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Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads
- Source :
- Biomolecules, Vol 11, Iss 1113, p 1113 (2021), Biomolecules, Volume 11, Issue 8
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% v/v. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins.
- Subjects :
- Antioxidant
Flavonols
medicine.medical_treatment
fermented beverages
01 natural sciences
Biochemistry
Antioxidants
Anthocyanins
chemistry.chemical_compound
Cultivar
Food science
comic_books.series
chemistry.chemical_classification
natural antioxidants
Chemistry
Alcoholic Beverages
food and beverages
Biological activity
Honey
04 agricultural and veterinary sciences
040401 food science
QR1-502
Fruit and Vegetable Juices
Ellagic acid
iridoids
phenolics
Quinic Acid
Prunus avium
Microbiology
Article
Saccharomyces
0404 agricultural biotechnology
Loganic acid
Ellagic Acid
Phenols
Picrates
Cherry juice
Gallic Acid
medicine
Humans
Benzothiazoles
Molecular Biology
Biphenyl Compounds
010401 analytical chemistry
fruit meads
0104 chemical sciences
Fruit
Fermentation
comic_books
Food Technology
Sulfonic Acids
Subjects
Details
- Language :
- English
- Volume :
- 11
- Issue :
- 1113
- Database :
- OpenAIRE
- Journal :
- Biomolecules
- Accession number :
- edsair.doi.dedup.....0bc9ad88321c111415b95072aac885c7