Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss

Rape moss is the tender stem of oilseed rape , which can be made into fermented vegetables via spontaneous fermentation. The aim of this study was to evaluate the effects of fermentation conditions on physicochemical components, volatile compounds, and antioxidant capacity of rape moss. The results showed that the optimal physicochemical parameters of fermented rape moss (FRM) were obtained with 70 % initial moisture content , 6 % salt addition, 7 days fermentation time, 15 °C fermentation temperature, while the strongest antioxidant capacity was achieved with 60 % initial moisture content, 7 % salt addition, 7 days fermentation time, 15 °C fermentation temperature. Additionally, 51 volatile compounds in FRM were identified by HS-SPME-GC-MS, mainly including ketones, alcohols and esters. Notably, Pearson correlation analysis revealed that protein and fat were significantly positively correlated with antioxidant activity in FRM (p < 0.01). These findings could provide a theoretical basis for the development and functional research of FRM products.