Abstract
Greengage wine is gaining increasing attention in Asia for its rich nutritional elements and medicinal value. However, the treatment of the fermentation waste after brewing is a problem that remains unsolved. This work proposed to valorize the fermentation waste extract by a simple centrifugation. The bioactive compounds of the fermentation waste were investigated, including total flavonoids, total phenols, specific phenols and volatile compounds. The antioxidant and antibacterial capacities of the waste extract were also evaluated. The results revealed that the total phenol (1.34 mg GAE/g EPW) and total flavonoid (1.17 mg RE/g EPW) of the fermentation waste extract were still considerable. The fermentation waste also showed high DPPH radical scavenging capacity (5.39 μmol TE/g EPW) and high ABTS radical scavenging capacity (9.80 μmol TE/g EPW). Both GC-MS and LC-MS analysis identified key bioactive compounds, such as linalool, terpineol, β-ionone, neochlorogenic acid and chlorogenic acid, which have high antioxidant capacity and strong, thermal-stable antibacterial capacity. All these characteristics show a promising future for valorized fermentation waste, for example, in food additives or mouthwash.
Highlights
For hundreds of years, greengage (Prunus mume), a specific variety of plum, has been used as a medical food in China, Japan and Korea to enhance the immune system and cure many diseases [1]
Phenolic are their the primary secondary metabolites in plants can actshow as natural antioxidants
Andifferent obvious decrease in the phenolictocompound in indicateCompared that theyto are at p < 0.05 according the fermentation waste was revealed
Summary
Greengage (Prunus mume), a specific variety of plum, has been used as a medical food in China, Japan and Korea to enhance the immune system and cure many diseases [1]. Extracts of greengage have been shown to have properties that fight lung, liver and other cancers [2], and researchers have discovered anti-microbial [3] and high antioxidative activity [4] High volumes of these bioactive compounds, which work as natural antioxidants, have therapeutic potential and health benefits for humans [5]. After fermentation, edible parts of the fruit remained, but they were too acidic to be used in feedstock; they were discarded untreated, which amounts to around 1500 tons in a brewing plant with an annual wine production of2 2000 of 13 tons. Disposing of this waste will greatly promotetoo profitability and in reduce the environmental impact
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