Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation

Oliveira, Mara Elisa Soares de; Pantoja, Lílian de Araújo; Duarte, Whasley Ferreira; Collela, Carolina Figueiredo; Valarelli, L.T.; Schwan, Rosane Freitas; Dias, Disney Ribeiro

doi:10.1016/j.foodres.2011.02.028

Cited by 67 publications

(65 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were described by Oliveira et al (29) when preparing alcoholic fermented beverage of cagaita (Eugenia dysenterica DC), which found pH value of 3.28 and contents of soluble solids of 5.77 °Brix. The density of blackberry wine was 1052.8 g/L.…”

Section: Characterization Of Blackberry Winesupporting

confidence: 89%

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Cunha

Lima

Santos

et al. 2016

Braz. arch. biol. technol.

View full text Add to dashboard Cite

show abstract

Section: Characterization Of Blackberry Winesupporting

confidence: 89%

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Cunha

Lima

Santos

et al. 2016

Braz. arch. biol. technol.

View full text Add to dashboard Cite

show abstract

“…, similar to the behavior observed by Dliveira et al (2011) and Souza et al (2011), using the same strain (CCMA 0200) for cagaita and apple fermentation, respectively. Whereas H. dulcis fermented is a unique beverage, there are no parameters to compare the fermentation kinetics and final characteristic of the product.…”

Section: Alcoholic Fermentationsupporting

confidence: 89%

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage

et al. 2017

View full text Add to dashboard Cite

“…Its fruits are consumed raw or in the form of juices, or processed to ice cream and liqueurs and when fermented can produce alcohol and vinegar. Sensory evaluation of fruit wine from cagaita showed over 70% acceptability for colour, flavor, and taste for all cagaita beverages (Oliveira et al, 2011;Oga and Fonseca, 1994). Tea from the leaves is used to combat diarrhea and the bark is used as antiinflammatory agent.…”

Section: Introductionmentioning

confidence: 98%

Antioxidant and anticholinesterase activities of the essential oil of Eugenia dysenterica DC.

Feitosa¹,

Barbosa²,

Melo³

et al. 2017

Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

This paper describes the anticholinesterase and antioxidant activities of Eugenia dysenterica DC. (O.Berg. (Myrtaceae) essential oils from leaves (EOED). EOED were obtained by hydrodistillation using a Clevenger-type apparatus and the products were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC-FID). The main constituents of EOED were caryophyllene oxide (66.3%), isoledene (3.9%), 1,3,8-p-menthatriene (3.5%), mustakone (3.46%), β-phellandrene (1.7%), and selin-11-en-4-α-ol (1.7%). The antioxidant assay was performed based on the formation of thiobarbituric acid reactive substances (TBARS), hydroxyl radical, and nitric oxide production. By performing the Ellman assay, it was observed that EOED was able to inhibit the enzyme acetylcholinesterase (AChE) with an IC 50 = 0.92 g.ml -1 promising better value when compared with the drug rivastigmine (IC 50 = 1.87 g.ml , it was found out that EOED prevented lipid peroxidation inhibiting amount of TBARS formed in a similar manner to ascorbic acid. In addition, there was a reduction in the production of hydroxyl radical as well as the production of nitric oxide. To the best of our knowledge, this is the first report on compounds from this species that have activity for potentially preventing neurodegenerative disorders.

show abstract

Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation

Cited by 67 publications

References 35 publications

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage

Antioxidant and anticholinesterase activities of the essential oil of Eugenia dysenterica DC.

Contact Info

Product

Resources

About