Back to Search
Start Over
Effect of alcoholic fermentation in the content of phenolic compounds in cider processing
- Source :
- Brazilian Archives of Biology and Technology, Volume: 51, Issue: 5, Pages: 1025-1032, Published: OCT 2008, Brazilian Archives of Biology and Technology 5 (51), 1025-1032. (2008), Scopus-Elsevier, Brazilian Archives of Biology and Technology, Vol 51, Iss 5, Pp 1025-1032 (2008), Brazilian Archives of Biology and Technology, Brazilian Archives of Biology and Technology, Tecpar, 2008, 51 (5), pp.1025-1032, Brazilian Archives of Biology and Technology v.51 n.5 2008, Instituto de Tecnologia do Paraná (Tecpar), instacron:TECPAR
- Publication Year :
- 2008
- Publisher :
- Instituto de Tecnologia do Paraná - Tecpar, 2008.
-
Abstract
- 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.
- Subjects :
- 0106 biological sciences
lcsh:Biotechnology
Ethanol fermentation
01 natural sciences
High-performance liquid chromatography
cider
chemistry.chemical_compound
0404 agricultural biotechnology
lcsh:TP248.13-248.65
010608 biotechnology
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Caffeic acid
ALCOHOLIC FERMENTATION
POLYPHENOL
Phenol
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Phenols
Food science
cidre
ComputingMilieux_MISCELLANEOUS
polyphenols
Multidisciplinary
Chromatography
Catechin
04 agricultural and veterinary sciences
fermentation alcoholic
CIDER
040401 food science
chemistry
Polyphenol
Fermentation
Subjects
Details
- Language :
- English
- ISSN :
- 15168913 and 16784324
- Database :
- OpenAIRE
- Journal :
- Brazilian Archives of Biology and Technology, Volume: 51, Issue: 5, Pages: 1025-1032, Published: OCT 2008, Brazilian Archives of Biology and Technology 5 (51), 1025-1032. (2008), Scopus-Elsevier, Brazilian Archives of Biology and Technology, Vol 51, Iss 5, Pp 1025-1032 (2008), Brazilian Archives of Biology and Technology, Brazilian Archives of Biology and Technology, Tecpar, 2008, 51 (5), pp.1025-1032, Brazilian Archives of Biology and Technology v.51 n.5 2008, Instituto de Tecnologia do Paraná (Tecpar), instacron:TECPAR
- Accession number :
- edsair.doi.dedup.....cc95a97678d95addf8dcf6e8fd72789a