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黑黄金（红樱桃）和纯金（白樱桃）果汁、葡萄酒及醋的生物活性成分。

Bioactive components of L. black gold (red cherry) and L. stark gold (white cherry) juices, wines and vinegars.

作者信息

Budak Nilgün H

机构信息

Department of Food Processing, Egirdir Vocational School, Suleyman Demirel University, 32500 Isparta, Turkey.

出版信息

J Food Sci Technol. 2017 Jan;54(1):62-70. doi: 10.1007/s13197-016-2434-2. Epub 2016 Dec 21.

DOI:10.1007/s13197-016-2434-2
PMID:28242904
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5305702/
Abstract

Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of L. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 µmol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amount L. black gold vinegar.

摘要

樱桃是最受欢迎的水果之一，其特点是颜色诱人、质地紧实、外观漂亮且味道鲜美。樱桃既可以新鲜食用，也可用于制作果酱、葡萄酒、果干、糖果及其他加工产品。樱桃的抗氧化特性和酚类物质存在差异。本研究的目的是确定乙醇发酵和醋酸发酵对樱桃汁总抗氧化活性和酚类物质的影响。对酸樱桃汁、酸樱桃浸渍葡萄酒和醋的固体含量、pH值、可溶性固形物、酚类物质、氧自由基吸收能力（ORAC）和铁离子还原抗氧化能力（TEAC）进行了全面分析。所有样品的总酚含量为300.1 - 854.79毫克没食子酸当量/升，ORAC值为6.62 - 17.97微摩尔/毫升，TEAC为1.5 - 5.5毫摩尔/毫升。绿原酸在黑金醋中的含量最高。

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