Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Núñez, Lázaro; Serratosa, María P.; Godoy, Ana Elisa de; Fariña, Laura; Dellacassa, Eduardo; Moyano, Lourdes

doi:10.1002/fsn3.2328

Cited by 7 publications

(6 citation statements)

References 54 publications

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“…As shown in Figure 3b , with the increase of aging time, the DPPH scavenging activity of the samples decreased gradually ( p < .01), but the scavenging rate of FRW was 13.05%–11.17% higher than that of RW. Previous studies found that the increase of total phenol in Cuban fruit wines was positively correlated with the increase of free radical scavenging activity (Núñez et al, 2021 ), which was consistent with the results of this study, indicating that the addition of chrysanthemum would promote the increase of free radical scavenging activity in FRW.…”

Section: Resultssupporting

confidence: 93%

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Zhang

Yin

Zhao

et al. 2023

Food Science & Nutrition

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Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box–Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid‐to‐solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC–MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.

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Section: Resultssupporting

confidence: 93%

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Zhang

Yin

Zhao

et al. 2023

Food Science & Nutrition

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“…5 (a) that LT1 had the highest total phenolic content, while LT2 has the lowest content. Moreover, the reason for differences in TPC between CRW fermented with Aspergillus oryzae and others fermented by wheat Qu may be because it was affected by strains (Núñez et al ., 2021). Rinaldi et al .…”

Section: Resultsmentioning

confidence: 99%

Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters

Lin,

Yang,

Jiang

et al. 2023

Int J of Food Sci Tech

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SummaryDifferent raw rice and starters will affect the quality of Chinese rice wine (CRW). This study focused on the quality (flavor components, total phenolic content, antioxidant capacity) between Hong Qu japonica rice wine and Wheat Qu glutinous rice wine. Free amino acids and volatile compounds were analyzed respectively. Then compared total phenolic content by Folin‐Ciocalteu methods and antioxidant activity by DPPH·, ABTS·+ and FRAP methods. The results indicated that total free amino acid content of CRW ranged from 0.959 ± 0.09 to 3.229 ± 0.24 g L‐1. About 65 volatile compounds were obtained in wine samples, mainly including alcohols, esters, aldehydes, acids, phenols, ethers. Isopentanol, isobutanol, phenylethyl alcohol, ethyl lactate, diethyl succinate, benzaldehyde, furfural, 2,4‐ditert‐butylphenol were the prominent aroma components in samples. Total phenolic content in samples ranged from 0.27 ± 0.00 to 0.45 ± 0.01 mg GAE mL‐1. Experimental samples showed different radical scavenging capacity and ferric‐reducing capacity. These results proved that japonica rice wine with Hong Qu had abundant flavor components and strongest antioxidant capacity, the brewing raw material can be better developed in the production of CRW.

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“…Amino acids are commonly present in fruit wines and play an important role in their taste [ 49 ]. Consistently with the present work, previous studies have detected aspartate, alanine, valine, tyrosine leucine, and isoleucine in KW [ 16 , 50 ].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Zhou,

Liu,

Lan

et al. 2024

Foods

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Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

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Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Cited by 7 publications

References 54 publications

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

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