Phenolic compositions and in vitro antioxidant activities of tartary buckwheat wine lees

Authors

ZHAO Jiawei, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, ChinaFollow
ZHENG Jia, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin, Sichuan 644000, China
LI Mao, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, China
ZHANG Weijian, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, China
YAN Junlin, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yinbin, Sichuan 644000, China

Abstract

Objective: Explored the composition and content of phenolic compounds in tartary buckwheat wine lees, and study their antioxidant activity. Methods: Phenolic compounds in tartary buckwheat wine lees were analyzed by HPLC and LC-MS. And evaluating its antioxidant activity. Results: 7 phenolic compounds were identified from tartary buckwheat wine lees, including 5 flavonoids, with the highest content of rutin of （9.350±0.050） mg/g, followed by quercetin, isoquercetin, kaempferol-3-o-rutoside and kaempferol of two phenolic compounds. At 0.5 mg/mL, the scavenging rates of hydroxyl free radical, ABTS⁺ and DPPH free radical reached （73.29±0.09）%, （96.21±0.25）% and （82.55±0.68）%, respectively, with FRAP value of （2.49±0.09） mmol/L. Conclusion: The fermented tartary buckwheat lees are rich in phenolic compounds, and the lees extracts has certain antioxidant activity. In addition, at low concentration, the tartary buckwheat wine lees also showes good scavenging effects on hydroxyl radical and ABTS⁺ radical.

Publication Date

3-27-2024

First Page

146

Last Page

151

DOI

10.13652/j.spjx.1003.5788.2023.80665

Recommended Citation

Jiawei, ZHAO; Jia, ZHENG; Mao, LI; Weijian, ZHANG; and Junlin, YAN (2024) "Phenolic compositions and in vitro antioxidant activities of tartary buckwheat wine lees," Food and Machinery: Vol. 40: Iss. 2, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2023.80665
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/22

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