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

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorPinto, Juliana Tensol-
Autor(es): dc.creatorAlvarenga, Luana Farah-
Autor(es): dc.creatorOliveira, Diego Pinto de-
Autor(es): dc.creatorOliveira, Tânia Toledo de-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorQueiroz, José Humberto de-
Data de aceite: dc.date.accessioned2026-02-09T12:49:59Z-
Data de disponibilização: dc.date.available2026-02-09T12:49:59Z-
Data de envio: dc.date.issued2018-08-03-
Data de envio: dc.date.issued2018-08-03-
Data de envio: dc.date.issued2017-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29891-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169141-
Descrição: dc.descriptionHovenia 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectHovenia dulcis-
Palavras-chave: dc.subjectFermented beverage-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectAntioxidants-
Palavras-chave: dc.subjectDyhidromyricetin-
Palavras-chave: dc.subjectBebida fermentada-
Palavras-chave: dc.subjectCompostos voláteis-
Palavras-chave: dc.subjectAntioxidantes-
Título: dc.titleElaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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