Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt

Fermentation is an effective way to improve the comprehensive quality of Rosa roxburghii Tratt (RRT). In this study, the flavor compounds in RRT that fermented by different probiotics (Lactobacillus acidophilus, Lactobacillus brevis, and Lactobacillus plantarum) were analyzed by headspace -gas chromatography -ion mobility spec-trometry (HS -GC -IMS). Overall, 87 flavor compounds were identified through HS -GC -IMS, which included aldehydes, alcohols, esters, ketones, and other compounds (including their monomers and dimers). The key flavor compounds and maximum potential difference markers were screened out and combined with sensory evaluation to analyze the effects of probiotics on the flavor of RRT. The results showed that probiotics could improve the flavor of RRT, and Lactobacillus acidophilus had the largest effect (about 13%) on RRT flavor. Moreover, after RRT fermentation by probiotics, the content of SOD in RRT increased by 19.18%-29.68%, and the scavenging capacity of DPPH, ABTS and OH free radical increased by more than 10%. In short, probiotics fermentation of RRT can effectively improve its flavor and prebiotic value, thereby providing a reference for RRT processing and flavor research.

Automated summary

This study analyzed the flavor compounds in Rosa roxburghii Tratt (RRT) that were fermented by different probiotics using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that probiotics could improve the flavor of RRT, with Lactobacillus acidophilus having the largest effect. Additionally, after fermentation, RRT had increased levels of SOD and enhanced scavenging capacity of DPPH, ABTS, and OH free radicals.