التفاصيل البيبلوغرافية
| العنوان: |
PRODUCTION AND VALUE-ADDITION OF VINEGAR AND CHARACTERIZATION FOR ITS NUTRACEUTICAL PROPERTIES. |
| المؤلفون: |
V., Nayana, K., Jayadev |
| المصدر: |
Annals: Food Science & Technology; 2022, Vol. 23 Issue 2, p143-149, 7p |
| مصطلحات موضوعية: |
ACETIC acid, TINOSPORA cordifolia, AMIDES, VINEGAR, SECONDARY amines, FREE radicals, FUNCTIONAL groups, PEARS, CONDIMENTS |
| مستخلص: |
Vinegar is an acid condiment liquid produced from fermentation process of ethanol that yields acetic acid (ethanolic acid). Acetic acid concentration ranges from 4-8%in the natural vinegar. Present study focused on the vinegar production from the orange and pear along with the value addition of the medicinal plants like Coleus amboinicus (Mexican mint) and Tinospora cordifolia (Amirthaballi). Concentration of the vinegar was monitored from the day of inoculation, maximum concentration was recorded in the seventh day that is 0.12 N. Phytochemical constituents like cardiac glycoside, reducing sugar and terpenodies are present in the vinegar without value addition and cardiac glycoside, reducing sugar, flavonoids, terpenodies in aqueous extract of the medicinal plants. Cardiac glycoside, reducing sugar, flavonoids, glycosides and terpenodies shows positive results in the vinegar with value addition. The free radical scavenging activity of vinegar without value addition was 1.15 whereas vinegar with value addition was 0.40 was reported. Functional groups like alcohol, amine, aldehyde, imines, carbonyl, amide, carbon chloride were present in vinegar without value addition whereas vinegar with value addition consist primary and secondary amine, aldehyde, alkyl, amine and amide which was determined by FTIR analysis technique. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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