In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.
Among fruits and fruit products, oranges and orange juice are the most widely consumed worldwide. However, the effects of pest infestation of oranges on the quality of orange juice are not yet known. To evaluate the effect of the oriental fruit fly Bactrocera dorsalis on the antioxidant activity of orange juice, we measured changes in the vitamin C (Vc) concentration, total phenol content, and antioxidant activity of orange juice after the introduction of fruit fly eggs. Ten days after the eggs were introduced (larvae removed), the concentration of Vc in orange juice was 18.65 µg/mL, which was 9.16 µg/mL lower than that measured in healthy orange juice. In addition, the total phenol content decreased by 46.519 mg Gallic Acid Equivalents (GAE)/g to 9.748 mg GAE/g. Furthermore, the free-radical scavenging activity decreased from 22.297% to 5.393%. Correlation analysis indicated significant correlations between Vc concentration, total phenol content, and antioxidant activity of orange juice after B. dorsalis infestation. The decrease in Vc concentration, total phenol content and free-radical scavenging activity indicated that B. dorsalis changed the quality of orange juice by affecting the antioxidant activity of the juice after the oranges were infested.
A traditonal soy sauce (S1) and two types of Monascus-fermented soy sauces (S2 and S3) were prepared. Biochemical changes during the aging of soy sauce mash were examined. During a 180-day fermentation period, titratible acidity, pH, brown color, total nitrogen, formaldehyde nitrogen, ammonia nitrogen, and amino nitrogen were determined. After the 180-day fermentation, the final total acidities for S1, S2 and S3 were 2.52, 2.52 and 2.65 g lactic acid/100 mL, respectively; the pH values for S1, S2 and S3 were 5.0, 5.0 and 4.9, respectively. The final total nitrogen contents for S1, S2, and S3 were 1.84%, 1.84% and 1.85%, respectively. The final amino nitrogen contents in soy sauce S1, S2 and S3 were 0.56, 0.56 and 0.57 g/100 ml. The amino acid composition of glutamic acid content in three soy sauces S1, S2 and S3 were 10.88, 11.0, and 11.37 mg/mL.
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