Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/46767

TitleVinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Author(s)Coelho, Eduardo
Genisheva, Zlatina
Oliveira, José Maria
Teixeira, J. A.
Domingues, Lucília
KeywordsVinegar
Fruit
Functional foods
Antioxidant activity
Chemical composition
Acetic fermentation
Issue dateNov-2017
PublisherSpringer Verlag
JournalJournal of Food Science and Technology
CitationCoelho, Eduardo; Genisheva, Zlatina; Oliveira, José Maria; Teixeira, José A.; Domingues, Lucília, Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity. Journal of Food Science and Technology, 54(12), 4112-4122, 2017
Abstract(s)Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L1 for orange, 4.8 ± 0.5 mmol L1 for mango, 18.6 ± 2.33 mmol L1 for cherry and 3.7 ± 0.3 mmol L1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit, and between 8 and 40 folds higher than the one found in commercial cider vinegar, demonstrating the high functional potential of these novel vinegar products.
TypeArticle
URIhttps://hdl.handle.net/1822/46767
DOI10.1007/s13197-017-2783-5
ISSN0022-1155
e-ISSN0975-8402
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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