Study On Antioxidant And Antiallergic Effects Of Fermented Pomegranate Juice

Fruits and vegetables have rich nutrients that are beneficial to humans. This nutrients have anti oxidation, can improve human immunity, antiallergy and other functions. Fermented vegetable juice gives it a unique flavor in the fruit while preserving the nutritional content of fruit to improve their nutritional value. This study discusses the eight fruits and vegetable antioxidant and anti-allergy, suitable for screening fruits and vegetables excellent fermentation, discusses the antioxidant and anti-allergic changes in pomegranate juice fermentation process, to provide evidence for the development of health drinks which have antioxidation, anti-allergic ability.The anti oxidation, anti-allergic of eight fruits and vegetables are measured. The results showed that:clearance rate of Hawthorn DPPH· was84.34%, its highest anti oxidation,pomegranate followed,was77.33%; Hawthorn inhibition of hyaluronidase rate was the highest of87.10%, pomegranate hyaluronidase inhibition rate was62.88%, with moderate anti-allergy capacity. Eight various components of fruits and vegetables and antioxidant, anti-allergic relevance descending order are:total phenols> pectin>total flavonoids>ascorbic acid. Strong correlation between antioxidant and anti-allergic,the correlation coefficient was0.7812.Anti-oxidation ability of pomegranate size of each part is:pomegranate rind>pomegranate pulp>Pomegranate juice>pomegranate seeds. Hyaluronidase inhibition rate descending is: pomegranate rind>pomegranate pulp> Pomegranate juice> pomegranate seeds. Pomegranate husk of total polyphenols, flavonoids, ellagic acid, ascorbic acid is the highest, respectively is218.05mg/g dry material,21.59mg/g dry matter,25.85mg/g dry material,4.15mg/g dry matter. Pomegranate seeds in each active ingredient content is the lowest.Five kinds of lactic acid bacteria was screened From sausage, yogurt, mixed sinensis, according to these strains resistant to fermentation polyphenol rescreening. The results showed that:LP2growing state in the gallic acid medium is the best, the strongest acid production, which can be used as pomegranate juice fermentation bacteria. The optimum fermentation temperature was28"C.LP2gallic acid in the medium supplemented with20g/L, and after a period of adjustment can get to normal growth, can be used as add content granatum pomegranate juice in reference to improving the nutritional value of pomegranate juice in ensuring normal growth strains at the same time.LP2+Y1complex fermentation growth cycle is longer than when LP2and Y1separate fermentation, viable count more conducive to fermentation of processed foods.Using LP2+Y1of fermented pomegranate juice complex bacteria, including flesh pomegranate juice, pomegranate juice with skin, antioxidant fermentation process to explore different fermentation groups, anti-allergic changes. The results show that:During fermentation, including flesh, skin antioxidant capacity of pomegranate juice showed a reduced tendency to increase after the first fermentation to increase the amplitude of the first four days of pomegranate juice fermented with the skin of the highest group, rose7.03percent, the first eight days of fermentation to decline only up7.98percent. Hyaluronidase inhibition rate of each group decreased fermentation after the first rise, which lozenges pomegranate juice fermented group the greatest increases in the first four days of fermentation increased by7.19percent. During the fermentation of total phenols, flavonoids and ellagic acid content variation similar to each fermentation group showed a downward trend after the first rise. Pomegranate juice contains skin total phenols, flavonoids and ellagic acid increased by15.14%,5.68%,15.16%. At the end of fermentation the components are reduced, and the decrease is much less than the fermentation group unfermented groups, indicating that the fermentation may be such that the active ingredient of pomegranate juice is maintained at a high level. The pH value of each group and ascorbic acid fermentation over time becomes smaller. And the stronger the acid fermentation, the slower the rate of loss of ascorbic acid. Each group with the passage of alcohol fermentation time and have varying degrees of increase, eventually Alcohol descending order:juice fermented group> group unfermented juice (juice+pulp) fermented group>(juice+skin) fermentation group. In the middle of the fourth day of fermentation, fermented pomegranate juice group only slightly higher than the0.5%alcohol fermentation broth rest are below0.5%. Fermented pomegranate juice each group sensory evaluation, add pomegranate peel extract fermented pomegranate juice group than other fermentation groups.