Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Shen, Dongbei; Labreche, Faiza; Wu, Caie; Fan, Gongjian; Li, Ting‐Ting; Shi, Hongjun; Ye, Chaoyin

doi:10.1016/j.fbio.2021.101459

Cited by 13 publications

(6 citation statements)

References 28 publications

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“…These results indicated that the addition of C. bungei Decne homogenate had no significant influence at a low concentration Similar to polyphenols, the flavonoids in rice wine are mainly derived from the plant raw materials. Microbial metabolism can improve the release of flavonoids during the brewing process [31]. As shown in Table 2, the flavonoid concentration in YW was the lowest, at50.76 µg mL −1 , while the concentrations in AYW, BYW, and CYW were 94.09 µg mL −1 , 125 µg mL −1 , and 197.42 µg mL −1 , respectively, indicating that the concentration of flavonoids in the rice wine was also increased with the increase in the added amount of C. bungei Decne homogenate.…”

Section: Total Phenolic and Flavonoid Contents Of Rice Winementioning

confidence: 99%

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Cai,

Dong,

Liu

et al. 2023

Fermentation

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Cynanchum bungei Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of C. bungei Decne, namely, 5%, 15%, and 25%, were added to media to brew C. bungei Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of C. bungei Decne rice wine were determined. Furthermore, the effects of C. bungei Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of Saccharomyces cerevisiae were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the C. bungei Decne added. However, the vitality of Saccharomyces cerevisiae was inhibited by C. bungei Decne to some extent. Combined with a sensory evaluation, 15% C. bungei Decne was found to be the optimal additive concentration with which to brew C. bungei Decne rice wine. These data provide a theoretical basis for the development of C. bungei Decne rice wine.

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Section: Total Phenolic and Flavonoid Contents Of Rice Winementioning

confidence: 99%

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Cai,

Dong,

Liu

et al. 2023

Fermentation

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“…However, the sensory score decreased when the fermentation temperature exceeded 24 °C. This finding indicates that the high temperature inhibited the growth and propagation of microorganisms, thereby affecting the flavor of SRW [ 10 ]. Figure 2 b clearly shows the interaction of fermentation temperature and water content on sensory evaluation.…”

Section: Resultsmentioning

confidence: 99%

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Zhang

Zhong

2023

Molecules

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This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimize the brewing process of SRW. LC-MS/MS (liquid chromatography–tandem mass spectrometry) and GC-MS (gas chromatography–mass spectrometry) were used to analyze the physicochemical components, free amino acids, and flavor metabolites of the thermal-sterilized SRW and the SRW sterilized by intense pulsed light (IPL), respectively. Results showed that the optimum fermentation conditions of SRW were as follows: fermentation temperature, 24.5 °C; Qiuqu amount (the traditional yeast used to produce SRW), 0.78%; water content, 119%. Compared with the physicochemical properties of the control, those of the SRWs separately treated with two sterilization methods were slightly affected. The 60 s pulse treatment reduced the content of bitter amino acids, maintained sweet amino acids and umami amino acids in SRW, and balanced the taste of SRW. After pasteurization, the ester content in wine decreased by 90%, and the alcohol content decreased to different degrees. IPL sterilization slightly affected the ester content and increased the alcohol content. Further analysis of the main flavor metabolites showed that 60 s pulse enhanced the important flavor-producing substances of SRW. In conclusion, 60 s pulse is suitable for sterilizing this wine.

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“…The three coded variables (liquid-to-solid ratio (X 1 ), ultrasonication power (X 2 ), and ultrasonication time (X 3 )) and their levels (−1, 0, 1) are listed in Table 2 . The obtained results were fitted to the quadratic polynomial model [ 18 ], the equation (2) is as follows:

where β 0 is a constant, and β i , β ij , and β ii denote the linear, interaction, and quadratic regression coefficients, respective.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound-Assisted Natural Deep Eutectic Solvent Extraction and Bioactivities of Flavonoids in Ampelopsis grossedentata Leaves

Zhen

Chen

Geng

et al. 2022

Foods

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We performed ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADES) to achieve the green and efficient preparation of flavonoid extract from Ampelopsis grossedentata leaves. We then evaluated its antioxidant and antiproliferative activities. A NADES consisting of choline chloride and glucose at a molar ratio of 4:1 with 20% water was determined to be the most suitable solvent. The optimal extraction conditions were: a liquid-to-solid ratio of 30 mL/g, an ultrasonication power of 490 W, and an ultrasonication time of 6.5 min. The actual flavonoid yield was 83.93%, which was close to the predicted yield. Further, 86.75% of the flavonoids were recovered by adding the same volume of phosphate buffer saline (100 mM, pH of 7.0) to the extract solution. Although the chemical antioxidant activities of the flavonoid extract were slightly inferior to those of dihydromyricetin, the flavonoid extract could still effectively inhibit the proliferation of human breast MDA-MB-231 cells by inducing cell apoptosis, retarding the cell cycle, changing the mitochondrial membrane potential and scavenging intracellular reactive oxygen species (ROS). The obtained results can provide a reference in the development of plant-derived functional foods.

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Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Cited by 13 publications

References 28 publications

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Ultrasound-Assisted Natural Deep Eutectic Solvent Extraction and Bioactivities of Flavonoids in Ampelopsis grossedentata Leaves

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