Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/262326 |
Resumo: | Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead. |
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Fortes, Juciane ProisFranco, Fernanda WoutersBaranzelli, JuliaUgalde, Gustavo AndradeBallus, Cristiano AugustoRodrigues, EliseuMazutti, Marcio AntonioSomacal, SabrinaSautter, Cláudia Kaehler2023-07-19T03:38:12Z20231420-3049http://hdl.handle.net/10183/262326001168702Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.application/pdfengMolecules. Basel, Suíça. Vol. 28, n. 1 (2023), 56Bebidas funcionaisCompostos bioativosHidromelLasca de carvalhoPolyphenolsHoneyFunctional beverageCharacterizationAlcoholic beverageFermented beveragePhenolic compoundsAntioxidantFunctional foodsBeneficial effectsEnhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting LevelsEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001168702.pdf.txt001168702.pdf.txtExtracted Texttext/plain46265http://www.lume.ufrgs.br/bitstream/10183/262326/2/001168702.pdf.txt961d73e45b7a9ff13fbc02d14f17c8fdMD52ORIGINAL001168702.pdfTexto completo (inglês)application/pdf1501884http://www.lume.ufrgs.br/bitstream/10183/262326/1/001168702.pdfd49383f7678e32d7e420089b22cfae25MD5110183/2623262023-07-20 03:33:13.216862oai:www.lume.ufrgs.br:10183/262326Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-07-20T06:33:13Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
title |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
spellingShingle |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels Fortes, Juciane Prois Bebidas funcionais Compostos bioativos Hidromel Lasca de carvalho Polyphenols Honey Functional beverage Characterization Alcoholic beverage Fermented beverage Phenolic compounds Antioxidant Functional foods Beneficial effects |
title_short |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
title_full |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
title_fullStr |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
title_full_unstemmed |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
title_sort |
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels |
author |
Fortes, Juciane Prois |
author_facet |
Fortes, Juciane Prois Franco, Fernanda Wouters Baranzelli, Julia Ugalde, Gustavo Andrade Ballus, Cristiano Augusto Rodrigues, Eliseu Mazutti, Marcio Antonio Somacal, Sabrina Sautter, Cláudia Kaehler |
author_role |
author |
author2 |
Franco, Fernanda Wouters Baranzelli, Julia Ugalde, Gustavo Andrade Ballus, Cristiano Augusto Rodrigues, Eliseu Mazutti, Marcio Antonio Somacal, Sabrina Sautter, Cláudia Kaehler |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Fortes, Juciane Prois Franco, Fernanda Wouters Baranzelli, Julia Ugalde, Gustavo Andrade Ballus, Cristiano Augusto Rodrigues, Eliseu Mazutti, Marcio Antonio Somacal, Sabrina Sautter, Cláudia Kaehler |
dc.subject.por.fl_str_mv |
Bebidas funcionais Compostos bioativos Hidromel Lasca de carvalho |
topic |
Bebidas funcionais Compostos bioativos Hidromel Lasca de carvalho Polyphenols Honey Functional beverage Characterization Alcoholic beverage Fermented beverage Phenolic compounds Antioxidant Functional foods Beneficial effects |
dc.subject.eng.fl_str_mv |
Polyphenols Honey Functional beverage Characterization Alcoholic beverage Fermented beverage Phenolic compounds Antioxidant Functional foods Beneficial effects |
description |
Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-07-19T03:38:12Z |
dc.date.issued.fl_str_mv |
2023 |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/262326 |
dc.identifier.issn.pt_BR.fl_str_mv |
1420-3049 |
dc.identifier.nrb.pt_BR.fl_str_mv |
001168702 |
identifier_str_mv |
1420-3049 001168702 |
url |
http://hdl.handle.net/10183/262326 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Molecules. Basel, Suíça. Vol. 28, n. 1 (2023), 56 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório Institucional da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
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Repositório Institucional da UFRGS |
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