Abstract
Mixed fermentation was carried out for 12 h at 37 °C using Lactobacillusplantarum, Lactobacillus acidophilus and Lactobacillus casei. The effects of lactic acid bacteria (LAB) fermentation on the antioxidant activity and phytochemical concentration of hawthorn pulp (HP) were investigated by comparing the IC50 value (μL/mL) of HP before and after lactic acid bacteria fermentation. Fermented hawthorn pulp (FHP) showed higher DPPH free radical scavenging ability, ABTS free radical scavenging ability and hydroxyl free radicals. Fermented hawthorn pulp (FHP) has higher Fe3+ reducing ability using the absorbance values; LAB fermentation significantly increased the content of free phenol and flavonoids in hawthorn pulp, and the content increased by 34.14% and 53.15 % respectively.
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