Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 9 - 16

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033038

Antioxidant activity and aroma components of Panax notoginseng leaf tea fermented with Bacillus coagulans

  • ZHANG Yuanyuan ,
  • YANG Qiliang ,
  • CHEN Shaomin ,
  • WANG Sen ,
  • TAN Shuai
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  • (Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2022-07-19

  Revised date: 2022-08-22

  Online published: 2023-06-13

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Abstract

To investigate the effect of Bacillus coagulans inoculation amount on the functional components, antioxidant activity, and aroma components of Panax notoginseng leaf tea, four B. coagulans inoculation amounts (0,10,30, and 50 g/L) were set to ferment P. notoginseng leaf tea. The total phenols, total flavonoids, total saponins, DPPH and ABTS radical scavenging rates, volatile aroma components, and sensory evaluation of fermented P. notoginseng leaf tea were analyzed. The results showed that the total phenol content and total flavonoids content of P. notoginseng leaf tea fermented with B. coagulans decreased by 6.8%-21.3% and 28.4%-40.9%, and with the increase of inoculation amount, the total phenol content and total flavonoids content of fermented P. notoginseng leaf tea increased first and then decreased. The total saponin contents of fermented P. notoginseng leaf tea significantly increased by 0.085-1.45 times, and the DPPH and ABTS free radical scavenging rates of ethanol extract significantly increased by 12%-28.8% and 9.6%-22.5%, as well as the types and concentrations of volatile components increased. Additionally, B. coagulans could improve the total sensory score of P. notoginseng leaf tea. The highest total saponin content of P. notoginseng leaf tea was found in the 30 g/L Bacillus coagulans inoculation amount among all treatments, and the value was 373.7 mg/g. The optimal antioxidant effect and sensory evaluation were also in this treatment. Therefore, 3% B. coagulans inoculation amount was recommended as the appropriate inoculation amount for the fermentation of P. notoginseng leaf tea. These results can provide a theoretical basis and scientific guidance for optimizing the fermentation process of P. notoginseng leaf tea and realizing the efficient utilization of P. notoginseng leaves.

Key words： Bacillus coagulans; Panax notoginseng leaves; fermentation; antioxidant activity; aroma components

Cite this article

ZHANG Yuanyuan , YANG Qiliang , CHEN Shaomin , WANG Sen , TAN Shuai . Antioxidant activity and aroma components of Panax notoginseng leaf tea fermented with Bacillus coagulans[J]. Food and Fermentation Industries, 2023 , 49(10) : 9 -16 . DOI: 10.13995/j.cnki.11-1802/ts.033038

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