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

Detalhes bibliográficos
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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/29891
Resumo: 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.
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spelling Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverageHovenia dulcisFermented beverageVolatile compoundsAntioxidantsDyhidromyricetinBebida fermentadaCompostos voláteisAntioxidantesHovenia 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-08-03T18:00:11Z2018-08-03T18:00:11Z2017-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPINTO, J. T. et al. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage. Food Science and Technology, Campinas, v. 37, p. 101-108, Dec. 2017. Suplemento 1.http://repositorio.ufla.br/jspui/handle/1/29891Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessPinto, Juliana TensolAlvarenga, Luana FarahOliveira, Diego Pinto deOliveira, Tânia Toledo deSchwan, Rosane FreitasDias, Disney RibeiroQueiroz, José Humberto deeng2018-08-03T18:00:12Zoai:localhost:1/29891Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-08-03T18:00:12Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
title Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
spellingShingle Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
Pinto, Juliana Tensol
Hovenia dulcis
Fermented beverage
Volatile compounds
Antioxidants
Dyhidromyricetin
Bebida fermentada
Compostos voláteis
Antioxidantes
title_short Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
title_full Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
title_fullStr Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
title_full_unstemmed Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
title_sort Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
author Pinto, Juliana Tensol
author_facet Pinto, Juliana Tensol
Alvarenga, Luana Farah
Oliveira, Diego Pinto de
Oliveira, Tânia Toledo de
Schwan, Rosane Freitas
Dias, Disney Ribeiro
Queiroz, José Humberto de
author_role author
author2 Alvarenga, Luana Farah
Oliveira, Diego Pinto de
Oliveira, Tânia Toledo de
Schwan, Rosane Freitas
Dias, Disney Ribeiro
Queiroz, José Humberto de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pinto, Juliana Tensol
Alvarenga, Luana Farah
Oliveira, Diego Pinto de
Oliveira, Tânia Toledo de
Schwan, Rosane Freitas
Dias, Disney Ribeiro
Queiroz, José Humberto de
dc.subject.por.fl_str_mv Hovenia dulcis
Fermented beverage
Volatile compounds
Antioxidants
Dyhidromyricetin
Bebida fermentada
Compostos voláteis
Antioxidantes
topic Hovenia dulcis
Fermented beverage
Volatile compounds
Antioxidants
Dyhidromyricetin
Bebida fermentada
Compostos voláteis
Antioxidantes
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
2018-08-03T18:00:11Z
2018-08-03T18:00:11Z
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 PINTO, J. T. et al. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage. Food Science and Technology, Campinas, v. 37, p. 101-108, Dec. 2017. Suplemento 1.
http://repositorio.ufla.br/jspui/handle/1/29891
identifier_str_mv PINTO, J. T. et al. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage. Food Science and Technology, Campinas, v. 37, p. 101-108, Dec. 2017. Suplemento 1.
url http://repositorio.ufla.br/jspui/handle/1/29891
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835220665171968

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