Changes in Non-volatile Metabolites of Elaeagnus multiflora Fruit Vinegar during Fermentation
Year: 2024
Type: article
Abstract: This study aimed to understand the changes in quality characteristics of Elaeagnus multiflora fruit vinegar according to the fermentation period. During the fermentation of E. multiflora fruit vinegar, pH decreased, and total acidity and yellowness increased. The total phenolic compound and total flavonoid contents of E. multiflora fruit vinegar gradually increased during fermentation. 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) radical scavenging activity and ferric reducing antioxidant power of E. multiflora fruit vinegar increased to the 35 day of fermentation and then decreased. In the liquid chromatography-mass spectrometry metabolite result, 59 main compounds, including organic acids, leucic acid, phenolic acids, flavonoids, and tricoumaroyl spermidine were detected in E. multiflora fruit vinegar. The partial least squares discriminant analysis score plot indicated that E. multiflora fruit vinegar samples were clearly distinguished according to different fermentation periods. Flavonoids and amino acid derivatives decreased, and phenolic acids and organic acids increased during the fermentation of E. multiflora fruit vinegar. The metabolomic result suggests that flavonoid glycosides and tricoumaroyl spermidines might be considered as marker compounds in of E. multiflora fruit. It also provides useful information for understanding the fermentation property of E. multiflora fruit vinegar.
Authors: Geon Wi, Myung-Seong Kim, Jae-Hak Moon, Young-Min Kim, Jeong-Yong Cho
Institution: Chonnam National University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407314026