229

DOI

10.13652/j.issn.1003-5788.2020.01.038

Recommended Citation

Ying, SONG; Si-han, LIU; Xia, CHANG; Yu-hao, HOU; Qiu-tao, XIE; Hong-yan, YUAN; and Gao-yang, LI (2020) "Optimization of fermentation process and analysis of antioxidant capacity of purple sweet potato powder," Food and Machinery: Vol. 36: Iss. 1, Article 38.
DOI: 10.13652/j.issn.1003-5788.2020.01.038
Available at: https://www.ifoodmm.cn/journal/vol36/iss1/38

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