Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea

In this study, gallic acid contents and antioxidant properties of Eurotium cristatum-fermented loose tea at different fermentation temperatures were analyzed. The results showed that E. cristatum fermentation had resulted in an obvious increase of the antioxidant ability, and fermentation temperature significantly affected gallic acid and antioxidant ability of E. cristatum-fermented loose tea (p < 0.05). Appropriately raising fermentation temperature significantly contributes to increasing gallic acid content and antioxidant ability of E. cristatum-fermented loose tea (p < 0.05). Gallic acid was significantly correlated with antioxidant activity in E. cristatum-fermented loose tea (p < 0.05), and its content fermented at 37 °C reached 2.38% of the dry weight, similar to that in Galla chinensis. Gallic acid becoming a primary antioxidant can be as a quality index of E. cristatum-fermented loose tea. The results provide a basis for increasing active components and functional activity in microbe-fermented teas by controlling fermentation temperature.

Source: LWT Food Science and Technology - April 23, 2017 Category: Food Science Source Type: research