Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage

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Bibliographic Details
Main Author:	Juliana Tensol PINTO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias antioxidant Hovenia dulcis dyhidromyricetin fermented beverage volatile compounds
Online Access:	Acceder al recurso
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_version_	1876459200537690112
author	Juliana Tensol PINTO
author_facet	Juliana Tensol PINTO
contents	Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage Juliana Tensol PINTO Luana Farah ALVARENGA Diego Pinto de OLIVEIRA Rosane Freitas SCHWAN Disney Ribeiro DIAS José Humberto de QUEIROZ Tânia Toledo de OLIVEIRA Agrociencias antioxidant Hovenia dulcis dyhidromyricetin fermented beverage volatile compounds Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis , using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 o GL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified and quantified (75.17 mg/L) by HPLC-DAD and UPLC-MS/MS. The results reinforce the interest on nutraceutical and functional properties of this beverage and opens perspectives for new studies that value this underexplored pseudofruit. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591015 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37
format	Artículo científico
id	redalyc_395953591015
institution	Redalyc
language	en
publishDate	2017
publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
spellingShingle	Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage Juliana Tensol PINTO Agrociencias antioxidant Hovenia dulcis dyhidromyricetin fermented beverage volatile compounds Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage Juliana Tensol PINTO Luana Farah ALVARENGA Diego Pinto de OLIVEIRA Rosane Freitas SCHWAN Disney Ribeiro DIAS José Humberto de QUEIROZ Tânia Toledo de OLIVEIRA Agrociencias antioxidant Hovenia dulcis dyhidromyricetin fermented beverage volatile compounds Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis , using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 o GL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified and quantified (75.17 mg/L) by HPLC-DAD and UPLC-MS/MS. The results reinforce the interest on nutraceutical and functional properties of this beverage and opens perspectives for new studies that value this underexplored pseudofruit. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591015 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37
title	Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
topic	Agrociencias antioxidant Hovenia dulcis dyhidromyricetin fermented beverage volatile compounds
url	https://www.redalyc.org/articulo.oa?id=395953591015