ArticlePloS one2020
The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed, 82 citations in OpenAlex.
- Optimized Paocai Fermentation of Rehmannia Radix: Physicochemical Quality, Untargeted Metabolomics, and Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- The Chemical Structures, Neuroprotective Effects, Structure-Activity Relationships, and Applications of Flavonoids, Phenolic Acids, Terpenoids, and Sterols in Dandelion: A Review.Food science & nutrition · 2026Review
- A comprehensive insight into optimized ultrasound-assisted extraction of bioactive compounds and antioxidant activities from dandelion (Taraxacum officinale) plant extract using response surface methodology.Ultrasonics sonochemistry · 2026Article
- Dietary astragalus stems polysaccharides improve antioxidant capacity and lactation performance in dairy goats through integrated metabolomic and mechanistic analyses.Scientific reports · 2026Article
- Microbial Consortium Fermentation Remodels the Metabolite Profile and Enhances the Biological Functionality ofFoods (Basel, Switzerland) · 2026Article
- Time-Dependent Modulation of Phenolics, Polysaccharides, and Bioactivities inFoods (Basel, Switzerland) · 2025Article
- Artificial Domestication Enhances Bioactive Profiles and Antioxidant Capacity in Two Wild Asteraceae Plants.Plants (Basel, Switzerland) · 2025Article
- Article
- Antidiabetic effect of dried sweet potato extract with fermented lettuce extracts.Food science and biotechnology · 2025Article
- Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria andFood chemistry: X · 2025Article
- Fermented chrysanthemum stem as a source of natural phenolic compounds to alleviate tomato bacterial wilt disease.Horticulture research · 2025Article
- In silico and experimental potentials of 6-shogaol and meglumine antimoniate on Leishmania major: multiple synergistic combinations through modulation of biological properties.Immunologic research · 2024Article
- Research Updates and Advances on Flavonoids Derived from Dandelion and Their Antioxidant Activities.Antioxidants (Basel, Switzerland) · 2024Review
- Optimization of Liquid Fermentation ofMolecules (Basel, Switzerland) · 2024Article
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt.Foods (Basel, Switzerland) · 2024Article
- Effects ofMolecules (Basel, Switzerland) · 2024Article
- Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution.Frontiers in microbiology · 2024Article
- Effect of fermented dandelion on productive performance, meat quality, immune function, and intestinal microbiota of broiler chickens.BMC veterinary research · 2023Article
- Combined dandelion extract and all-trans retinoic acid induces cytotoxicity in human breast cancer cells.Scientific reports · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product quality. The purpose of this study was to investigate the effect of solid-state fermentation (SSF) on the content, composition and antioxidant activity of dandelion flavonoids. Response surface methodology was used to optimize dandelion fermentation conditions. Under optimized conditions, the maximum flavone concentration was 66.05 ± 1.89 mg/g. The flavonoid content of the crude extract from fermented dandelion (FDF) was 183.72 ± 2.24 mg/g. The flavonoid compounds in the crude extracts were further identified by UPLC-ESI-MS/MS. A total of 229 flavonoid compounds were identified, and 57 differential flavonoids (including 27 upregulated and 30 downregulated flavonoids) between FDF and the crude extract of unfermented dandelion (DF) were observed, of which 25 were annotated to metabolic pathways. FDF displayed superior antioxidant activity to that of DF in in vitro DPPH radical-scavenging and reducing power assays. The favorable results of our investigation could provide a new way for the exploitation and utilization of dandelion, which could be promising for its application as an antioxidant and functional food additive with flavonoids as ingredients.
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