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do Nascimento-Silva NRR, Bastos RP, da Silva FA. Jambolan (Syzygium cumini (L.) Skeels)):A review on its nutrients, bioactive compounds and health benefits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104491] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2855-2862. [PMID: 33145766 DOI: 10.1002/jsfa.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/21/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Glenda A da Rocha Neves
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Adriana R Machado
- Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal
| | - Jeisa F Santana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Dayane C da Costa
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Nelson R Antoniosi Filho
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Leticia F Viana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Fabiano G Silva
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Wilma A Spinosa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil
| | - Manoel S Soares Junior
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Márcio Caliari
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
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Chen GL, Zheng FJ, Lin B, Lao SB, He J, Huang Z, Zeng Y, Sun J, Verma KK. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar. ACS OMEGA 2020; 5:30587-30595. [PMID: 33283107 PMCID: PMC7714267 DOI: 10.1021/acsomega.0c04524] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 11/04/2020] [Indexed: 05/05/2023]
Abstract
This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L-1), ferulic acid (0.060, 0.205, and 1.124 mg L-1), quinic acid (0.019, 0.074, and 0.031 mg L-1), chlorogenic acid (0.349, 1.635, and 1.217 mg L-1), apigenin (0.002, 0.099, and 0.004 mg L-1), kaempferol (0.003, 0.336, and 0.003 mg L-1), caffeic acid (-, 0.005, and 0.005 mg L-1), luteolin (0.003, 0.323, and 0.005 mg L-1), and p-coumaric acid (0.018, 0.015, and 0.027 mg L-1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.
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Affiliation(s)
- Gan-Lin Chen
- Institute
of Biotechnology, Guangxi Academy of Agricultural
Sciences, Nanning 530 007, Guangxi, China
| | - Feng-Jin Zheng
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Bo Lin
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Shui-Bing Lao
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jie He
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Zhi Huang
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Yuan Zeng
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jian Sun
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Krishan K. Verma
- Key
Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi),
Ministry of Agriculture and Rural Affairs/ Guangxi Key Laboratory
of Sugarcane Genetic Improvement/ Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
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MENEZES EGT, OLIVEIRA ÉR, CARVALHO GR, GUIMARÃES IC, QUEIROZ F. Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.22918] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Singh B, Singh JP, Kaur A, Singh N. Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13841] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Balwinder Singh
- P.G. Department of Biotechnology; Khalsa College; Amritsar 143002 Punjab India
| | - Jatinder Pal Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications of Syzygium cumini– a review. Food Funct 2018. [DOI: 10.1039/c8fo00654g pmid: 30379170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
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Chhikara N, Kaur R, Jaglan S, Sharma P, Gat Y, Panghal A. Bioactive compounds and pharmacological and food applications ofSyzygium cumini– a review. Food Funct 2018; 9:6096-6115. [DOI: 10.1039/c8fo00654g] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages ofSyzygium cumini.
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Affiliation(s)
- Navnidhi Chhikara
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Ravinder Kaur
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Sundeep Jaglan
- Division of Microbial Biotechnology
- Indian Institute of Integrative Medicine-CSIR
- India
| | | | - Yogesh Gat
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
| | - Anil Panghal
- Department of Food Technology and Nutrition
- Lovely Professional University
- India
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Resende Oliveira É, Caliari M, Soares Soares Júnior M, Ribeiro Oliveira A, Cristina Marques Duarte R, Valério de Barros Vilas Boas E. Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:72-81. [PMID: 29358797 PMCID: PMC5756184 DOI: 10.1007/s13197-017-2792-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2017] [Accepted: 08/07/2017] [Indexed: 10/18/2022]
Abstract
This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC-MS) and volatile (GS-MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L-1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g-1, density of 0.991 g cm-3, reduced dry matter of 14.15 g L-1, sulfates lower than 0.7 g K2SO4 L-1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.
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Affiliation(s)
- Érica Resende Oliveira
- Food Engineering Department, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO CEP: 74690-900 Brazil
| | - Márcio Caliari
- Food Engineering Department, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO CEP: 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- Food Engineering Department, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO CEP: 74690-900 Brazil
| | - Aryane Ribeiro Oliveira
- Food Science and Technology, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO CEP: 74690-900 Brazil
| | - Renata Cristina Marques Duarte
- Food Science and Technology, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO CEP: 74690-900 Brazil
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