{"title":"桃金娘果实醋(Mart.)o .伯格和紫金娘(好)伯格:植物化学、挥发性和感官特征、抗氧化活性和化学特性","authors":"Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, Cristiano André Steffens, Rodrigo Barcellos Hoff, Jocinei Dognini, Ilene Crestani, Marina Volpato Dacoreggio, Lucíola Bagatini, Aniela Pinto Kempka","doi":"10.1002/jsf2.146","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of <i>Myrciaria cauliflora</i> (Mart.) O.Berg and <i>Myrciaria jaboticaba</i> (Vell.) Berg.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in <i>M. jaboticaba</i> vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.</p>\n </section>\n </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"429-440"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics\",\"authors\":\"Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, Cristiano André Steffens, Rodrigo Barcellos Hoff, Jocinei Dognini, Ilene Crestani, Marina Volpato Dacoreggio, Lucíola Bagatini, Aniela Pinto Kempka\",\"doi\":\"10.1002/jsf2.146\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of <i>Myrciaria cauliflora</i> (Mart.) O.Berg and <i>Myrciaria jaboticaba</i> (Vell.) Berg.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in <i>M. jaboticaba</i> vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.</p>\\n </section>\\n </div>\",\"PeriodicalId\":93795,\"journal\":{\"name\":\"JSFA reports\",\"volume\":\"3 9\",\"pages\":\"429-440\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JSFA reports\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/jsf2.146\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JSFA reports","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/jsf2.146","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics
Background
Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg.
Results
Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in M. jaboticaba vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.
Conclusion
Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.
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