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

• Autor(a) principal: PINTO,Juliana Tensol
• Data de Publicação: 2017
• Outros Autores: ALVARENGA,Luana Farah, OLIVEIRA,Diego Pinto de, OLIVEIRA,Tânia Toledo de, SCHWAN,Rosane Freitas, DIAS,Disney Ribeiro, QUEIROZ,José Humberto de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500101
• topic: Hovenia dulcis; fermented beverage; volatile compounds; antioxidant; dyhidromyricetin

Abstract 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 oGL 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.