Characterization of a Fermented Feijoa Beverage
Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, th...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Chile.Facultad de Agronomía e Ingeniería Forestal
2020
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S2452-57312020000100035 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:scielo:S2452-57312020000100035 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scielo:S2452-573120200001000352020-09-21Characterization of a Fermented Feijoa BeverageSartori,Giliani V.Montibeller,Maria J.Furini,GiovaniVeeck,Ana P. de L.Sganzerla,William G.Beling,Patricia C.Rios,Alessandro de O.Manfroi,Vitor Acca sellowiana (O. Berg) Burret beverage technology carotenoids fermented fruit beverage Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g−1 and a total flavonoid content of 0.11 mEq quercetin 100 g−1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile.Facultad de Agronomía e Ingeniería ForestalInternational journal of agriculture and natural resources v.47 n.1 20202020-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S2452-57312020000100035en10.7764/ijanr.v47i1.1939 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
Acca sellowiana (O. Berg) Burret beverage technology carotenoids fermented fruit beverage |
| spellingShingle |
Acca sellowiana (O. Berg) Burret beverage technology carotenoids fermented fruit beverage Sartori,Giliani V. Montibeller,Maria J. Furini,Giovani Veeck,Ana P. de L. Sganzerla,William G. Beling,Patricia C. Rios,Alessandro de O. Manfroi,Vitor Characterization of a Fermented Feijoa Beverage |
| description |
Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g−1 and a total flavonoid content of 0.11 mEq quercetin 100 g−1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity. |
| author |
Sartori,Giliani V. Montibeller,Maria J. Furini,Giovani Veeck,Ana P. de L. Sganzerla,William G. Beling,Patricia C. Rios,Alessandro de O. Manfroi,Vitor |
| author_facet |
Sartori,Giliani V. Montibeller,Maria J. Furini,Giovani Veeck,Ana P. de L. Sganzerla,William G. Beling,Patricia C. Rios,Alessandro de O. Manfroi,Vitor |
| author_sort |
Sartori,Giliani V. |
| title |
Characterization of a Fermented Feijoa Beverage |
| title_short |
Characterization of a Fermented Feijoa Beverage |
| title_full |
Characterization of a Fermented Feijoa Beverage |
| title_fullStr |
Characterization of a Fermented Feijoa Beverage |
| title_full_unstemmed |
Characterization of a Fermented Feijoa Beverage |
| title_sort |
characterization of a fermented feijoa beverage |
| publisher |
Pontificia Universidad Católica de Chile.Facultad de Agronomía e Ingeniería Forestal |
| publishDate |
2020 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S2452-57312020000100035 |
| work_keys_str_mv |
AT sartorigilianiv characterizationofafermentedfeijoabeverage AT montibellermariaj characterizationofafermentedfeijoabeverage AT furinigiovani characterizationofafermentedfeijoabeverage AT veeckanapdel characterizationofafermentedfeijoabeverage AT sganzerlawilliamg characterizationofafermentedfeijoabeverage AT belingpatriciac characterizationofafermentedfeijoabeverage AT riosalessandrodeo characterizationofafermentedfeijoabeverage AT manfroivitor characterizationofafermentedfeijoabeverage |
| _version_ |
1714207469441384448 |