Abstract
Traditional fermented Rosa (TFR) is a typical food and medical product among the Dali Bai people, and its popularity is growing. A few studies have looked into TFR's medicinal advantages, linked germplasm resources, traditional processing procedures, and functional food qualities. Our goal was to look into Rosa's traditional processing, examine the dominant strains in TFR, and prove how these strains affected antioxidant and tyrosinase inhibitory activities. We used a snowball selection strategy to pick 371 informants for a semi-structured interview, supplemented with direct observations and sample collection. A microbial strain was isolated and identified from a TFR sample collected in the field. We synthesized TFR in the lab using the traditional way. Both of 2, 2-diphenyl-1 picrylhydrazyl (DPPH) free radical scavenging and tyrosinase inhibitory properties of the fermented solution of Rosa 'Dianhong' have been tested in this study. Altogether 15 species belonging to the genus Rosa, which are utilized in herbal medicine and fermented foods. Rosa 'Dianhong' was the Bai community's principal species with considerable cultural value and consumption. Raw Rosa petals included 15 major flavonoids and phenols, which were identified as TFR's active components. TFR-1 was discovered to be the dominating microbial strain in TFR, increasing total phenolic and flavonoid content in the fermented solution of Rosa 'Dianhong' by 0.45 mg GAE/ml and 0.60 mg RE/ml, respectively, after 30 days. TFR-1 also exhibited promising activity in terms of DPPH free radical scavenging and tyrosinase inhibition. TFR showed potent antioxidant and free-radical scavenger properties and is beneficial in skincare and nutrition, according to the findings. TFR's medicinal and edible properties suggest that it could be used as a cosmetic or nutraceutical product.
Highlights
Abbreviations TFR Traditional fermented Rosa FSR Fermentation solution of Rosa ‘Dianhong’ TFC Total flavonoid contents TPC Total phenolic contents PDA Potato dextrose agar (Medium) NA Nutrient agar (Medium) diphenyl-1 picrylhydrazyl (DPPH) 2, 2-Diphenyl-1 picrylhydrazyl GAE Gallic acid equivalents
Microorganisms, inorganic components, and their interactions all play a role in fermentation processes and product c reation[14]
Yeast and lactic acid bacteria populations among the microorganisms that increase the quality of traditional fermentation products[3,4]
Summary
Abbreviations TFR Traditional fermented Rosa FSR Fermentation solution of Rosa ‘Dianhong’ TFC Total flavonoid contents TPC Total phenolic contents PDA Potato dextrose agar (Medium) NA Nutrient agar (Medium) DPPH 2, 2-Diphenyl-1 picrylhydrazyl GAE Gallic acid equivalents. By adding salt and producing acid and ethanol, the fermentation process can improve the nutritional and functional qualities of foods while extend their shelf life[2]. Microorganisms and their enzymes cause fermentation, which is a biochemical alteration of the fundamental food matrix. Fermentation, for example, allows for the manufacture of broccoli products that are safe, stable, and high in sulforaphane. These fermented foods are fantastic dietary supplements[6]. Our research contributes to biocultural preservation, but it gives critical information for the future development of TFR-based pharmaceuticals and prospective nutraceuticals
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