Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/23495 |
Resumo: | With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tras-os-Montes (Portugal). |
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Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profilePterospartum tridentatumLiqueurPhysicochemical characteristicsHPLC-DAD/ESI-MSnSensory analysisWith great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tras-os-Montes (Portugal).This research was partly funded by the Foundation for Science and Technology, P.I. (FCT, Portugal), through the national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020), and UIDB/50006/2020. This research also received national funding by FCT, P.I., through the institutional scientific employment program for the contracts of M.I.D. and L.B.MDPIBiblioteca Digital do IPBGarcia, CatiaDias, Maria InêsHenriques, Marta H.F.Barros, LillianRamos, Fernando2021-03-22T11:41:28Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23495engGarcia, Catia; Dias, Maria Inês; Henriques, Marta H.F.; Barros, Lillian; Ramos, Fernando (2023). Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile. Molecules. eISSN 1420-3049. 28:11, p. 1-1310.3390/molecules281144551420-3049info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T01:18:13Zoai:bibliotecadigital.ipb.pt:10198/23495Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:19:56.987583Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
title |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
spellingShingle |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile Garcia, Catia Pterospartum tridentatum Liqueur Physicochemical characteristics HPLC-DAD/ESI-MSn Sensory analysis |
title_short |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
title_full |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
title_fullStr |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
title_full_unstemmed |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
title_sort |
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile |
author |
Garcia, Catia |
author_facet |
Garcia, Catia Dias, Maria Inês Henriques, Marta H.F. Barros, Lillian Ramos, Fernando |
author_role |
author |
author2 |
Dias, Maria Inês Henriques, Marta H.F. Barros, Lillian Ramos, Fernando |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Garcia, Catia Dias, Maria Inês Henriques, Marta H.F. Barros, Lillian Ramos, Fernando |
dc.subject.por.fl_str_mv |
Pterospartum tridentatum Liqueur Physicochemical characteristics HPLC-DAD/ESI-MSn Sensory analysis |
topic |
Pterospartum tridentatum Liqueur Physicochemical characteristics HPLC-DAD/ESI-MSn Sensory analysis |
description |
With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tras-os-Montes (Portugal). |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-22T11:41:28Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/23495 |
url |
http://hdl.handle.net/10198/23495 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Garcia, Catia; Dias, Maria Inês; Henriques, Marta H.F.; Barros, Lillian; Ramos, Fernando (2023). Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile. Molecules. eISSN 1420-3049. 28:11, p. 1-13 10.3390/molecules28114455 1420-3049 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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