Chemical composition and in vitro antioxidant properties of walnut green husk fruit and vegetable compound ferment

Using the walnut green husk,fruit and vegetable as raw materials,the ferment of walnut green husk with fruits and vegetables was made through twice fermentation and filtration. In this study,chemical composition,bioactive enzymes and the major antioxidant components of the ferment were determined,and simultaneously antioxidant activities was investigated. The results indicated that the content of soluble solids,acidity,total sugar and protein in the ferment of walnut green husk with fruit and vegetable were 29.300%,1.959%,11.802 mg / m L and39.000 mg / m L,respectively.After fermentation,the ferment of walnut green husk with fruit and vegetable became mellow,with a sweet- sour flavor.Moreover,the ferment was rich in the species of minerals which showed K > Cl >Mg > Na > Ca > P > Fe > Zn. SOD activity reached 1980.250 U / m L,while the activity of amylase was lower. The major antioxidant components had different levels with a descending amount of ascorbic acids,proanthocyanidin,total flavonoids and total polyphenol,the content of total flavonoids was similar to winter- jujube ferment,while the content of total polyphenol was far below the grape ferment.In addition,compared with pitaya ferment,the ferment of walnut green husk with fruit and vegetable possessed higher anti- free radical activity,at the same time showed good reducing power,total antioxidant capacity and poor metal ion- chelating activity.