Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
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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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 |