Functional Food Research
Online ISSN : 2434-3048
Print ISSN : 2432-3357
The study of functionality in syrup obtained from kiwi fruit fermentation
Remi HashimotoHiroko Seki
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JOURNAL FREE ACCESS

2021 Volume 17 Pages 118-125

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Abstract

In recent years, syrup, prepared by soaking fruit in sugar solution and subsequent yeast fermentation, has attracted attention. In syrup, improving functionality is expected because the components in fruits are altered by fermentation. We need to evaluate the functionality of each fruit as the functionality depends on the type of fruit and yeast. Many kinds of components are related to improved functionality, and it has been reported that the main component is polyphenol. In this study, we investigated the changes in antioxidant activity, α-glucosidase inhibiting activity, lipase inhibiting activity, and total polyphenol content during fermentation periods (7-21 d) in syrup and the relationship between functionality and total polyphenol content. We also investigated antioxidant activity and total polyphenol content in heated and non-heated syrup to evaluate the change of antioxidant activity and total polyphenol content by heating. As a result, the antioxidative effect increased from 33.4% after 7 d to 97.9% after 21 d. α-glucosidase inhibition activity was 65.4% after 7 d, which increased to 102% after 14 d, and 97.9% after 21 d. Lipase inhibition decreased from 6.58% in 7 d to 1.53% in 21 d. Total polyphenol increased from 7.71 mg/g in 7 d to 15.0 mg/g in 21 d. The antioxidative effect and α-glucosidase inhibiting activity increased with increasing total polyphenol content, and the correlation of antioxidative effect and total polyphenol content from 7 d to 21 d showed an R2 value of 0.966. Therefore, it was found that total polyphenol greatly contributed to improved functionality. In addition, antioxidant activity and total polyphenol content in heated syrup was higher than non-heated syrup.

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© 2021 Society for Functional Food Research
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