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Abstract
Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.
Highlights
L. japonica is a species of the Lonicera genera of dry buds and primary flowers, which are known as honeysuckle in China, and commonly used in traditional Chinese herbal medicine [1] to treat pneumonia, swelling, infection, and breast cancer [2,3]
Our results suggested that the variations in the total polyphenol content and antioxidant activity among the L. japonica wines with yeast fermentation were distinct from those in the control group that underwent liquor extraction
We developed a healthy functional wine through a new liquid fermentation method with a low alcohol content; the flavor and active components in the L. japonica wine were analyzed
Summary
L. japonica is a species of the Lonicera genera of dry buds and primary flowers, which are known as honeysuckle in China, and commonly used in traditional Chinese herbal medicine [1] to treat pneumonia, swelling, infection, and breast cancer [2,3]. This species has important potential uses in pharmaceutical preparations, cosmetics and health care products, such as toothpastes, herbal teas and food additives in beverages [4,5]. These pharmacological effects are derived from the various functional active substances, such as chlorogenic acid, volatile oil, flavonoids, pectin [11], saponins, inositol, luteolin, polysaccharides, phenolic acids and iridoids [12,13]
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