未发酵和发酵石榴（L.）饮料的抗氧化及物理化学特性
Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate ( L.) beverages.
作者信息
Rios-Corripio Gabriela, Guerrero-Beltrán José Ángel
机构信息
Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Ex hacienda Sta. Catarina Mártir, 72810 San Andrés Cholula, Puebla Mexico.
出版信息
J Food Sci Technol. 2019 Jan;56(1):132-139. doi: 10.1007/s13197-018-3466-6. Epub 2018 Oct 25.
Abstract
The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.5 °Bx (FEB2) and (c) adjusted to 25 °Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12 mg Trolox, 188.60 ± 0.20 mg Gallic acid, 64.35 ± 0.09 mg quercetin and 1.92 ± 0.15 cyanidin-3--glucoside (C3OG)/100 mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.
摘要
本研究的目的是评估新鲜（FRJ）和发酵（FEB）石榴汁饮料的物理化学性质、抗氧化性能（抗氧化活性、总酚类化合物、黄酮类化合物、花青素）和感官特性。基于石榴汁中的总可溶性固形物（TSS：°Bx）含量测试了三种发酵条件：（a）新鲜果汁中的天然TSS（13.9°Bx）（FEB1），（b）调整至17.5°Bx（FEB2），以及（c）调整至25°Bx（FEB3）。FEB3发酵后的抗氧化活性、总酚类化合物、黄酮类化合物和花青素分别为262.61±0.12 mg Trolox、188.60±0.20 mg没食子酸、64.35±0.09 mg槲皮素和1.92±0.15矢车菊素-3-葡萄糖苷（C3OG）/100 mL。FEB1、FEB2和FEB3中的最终乙醇含量分别为6.82±0.01、9.73±0.01和12.88±0.01%（v/v），与葡萄酒中的含量相似。总体而言，FRJ和FEB饮料的感官特性在消费者中获得了良好的感官接受度。
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