As a medicinal plant with a long history, the flavonoids in its extracts have attracted extensive attention because of their rich biological activities. The purpose of this study was to investigate the effects of different fermentation conditions, such as temperature, time and pH value, on the flavonoid content in the extract of Asiaticum asiatica. In this study, we used a standardized extraction process to analyze samples of Asiaticum asiatica treated in different fermentation environments and used high performance liquid chromatography (HPLC) to determine their flavonoid content. The results showed that the fermentation conditions had a significant effect on the concentration of flavonoids in the extract of Asiaticum asiatica. In particular, we found that in a specific temperature range, with the extension of fermentation time, the flavonoids content showed a trend of first increasing and then decreasing. In addition, we also observed that pH also had a significant effect on flavonoid content, with the highest flavonoid content in slightly acidic environments. These findings not only provide important guidance for optimizing the bioactivity of Asiaticum asiatica extract through fermentation processes, but also expand our understanding of the pharmacologically active ingredients of Asiaticum Asiatica, and provide scientific basis for its application in drug development and health food industry.

Wenyi Wang. Effects of different fermentation conditions on flavonoid content of Asiaticum asiatica extract. Academic Journal of Agriculture & Life Sciences (2024) Vol. 5 Issue 1: 88-93. https://doi.org/10.25236/AJALS.2024.050112.

[1] Tian J, Mao Q, Dong M, et al. Structural characterization and antioxidant activity of exopolysaccharide from soybean whey fermented by Lacticaseibacillus plantarum 70810[J]. Foods, 2021, 10(11): 2780.

[2] Li Yueshi; Study on the antioxidative activities of flavonoids from the leaves of Jasmine flower and their structure-activity relationship and mechanism [D]; Guangxi University of Traditional Chinese Medicine; The year 2016

[3] Chen Shufang; Study on extraction, separation and antioxidant activity of polysaccharide from Hedges [D]; Guangxi University; 2022

[4] Bijalwan V, Ali U, Kesarwani A K, et al. Hydroxycinnamic acid bound arabinoxylans from millet brans-structural features and antioxidant activity[J]. International journal of biological macromolecules, 2016, 88: 296-305

[5] Zhou Liangpu; Study on new organic solvent-salt two-phase aqueous system and its application in extraction of total flavonoids from Sophora japonica [D]; Zhejiang University of Technology; The year 2018

[6] Xu Yin; Li Ming; Lv Xiaojian; Li Shiming; Long Tao; Xu Lanying; Determination of polymethoxy-flavonoids in different varieties of orange peel by reversed phase high performance liquid chromatography [A]; Proceedings of the 13th National Analytical Chemistry Annual Meeting of the Chinese Chemical Society (2) [C]; The year 2018

[7] Soares S, Brandão E, Mateus N, et al. Sensorial properties of red wine polyphenols: Astringency and bitterness[J]. Critical reviews in food science and nutrition, 2017, 57(5): 937-948.

[8] Alhidary I A, Abdelrahman M M. Effects of naringin supplementation on productive performance, antioxidant status and immune response in heat-stressed lambs[J]. Small Ruminant Research, 2016, 138: 31-36.

[9] John I, Muthukumar K, Arunagiri A. A review on the potential of citrus waste for D-Limonene, pectin, and bioethanol production[J]. International Journal of Green Energy, 2017, 14(7): 599-612.

[10] Zeng Z, Hu X, McClements D J, et al. Hydrothermal stability of phenolic extracts of brown rice[J]. Food chemistry, 2019, 271: 114-121.