Alcoholic beverages from araçá-boi fruit: quantification of antioxidant compounds by NMR ERETIC2
| Autor: | Amanda C. L. Souza, Jaqueline A. de Bezerra, Andrezza S. Ramos, Josiana Moreira Mar, Marcos B. Machado, Lúcia Schuch Boeira |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
DPPH Short Communication 010401 analytical chemistry Context (language use) 04 agricultural and veterinary sciences Ethanol fermentation 040401 food science 01 natural sciences 0104 chemical sciences Tyrosol chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Eugenia stipitata food chemistry Fermentation Food science Gallic acid Food Science |
| Zdroj: | J Food Sci Technol |
| Popis: | Fermentation is a preservation process responsible for increasing food product shelf life. In this context, alcoholic fermentation can add value to unconventional Amazon fruits, e.g., araçá-boi (Eugenia stipitata). This fruit has various antioxidant phenolic compounds with well-known nutraceutical properties. However, araçá-boi is still underexplored by food industry. This rationale led to investigate the influence of five commercial yeasts (Saccharomyces cerevisiae) and filtration process on chemical composition and antioxidant capacity of araçá-boi beverages. DPPH and Folin Ciocalteu assays were used to determine antioxidant capacity and total phenolic content. Organic compounds’ contents were assessed by NMR-ERETIC2. In all beverages, ten compounds [tyrosol, sucrose, fructose, (α/β)-glucose, ethanol, malic, citric, gallic, and succinic acids] were identified and quantified. The highest phenolic concentrations [gallic acid (390.0 µM) and tyrosol (380.0 µM)] were found in Biolievito Bayanus (BBA) beverage. The new BBA beverage was used for investigating filtration process influence on chemical composition and antioxidant responses. Alcoholic content (unfiltered: 13.9°GL and filtered: 12.7°GL), antioxidant responses, and total phenolic contents were influenced by filtration process. The yeast type and unfiltered process were determinant for chemical content and antioxidant capacity of beverages. These results might be useful to private sector and future production and commercialization of araçá-boi beverages. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04721-x) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|