ABSTRACT

This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in NLFP, and 40% in LFP respectively. For the bioactive ingredients, sterilized LFP had a polyphenol of 25.8 mg GAE/mL, ascorbic acid of 55.2 mg/mL, and flavonoids of 75.2 mg/L, which were higher than LJ. NLFP and LFP effectively increased the activity of Glutathione Peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT) and mitochondrial membrane potential, reduced the reactive oxygen species (ROS) content. The results in this study indicate that LJ with lactic acid fermentation can increase biologically active ingredients and antioxidant capacity which is important for future development.

摘要

这项研究比较了非灭菌柠檬产品（NLFP）和灭菌柠檬发酵产品（LFP）的抗氧化能力。胃肠道模拟反应后，柠檬汁（LJ）的抗氧化能力分别降低了50％，NLFP中的抗氧化剂能力分别降低了30％–40％和LFP中的40％。对于生物活性成分，灭菌的LFP的多酚含量为25.8 mg GAE / mL，抗坏血酸为55.2 mg / mL，类黄酮为75.2 mg / L，高于LJ。NLFP和LFP有效地增加了谷胱甘肽过氧化物酶（GPx），超氧化物歧化酶（SOD），过氧化氢酶（CAT）和线粒体膜电位的活性，降低了活性氧（ROS）含量。这项研究的结果表明，乳酸发酵LJ可以增加生物活性成分和抗氧化能力，这对于未来的发展很重要。