Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro‐Fungi Fermentation

Fermentation is an effective method to enhance the bioactivity and bioavailability of bioactive compounds in plant foods. In this study, the effects of fermentations with Wolfiporia cocos, Morchella sp., and Ganoderma lingzhi on the total phenolics, total flavonoids, monomeric phenolic compounds, and antioxidant activities of fermented pine pollen were investigated. The results showed that the total phenolic content and antioxidant capacity 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity, and ferric-ion-reducing abilities of fermented pine pollen were increased by 154.38%, 182.43%, 90.81%, and 38.75%, respectively, compared with original pine pollen. Among the three fermentations, Morchella sp. provided the highest total phenolic content (793.70 µg/g) which was mainly responsible for the increased antioxidant capacity after each fermentation. Protocatechuic acid and 4-coumaroylquinic acid were found to potentially contribute significantly to the antioxidant capacity. The results of this study demonstrated that the macro-fungal fermentation effectively improved the bioactive components and antioxidant activity of pine pollen. It could provide the potential application of pine pollen in functional foods and nutraceutical products. PRACTICAL APPLICATION: This research shows that fermentation of pine pollen with edible fungi boosts its antioxidant content and capacity. The fermented pine pollen could be a promising natural ingredient for functional foods like energy bars, beverages, or dietary supplements. It helps food manufacturers create food products for health-conscious consumers seeking natural and highly bioavailable antioxidants. It also offers a practical way to improve the nutritional value of pine pollen-based food products.