In this study we determined contents of dry matter, ash, total protein, total sugars, lipids, B-group vitamins and vitamin C, polyphenolic compounds, and flavonoids, as well as active acidity, pH value, and antioxidant activity against ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), DPPH (1,1-Diphenyl-2-picrylhydrazyl radical, 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl) radicals, FRAP (ferric ion reducing antioxidant power) in fresh and lacto-fermented white asparagus stored for 1 and 3 months. In addition, we analyzed the microbiological quality of fermented asparagus. The nutritional value and contents of biologically-active compounds were affected by both the fermentation process and the storage of fermented products. Fermentation had no significant effect on dry matter, total protein and fat contents, but contributed to an increase in ash content and a decrease in total sugars content. Fermentation caused a significant decrease in contents of B-group vitamins, polyphenolic compounds, and dehydroascorbic acid, whereas enhanced ability to reduce iron ions and decreased vitamin content were determined in fermented white asparagus during storage. Fermentation and storage did not affect the radical scavenging ability against DPPH and ABTS nor contents of total polyphenols and total flavonoids.

在这项研究中，我们确定了干物质，灰分，总蛋白，总糖，脂质，B-族维生素和维生素C，多酚化合物和类黄酮的含量，以及活性酸度，pH值和抗ABTS的抗氧化活性（2 ，2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）），DPPH （储存在新鲜和乳酸发酵的白芦笋中的1,1-二苯基-2-吡啶基肼基，2,2-二苯基-1-（2,4,6-三硝基苯基）肼基，FRAP（降低铁离子的抗氧化能力），用于1个月和3个月。此外，我们分析了发酵芦笋的微生物质量。发酵过程和发酵产物的储存都会影响生物活性化合物的营养价值和含量。发酵对干物质，总蛋白和脂肪含量没有显着影响，但有助于增加灰分含量和降低总糖含量。发酵导致B类维生素，多酚化合物和脱氢抗坏血酸的含量显着下降，而在储存过程中，发酵的白芦笋具有增强的减少铁离子的能力和降低的维生素含量的能力。发酵和储存不影响对DPPH和ABTS的自由基清除能力，也不影响总多酚和总黄酮的含量。