Effect of alcoholic fermentation in the content of phenolic compounds in cider processing
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020 |
Resumo: | The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider. |
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Brazilian Archives of Biology and Technology |
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Effect of alcoholic fermentation in the content of phenolic compounds in cider processingciderfermentation alcoholicpolyphenolsThe objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.Instituto de Tecnologia do Paraná - Tecpar2008-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020Brazilian Archives of Biology and Technology v.51 n.5 2008reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132008000500020info:eu-repo/semantics/openAccessNogueira,AlessandroGuyot,SylvainMarnet,NathalieLequéré,Jean MichelDrilleau,Jean-FrancoiseWosiacki,Gilvaneng2008-10-29T00:00:00Zoai:scielo:S1516-89132008000500020Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2008-10-29T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
title |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
spellingShingle |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing Nogueira,Alessandro cider fermentation alcoholic polyphenols |
title_short |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
title_full |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
title_fullStr |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
title_full_unstemmed |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
title_sort |
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
author |
Nogueira,Alessandro |
author_facet |
Nogueira,Alessandro Guyot,Sylvain Marnet,Nathalie Lequéré,Jean Michel Drilleau,Jean-Francoise Wosiacki,Gilvan |
author_role |
author |
author2 |
Guyot,Sylvain Marnet,Nathalie Lequéré,Jean Michel Drilleau,Jean-Francoise Wosiacki,Gilvan |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Nogueira,Alessandro Guyot,Sylvain Marnet,Nathalie Lequéré,Jean Michel Drilleau,Jean-Francoise Wosiacki,Gilvan |
dc.subject.por.fl_str_mv |
cider fermentation alcoholic polyphenols |
topic |
cider fermentation alcoholic polyphenols |
description |
The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132008000500020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.51 n.5 2008 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318272337674240 |