Preparation And Biological Activity Study Of Perilla Frutescens Flavored Health Vinegar

Perilla frutescens is a medicinal and edible plant and its seeds,roots,stems,and leaves can be eaten by people.The stems and leaves of perilla frutescens are high in nutrients and active ingredients,with antioxidant,anti-inflammatory,hypoglycemic,hypolipidemic,antibacterial,and anticancer properties.Combining perilla frutescens with the health care function of old aged vinegar,developing perilla frutescens flavor health care vinegar suitable for seafood products,and expanding the category of old aged vinegar is really practical advice.The vinegar extract was used in the paper to develop and prepare perilla-flavored health vinegar(hereafter referred as perilla flavored vinegar),and its physical and chemical properties,nutritional composition,and biological activity were determined.The main research findings are as follows(1)The best perilla frutescens flavored vinegar extraction conditions were obtained by using perilla frutescens leaves as the material and vinegar as the solvent,and the response surface optimization design was carried out based on the results of single-factor experiments:liquid to material ratio of 32.35:1(m L/ g),extraction time of 3.26 h,and extraction temperature of 72.63°C.The total polyphenol content of perilla frutescens vinegar was 541.62 mg/100 m L,the total flavonoid content was 361.80 mg/100 m L,and the rosmarinic acid content was253.56 mg/100 m L,all of which were significantly higher than the original vinegar without perilla leaves.(2)The odor composition of perilla frutescens flavored vinegar contained perilla frutescens ketone(36.03%),linalool(0.89%),eugenol(0.14%),and 3-hydroxy-2-butanone(0.19%),according to GC-MS analysis;The amino acid composition of perilla frutescens flavored vinegar demonstrated that it contained 17 amino acids,including total amino acid content of 12.85 mg/m L,fresh amino acid content of 1.3 mg/m L,and sweet amino acid content of 5.48 mg/m L,all of which were higher than the original vinegar;The phenolic acid determination confirmed that perilla frutescens flavored vinegar contained 8 organic acids,of which succinic acid and caffeic acid were not present in the original vinegar.The antioxidant capacity of perilla frutescens flavored vinegar on DPPH· scavenging rate,ABTS·scavenging rate,·OH scavenging rate,and iron ion reducing power was significantly stronger than the original vinegar,and perilla frutescens flavored vinegar had good inhibition rate on α-amylase at the concentration of 40 μL/100 μL and α-glucosidase at the concentration of 28 μL/100 μL.The inhibition experiment showed that perilla frutescens flavored vinegar inhibited the mycelial growth of Trichophyton mentagrophytes and Trichophyton rubrum mycelium extremely strongly at a concentration of 10 μL/m L.(3)The changes in organic acid and polyphenol content of perilla frutescens flavored vinegar over time were investigated.The results revealed that the organic acid content and polyphenol content of perilla frutescens flavored vinegar decreased with storage time.The total organic acid degradation curve was established as y=16.35243*e^(-x/1.3566)+70.91858,and the polyphenol degradation curve was established as y=107.28637×e^(-x /3.88362)+40.9965 based on the experimental data.The results of ultrasonic aging perilla frutescens flavored vinegar experiment discovered that ultrasonic had not change on the total polyphenol and total flavonoid contents of perilla frutescens flavored vinegar,but caused the total polyphenol and total flavonoid contents to decrease.