دورية أكاديمية
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing
| العنوان: | Effect of alcoholic fermentation in the content of phenolic compounds in cider processing |
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| المؤلفون: | Alessandro Nogueira, Sylvain Guyot, Nathalie Marnet, Jean Michel Lequéré, Jean-Francoise Drilleau, Gilvan Wosiacki |
| المصدر: | Brazilian Archives of Biology and Technology, Vol 51, Iss 5, Pp 1025-1032 (2008) |
| بيانات النشر: | Instituto de Tecnologia do Paraná (Tecpar), 2008. |
| سنة النشر: | 2008 |
| المجموعة: | LCC:Biotechnology |
| مصطلحات موضوعية: | cider, fermentation alcoholic, polyphenols, Biotechnology, TP248.13-248.65 |
| الوصف: | The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.O objetivo deste trabalho foi estudar o efeito da fermentação alcoólica no teor de compostos fenólicos de cinco mostos de maçãs industriais. Os compostos fenólicos foram analisados por HPLC. Os mostos apresentaram fenóis totais entre 188,4 a 2776,17 mg.L-1. Os teores de fenóis durante a fermentação permaneceram os mesmos para as variedades DC, PJ e GU, entretanto, em DM e KE foi observada uma diminuição dos teores de fenóis (55 e 313 mg.L-1, respectivamente). Em KE o teor do ácido caféico aumentou de 6,6 mg.L-1 para 41,8 mg.L-1. O teor de catequinas aumentou cerca de 13 mg.L-1 durante o processo, independente da variedade. As outras classes de fenóis não apresentaram modificações com a fermentação alcoólica, permanecendo na sidra os compostos fenólicos do suco de maçã clarificado. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1516-8913 1678-4324 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324 |
| DOI: | 10.1590/S1516-89132008000500020 |
| URL الوصول: | https://doaj.org/article/6f586a78833f4bf39f0cdac471cdcc45 |
| رقم الأكسشن: | edsdoj.6f586a78833f4bf39f0cdac471cdcc45 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 15168913 16784324 |
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| DOI: | 10.1590/S1516-89132008000500020 |