Chemical Composition and Antioxidant Activities of Five Samples of<i> Prunus mume</i> Umezu from Different Factories in South and East China

Chen, Zhiyi; Lin, Yaosheng; Liu, Xueming; Cheng, Jingrong; Yang, Chunying

doi:10.1155/2017/4878926

Cited by 15 publications

(3 citation statements)

References 24 publications

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“…The pH and TTA were 2.61 and 2.47%, respectively. When the chemical compositions of plums were compared with those of previously reported values, the TSS values ranged from 9.5 to 10.0 °Bx, pH ranged from 2.5 to 2.7, TTAs ranged from 2.0 to 3.8% in mature-stage fruits and 4.0–5.7% in green-stage fruits [ 10 ], and the reducing sugar content ranged from 5.18 to 8.56% [ 11 ], which was similar to the results of the current experiment.…”

Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

2023

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Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma.

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Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

2023

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“…The model solutions were prepared by mixing different ethanol concentrations (10, 15, 20, 25, and 30% v/v) and citric acid buffer at pH 2.5, 3.0, 3.5, 4.0, and 4.5 (Chen et al, 2017). The mixtures were spiked with sodium cyanate (NaOCN) and then mixed for 10 s using a vortex mixer (GW-92VM, Hwashin Tech Co., Ltd., Seoul, Korea).…”

Section: Preparation Of Model Solutionsmentioning

confidence: 99%

Ethyl Carbamate Formation from Cyanate in Model System of Ethanol-Water Media Using Response Surface Methodology

Magollah

Kim

et al. 2022

Prev. Nutr. Food Sci.

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Ethyl carbamate (EC) has been identified as a possible human carcinogen belonging to Group 2A. EC is naturally formed during the fermentation and storage of alcoholic drinks and fermented foods. When ingested in large amounts, EC can cause various health problems, such as gastroenteric hemorrhage, vomiting, and cancer. In this study, optimization of EC formation from cyanate was examined using response surface methodology (RSM), a central composite design that includes variables such as alcohol concentration (10, 15, 20, 25, and 30%), pH (2.5, 3.0, 3.5, 4.0, and 4.5), storage temperature (5, 10, 15, 20, and 25 o C), and storage duration (2, 4, 6, 8, and 10 days). EC content was determined using gas chromatography with flame ionization detection and the results were optimized using RSM. EC formation from cyanate degradation was found to increase with storage duration and temperature, acidity, and alcohol concentration. Cyanate degradation was associated with the formation of EC. Approximately 83.1±0.1% of cyanate was degraded to 538±9 μM of EC. However, not all of the cyanate reacted with ethanol during fermentation to form EC. This study aimed to develop the ideal conditions for EC analysis to reduce EC production in alcoholic drinks and fermented foods.

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“…The analysis conditions were as follows: column temperature at 30°C; injection volume at 20 μL; HPLC running time of 50 min; injection volume at 10 μL; detection wavelength at 280, 320, and 350 nm. Elution was carried out using 0.4% aqueous solution acetic acid (solution A); and acetonitrile (solution B) with the following gradient: 0-40 min, solution B 5-25%; 40-45 min, solution B 25-35%; 45-50 min, solution B 35-50% (Chen et al, 2017).…”

Section: Pmp Preparationmentioning

confidence: 99%

Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage

Wen

et al. 2021

CyTA - Journal of Food

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This study evaluated the effect of Prunus mume polyphenols (PMPs) treatment on qualities and nutrient in winter jujube fruits during storage (4°C). Winter jujube fruits were treated with 5, 10, and 15 mg L −1 PMP, respectively. Compared with the control, PMP treatments effectively preserved the quality and nutrient values of winter jujube fruits. They also enhanced the activities of antioxidant enzymes, inhibited the growth of microorganisms, and delayed postharvest metabolism in the fruits. These findings suggest that PMP, as a green, safe agent, can be potentially developed as a postharvest fruit preservative to substantially extend the shelf life.Los polifenoles de Prunus mume mantienen la calidad y los valores nutritivos de los frutos de azufaifo [jocote coreano, manzanita] de invierno (Zizyphus jujuba Mill.) durante el almacenamiento RESUMEN El presente estudio evaluó el efecto del tratamiento con polifenoles de Prunus mume (PMP) en las cualidades y los nutrientes de los frutos de azufaifo de invierno durante su almacenamiento (a 4°C). Para ello, los frutos de azufaifo de invierno fueron tratados con 5, 10 y 15 mg L −1 de PMP. Los resultados permitieron constatar que, en comparación con el control, los tratamientos con PMP preservaron eficazmente los valores de calidad, así como los nutrientes de los frutos de azufaifo de invierno. Además, mejoraron la actividad de las enzimas antioxidantes, inhibieron el crecimiento de microorganismos y retrasaron el metabolismo poscosecha de los frutos. Estos resultados dan cuenta de que, como agente ecológico y seguro, el PMP puede desarrollarse potencialmente como conservante de la fruta después de la cosecha, prolongando sustancialmente su vida útil.

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Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

Cited by 15 publications

References 24 publications

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Ethyl Carbamate Formation from Cyanate in Model System of Ethanol-Water Media Using Response Surface Methodology

Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage

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