Changes in the Antioxidant and Anti-inflammatory Activities of 'Mohong' During Fermentation

Overview

Journal Heliyon

Specialty Social Sciences

Date 2024 Mar 4

PMID 38434381

Authors

Merhaba Abla

Yueyue Cai

Lu Gao

Jingsong Wu

Lixin Yang

Affiliations

Soon will be listed here.

Abstract

Fermented rose petals are a traditional delicacy of the Dali Bai community in Yunnan, China. Fermentation enhances the quality and nutritional value of roses, as well as their efficacy, by increasing the levels of phenolic compounds. This study aimed to investigate the significant variations in four active compounds throughout the traditional fermentation process. Four compounds in 'Mohong' were examined, and significant variations among polyphenols and antioxidant and anti-inflammatory activities were observed. These variations were studied during fermentation by at varying temperatures and durations. Moreover, the results showed that gallic acid and syringic acid content significantly increased (P < 0.05) with a rise in temperature from 20°C-35 °C during fermentation. Simultaneously, rutin and quercetin levels significantly decreased ( < 0.05) at all four temperatures throughout the five periods. The antioxidant and anti-inflammatory activities of fermented 'Mohong' methanol extracts were dose-dependent. Our results provide valuable insights into optimizing the processing scale and quality control of fermented rose products.

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