Assessment of the variation of the volatile compound composition and antioxidant activity in<i>Opuntia</i>fruits liquors during the maceration process

Márquez-Lemus, Mario; Valadez-Carmona, Lourdes; García-Zebadúa, Julio César; Ortiz-Moreno, Alicia; Vázquez‐Landaverde, Pedro Alberto; Alamilla‐Beltrán, Liliana; Mora‐Escobedo, Rosalva

doi:10.1080/19476337.2019.1595158

Cited by 5 publications

(3 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Analysis of volatile compounds was performed according to the methodology of Márquez-Lemus et al (2019) with some modifications. Fermentation samples were centrifuged at 7000 rpm (5697×g) for 15 min at 10 • C in a Sigma 6K15 centrifuge.…”

Section: Aromatic Profile Quantification By Gc-msmentioning

confidence: 99%

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Larralde-Corona

Torre-González

Vázquez‐Landaverde

et al. 2021

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 different yeast species. These strains were first characterized in a semi synthetic medium (labeled as M2, having 90 g/L fructose and 10 g/L glucose of initial hexoses) at 48 h of culture, observing a differential pattern in the consumption of sugars and productivity. Selected Saccharomyces strains left around 10 g/L of fructose and showed higher fermentation performance. However, some non-Saccharomyces strains, specifically from Torulospora (Td), Kluyveromyces (Km), and Zygosaccharomyces (Zb) genera, consumed almost all the sugar (i.e., Km1Y9 with <5 g/L) and had a high productivity of ethanol. In general, all Saccharomyces strains presented a high production of ethyl-butyrate, ethyl-decanoate, and ethyl-hexanoate with peaks of 10, 38, and 3 μg/L, respectively. In addition, some Kluyveromyces and Torulospora strains showed a high production of phenyl ethyl acetate (i.e., Km1D5 with up to 1400 μg/L); isoamyl acetate (i.e., Km1D5 and Td1AN2 with more than 300 μg/L), and hexyl acetate (i.e., Td1AN2 with 0.3 μg/L). Representative strains of the most productive genera (Saccharomyces, Torulospora, and Kluyveromyces) were selected to evaluate their fermentative performance and survival in a mixed culture on a medium based on Agave tequilana must, and their population kinetics was characterized using specific fluorescent in situ hybridization (FISH) probes in a qualitative and semi-quantitative analysis during fermentation. We observed that the mixture ratios of 0.1:1:1 or 1:1:1 (Saccharomyces:Kluyveromyces:Torulospora), maintained good fermentation productivities, with alcohol yields above 0.45 g/g, and allowed a high survival rate of the non-Saccharomyces strains during the fermentation process. Finally, mixed inoculum fermentations on A. tequilana must medium, including different Saccharomyces strains and the finally selected Torulospora and Kluyveromyces strains, showed the best production parameters in terms of ethanol, carbon dioxide, glycerol, and acetic acid values, as well as improved volatile metabolite profiles as compared to the pure cultures. All these data were used to propose a methodology of selection of strains to be used as a pure or mixed starter for tequila and mezcal fermentations, with high primary metabolite productivity and desired aromatic profile.

show abstract

Section: Aromatic Profile Quantification By Gc-msmentioning

confidence: 99%

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Larralde-Corona

Torre-González

Vázquez‐Landaverde

et al. 2021

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Marquez-Lemus et al, 2022, showed that the red and purple varieties of prickly pear have a significantly higher total phenolic content (TPC) than the lighter-colored varieties such as white and yellow, and they stated that the flavonoid content in PPJ is similar to that found in certain Mexican prickly pear varieties [ 33 , 34 ]. However, the composition and relative proportions of different flavonoids can vary significantly depending on the specific variety being studied.…”

Section: Discussionmentioning

confidence: 99%

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Duque-Buitrago,

Solórzano-Lugo,

González-Vázquez

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

show abstract

“…Para evaluar la existencia de diferencias significativas entre las concentraciones medias de metales pesados en sedimentos para las épocas, seca y húmeda, se utilizó un análisis de varianza (ANOVA), aplicando la prueba de normalidad de Kolmogorov-Smirnov y la prueba de homogeneidad de varianza de Bartlett. Se empleó la prueba de comparación múltiple Tukey a P<0,05 (Miller et al, 2002;Márquez-Lemus et al, 2019) y un análisis de correlación de Pearson. Todos los análisis se procesaron con Statgraphics Plus 5.1.…”

Section: Análisis Estadísticounclassified

Contenido de metales pesados en sedimentos y peces provenientes de las ciénagas Marimonda y El Salado en Antioquia, Colombia

2020

View full text Add to dashboard Cite

Las ciénagas El Salado y Marimonda en el municipio de Necoclí (Antioquia-Colombia) son de gran importancia para las comunidades circunvecinas, pero carencen de saneamiento básico por vertimientos de aguas residuales domésticas, quema de basuras, residuos de envases de plaguicidas, bebedero de aguas y desechos de animales. Ante la ausencia de información sobre la presencia de metales pesados en estas ciénagas, se cuantificó las concentraciones de Cu, Zn, Cd y Hg en sedimentos y peces por espectrofotometría de absorción atómica (EAA) de llama y por vapor frío. En el sedimento, se encontró en mg kg-1: 7,519±2,432 de Cu, 11,925±7,234 de Zn, 0,003±0,002 de Cd y 0,0001±0,0006 de Hg, todos por debajo del límite permisible de la norma internacional canadiense – CEQGs. Las especies de peces evaluadas fueron: Andinoacara pulcher, Caquetaia kraussii y Piaractus brachypomus, con concentraciones de metales pesados por debajo del límite de cuantificación (25,0 y 7,5 µg kg-1 de Pb y Cd, respectivamente, 41,532±3,25; 79,911±3,433; 201,681±2,573 µg kg-1 de Hg en cada especie), todos por debajo del límite máximo de metales pesados en peces, según la Resolución 122 de la normatividad colombiana. Aunque la concentración de metales pesados se encontró por debajo de los límites permisibles de la norma internacional canadiense, se hace necesario realizar monitoreos anuales por parte de las autoridades ambientales a fin de detectar cualquier variación en los parámetros fisicoquímicos que puedan alterar la movilización o resuspensión hacia la columna de agua.

show abstract

Assessment of the variation of the volatile compound composition and antioxidant activity inOpuntiafruits liquors during the maceration process

Cited by 5 publications

References 36 publications

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Contenido de metales pesados en sedimentos y peces provenientes de las ciénagas Marimonda y El Salado en Antioquia, Colombia

Contact Info

Product

Resources

About