Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba.
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Data
2022
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Resumo
Jabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable,
and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biological
and technological point of view. This study evaluated the interference of maceration time over antioxidant capacity, volatile
compounds profile and temporal dominant sensation of fermented jabuticaba. Four different treatments of fermented jabuticaba
in different fermentation times were prepared (96, 120, 144 and 168 h). After preparation, total monomeric anthocyanin
content, total antioxidant activity by 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid and iron reduction method, volatile
compounds profile by gas chromatography and sensory analysis of temporal dominance of sensations were performed of
fermented jabuticaba. The highest concentration of total anthocyanins (25.81 mg/100 g) and antioxidant activity (78.34 μmol
Trolox/g e 84.69 μM FeSO4
/g) of jabuticaba is in its skin. Regarding the antioxidant activity by FRAP method, the fermented
beverages presented higher value than the whole fruit. However, after 96 h of maceration, the values decreased, followed by an
increase after 144 h. In all maceration times the predominant sensation was acidic taste, initially and then astringency, the most
persistent sensation in all treatments. However, there was a downward trend in this sensation with the increase in maceration
time, as well as isoamyl alcohol content.
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Anthocyanins, Antioxidants, Bioactive compounds, Fermented beverage
Citação
PAULA, D. G. C. de. et al. Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba. Food Science and Technology, Campinas, v. 42, artigo e43221, 2022. Disponível em: <https://periodicos.utfpr.edu.br/rbta/article/view/14652>. Acesso em: 01 ago. 2023.