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The fruits of Pyracantha fortuneana (Maxim.) Li were fermented with pure fungi to improve their antioxidant capacity. The antioxidant activities of fermented and non-fermented P. fortuneana fruits were estimated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging activities, as well as ferric ion reducing antioxidant power (FRAP). The total phenolic content (TPC) and total flavonoid content (TFC) were also determined. Additionally, the changes caused by fermentation were characterized by proton nuclear magnetic resonance spectroscopy (1H NMR). The results showed that P. fortuneana fruits fermented with Rhizopus oryzae and Penicillium commune exhibited stronger antioxidant activity compared with the non-fermented material. Correlation analysis indicated that the increased activity might be ascribed to the improvement of TPC. Chemical characterization of 1H NMR implied that the increased TPC and antioxidant activity might be attributed to some of the phenolic and flavonoid glycosides hydrolyzed to new components during fermentation. The present study was the first report of the fermentation of P. fortuneana fruit with pure fungal strains and suggested that fermentation of P. fortuneana fruits with R. oryzae and P. commune was an effective alternative approach to increase antioxidant, and P. fortuneana fruit fermented by R. oryzae and P. commune might be the new alternative of natural antioxidants. [ABSTRACT FROM AUTHOR]

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