Changes of Main Components and Antioxidant Activity of Black Chokeberry Jiaosu in Natural Fermentation

In order to explore the change rules of main components and antioxidant activity in the natural fermentation process of black chokeberry Jiaosu, the natural fermentation was carried out under 28 ℃ airtight container for 90 days. During the fermentation process, the physicochemical indexes and bioactive substances including reducing sugar, total soluble solids (TSS), alcohol, total acid, total polyphenols, total flavonoids, anthocyanins and superoxide dismutase (SOD) in fermentation broth were estimated. DPPH free radical, ABTS+ free radical, hydroxyl free radical scavenging capacity, total antioxidant capacity and total reducing power were used to comprehensively evaluate its antioxidant activity in vitro, Pearson's correlation analysis was also performed to further clarify the correlation between main components and antioxidant activity. The results showed that the contents of reducing sugar, TSS, total acids and anthocyanins in black chokeberry Jiaosu showed a continuous decreasing trend during natural ferm