The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion

Abstract

Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product quality. The purpose of this study was to investigate the effect of solid-state fermentation (SSF) on the content, composition and antioxidant activity of dandelion flavonoids. Response surface methodology was used to optimize dandelion fermentation conditions. Under optimized conditions, the maximum flavone concentration was 66.05 ± 1.89 mg/g. The flavonoid content of the crude extract from fermented dandelion (FDF) was 183.72 ± 2.24 mg/g. The flavonoid compounds in the crude extracts were further identified by UPLC-ESI-MS/MS. A total of 229 flavonoid compounds were identified, and 57 differential flavonoids (including 27 upregulated and 30 downregulated flavonoids) between FDF and the crude extract of unfermented dandelion (DF) were observed, of which 25 were annotated to metabolic pathways. FDF displayed superior antioxidant activity to that of DF in in vitro DPPH radical-scavenging and reducing power assays. The favorable results of our investigation could provide a new way for the exploitation and utilization of dandelion, which could be promising for its application as an antioxidant and functional food additive with flavonoids as ingredients.

Adsorption and Desorption Characteristics of Total Flavonoids from Acanthopanax senticosus on Macroporous Adsorption Resins

“…The basic structure of flavonoids is a conjugated systems of A ring and B ring, and the structure of rutin monomer is fully satisfied, and it is obvious that the UV absorption of the conjugated systems. Hence, rutin is used as a representative to determine the content of flavonoids in many articles [ 17 ].…”

Research progress of anti-tumor active ingredients in Dandelion

“…In addition to the illustrated active ingredients above, the whole dandelion herb harbors amaroid, resin, synanthrin, pectin and etc [35,36] . β-sitosterol, stigmasterol, linoleic acid were identified in dandelion root, and xanthophyll, phylloquinone, γ-aminobutyric acid, sulfonyl amino acids, ornithine acid in dandelion leaf, and capretin, sarcochediol, lutein in dandelion blossom, and β-sitosterol, folate in pollen [28,29,37] . A total of 66 trace elements have been detected in dandelion and among those Cd, Cu, Zn, Fe, Mn and Mo essential trace elements are higher in contents [38] (Chinese paper with DOI: 10.3969/ j. issn.1006-0111.2002.04.026).…”

“…Dandelion tastes bitter, sweet, cold and return to the liver and stomach due to traditional Chinese medicinal literature. Dandelion harboring multiple active ingredients includes polysaccharide, flavone, terpene, pigment, phytosterol, coumarin, organic acid and etc [28,29] . Active ingredients of dandelion function mainly in anti-tumors, antioxidation, boosting immunity and bacteriostatic [30] .…”

Application of fingerprint combined with quantitative analysis and multivariate chemometric methods in quality evaluation of dandelion (Taraxacum mongolicum)

“…The edible portion of dandelion reaches 84%; the leaves of dandelion, consumed as vegetable food, contains vitamin C, vitamin D, carotene and a lot of iron, calcium and other nutrients [ 4 ]. Dandelion has been reported to slow down the damage by the effects of oxygen [ 5 ], suppress or reduce inflammation [ 6 ], fight against cancer [ 7 ], resist high concentration of sugar in the blood [ 8 ], prevent or impair coagulation [ 9 ], soothe soreness [ 10 ] and reduce the pathological reaction caused by strong stimulation of the body [ 11 ].…”