Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit
BACKGROUND The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐in...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2021-08, Vol.101 (10), p.4315-4320 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4320 |
|---|---|
| container_issue | 10 |
| container_start_page | 4315 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 101 |
| creator | Minnaar, Phillip Jolly, Neil Beukes, Louisa Benito, Santiago |
| description | BACKGROUND
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium.
RESULTS
Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l‐malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars.
Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p‐coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p‐coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars.
CONCLUSION
Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p‐coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.11071 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2476564070</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2476564070</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3571-b55bf821914f15b6db46bca5310b49e8d3ca1f33e0ae1761c1983165181bb0ec3</originalsourceid><addsrcrecordid>eNp90cFu1DAQBmALUdGlcOEBkCUuBSnLTGwnm2NVWgqsxAE4W7Yz1nqVxCFOivbWR-AZ-yRkSeHAgZMP_vxrPD9jLxDWCJC_3Sdv1ohQ4iO2QqjKDADhMVvNl3mmUOan7GlKewCoqqJ4wk6FkFjmMl-x9sp7ciOPnpvGxV1sguOmq7lxNMYpcU9DS91oxhC7xGPHxx3xfkfdIl2o0_HxJwr3dz9N3zfEz9_F24NpQuLOeD8Yvl2_5n6YwviMnXjTJHr-cJ6xb9dXXy9vsu3n9x8uL7aZE6rEzCpl_SbHCqVHZYvaysI6owSClRVtauEMeiEIDGFZoMNqI7BQuEFrgZw4Y-dLbj_E7xOlUbchOWoa09H8KZ3LslCFhBJm-uofuo_T0M3T6VyJSlYgQMzqzaLcEFMayOt-CK0ZDhpBH0vQxxL07xJm_PIhcrIt1X_pn63PABfwIzR0-E-U_vjl-mIJ_QXgn5Ee</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2539490303</pqid></control><display><type>article</type><title>Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit</title><source>Access via Wiley Online Library</source><creator>Minnaar, Phillip ; Jolly, Neil ; Beukes, Louisa ; Benito, Santiago</creator><creatorcontrib>Minnaar, Phillip ; Jolly, Neil ; Beukes, Louisa ; Benito, Santiago</creatorcontrib><description>BACKGROUND
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium.
RESULTS
Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l‐malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars.
Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p‐coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p‐coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars.
CONCLUSION
Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p‐coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11071</identifier><identifier>PMID: 33417242</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acetic acid ; Acetic acid bacteria ; Acidity ; Acids ; Apples ; Bacteria ; Chlorogenic acid ; Consortia ; Fermentation ; Fruits ; Fungi ; Gallic acid ; liquid chromatography ; Malic acid ; Phenolic acids ; phenolics ; Phenols ; Saccharomyces cerevisiae ; Schizosaccharomyces pombe ; Sinapic acid ; Wines ; Yeast</subject><ispartof>Journal of the science of food and agriculture, 2021-08, Vol.101 (10), p.4315-4320</ispartof><rights>2021 Society of Chemical Industry</rights><rights>2021 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3571-b55bf821914f15b6db46bca5310b49e8d3ca1f33e0ae1761c1983165181bb0ec3</citedby><cites>FETCH-LOGICAL-c3571-b55bf821914f15b6db46bca5310b49e8d3ca1f33e0ae1761c1983165181bb0ec3</cites><orcidid>0000-0001-7684-8874</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.11071$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.11071$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33417242$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Minnaar, Phillip</creatorcontrib><creatorcontrib>Jolly, Neil</creatorcontrib><creatorcontrib>Beukes, Louisa</creatorcontrib><creatorcontrib>Benito, Santiago</creatorcontrib><title>Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium.
RESULTS
Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l‐malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars.
Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p‐coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p‐coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars.
CONCLUSION
Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p‐coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry</description><subject>Acetic acid</subject><subject>Acetic acid bacteria</subject><subject>Acidity</subject><subject>Acids</subject><subject>Apples</subject><subject>Bacteria</subject><subject>Chlorogenic acid</subject><subject>Consortia</subject><subject>Fermentation</subject><subject>Fruits</subject><subject>Fungi</subject><subject>Gallic acid</subject><subject>liquid chromatography</subject><subject>Malic acid</subject><subject>Phenolic acids</subject><subject>phenolics</subject><subject>Phenols</subject><subject>Saccharomyces cerevisiae</subject><subject>Schizosaccharomyces pombe</subject><subject>Sinapic acid</subject><subject>Wines</subject><subject>Yeast</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp90cFu1DAQBmALUdGlcOEBkCUuBSnLTGwnm2NVWgqsxAE4W7Yz1nqVxCFOivbWR-AZ-yRkSeHAgZMP_vxrPD9jLxDWCJC_3Sdv1ohQ4iO2QqjKDADhMVvNl3mmUOan7GlKewCoqqJ4wk6FkFjmMl-x9sp7ciOPnpvGxV1sguOmq7lxNMYpcU9DS91oxhC7xGPHxx3xfkfdIl2o0_HxJwr3dz9N3zfEz9_F24NpQuLOeD8Yvl2_5n6YwviMnXjTJHr-cJ6xb9dXXy9vsu3n9x8uL7aZE6rEzCpl_SbHCqVHZYvaysI6owSClRVtauEMeiEIDGFZoMNqI7BQuEFrgZw4Y-dLbj_E7xOlUbchOWoa09H8KZ3LslCFhBJm-uofuo_T0M3T6VyJSlYgQMzqzaLcEFMayOt-CK0ZDhpBH0vQxxL07xJm_PIhcrIt1X_pn63PABfwIzR0-E-U_vjl-mIJ_QXgn5Ee</recordid><startdate>20210815</startdate><enddate>20210815</enddate><creator>Minnaar, Phillip</creator><creator>Jolly, Neil</creator><creator>Beukes, Louisa</creator><creator>Benito, Santiago</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-7684-8874</orcidid></search><sort><creationdate>20210815</creationdate><title>Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit</title><author>Minnaar, Phillip ; Jolly, Neil ; Beukes, Louisa ; Benito, Santiago</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3571-b55bf821914f15b6db46bca5310b49e8d3ca1f33e0ae1761c1983165181bb0ec3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acetic acid</topic><topic>Acetic acid bacteria</topic><topic>Acidity</topic><topic>Acids</topic><topic>Apples</topic><topic>Bacteria</topic><topic>Chlorogenic acid</topic><topic>Consortia</topic><topic>Fermentation</topic><topic>Fruits</topic><topic>Fungi</topic><topic>Gallic acid</topic><topic>liquid chromatography</topic><topic>Malic acid</topic><topic>Phenolic acids</topic><topic>phenolics</topic><topic>Phenols</topic><topic>Saccharomyces cerevisiae</topic><topic>Schizosaccharomyces pombe</topic><topic>Sinapic acid</topic><topic>Wines</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Minnaar, Phillip</creatorcontrib><creatorcontrib>Jolly, Neil</creatorcontrib><creatorcontrib>Beukes, Louisa</creatorcontrib><creatorcontrib>Benito, Santiago</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Minnaar, Phillip</au><au>Jolly, Neil</au><au>Beukes, Louisa</au><au>Benito, Santiago</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-08-15</date><risdate>2021</risdate><volume>101</volume><issue>10</issue><spage>4315</spage><epage>4320</epage><pages>4315-4320</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium.
RESULTS
Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l‐malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars.
Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p‐coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p‐coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars.
CONCLUSION
Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p‐coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33417242</pmid><doi>10.1002/jsfa.11071</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0001-7684-8874</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2021-08, Vol.101 (10), p.4315-4320 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2476564070 |
| source | Access via Wiley Online Library |
| subjects | Acetic acid Acetic acid bacteria Acidity Acids Apples Bacteria Chlorogenic acid Consortia Fermentation Fruits Fungi Gallic acid liquid chromatography Malic acid Phenolic acids phenolics Phenols Saccharomyces cerevisiae Schizosaccharomyces pombe Sinapic acid Wines Yeast |
| title | Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-18T22%3A16%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20alcoholic%20and%20acetous%20fermentations%20on%20the%20phenolic%20acids%20of%20Kei%E2%80%90apple%20(Dovyalis%20caffra%20L.)%20fruit&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Minnaar,%20Phillip&rft.date=2021-08-15&rft.volume=101&rft.issue=10&rft.spage=4315&rft.epage=4320&rft.pages=4315-4320&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.11071&rft_dat=%3Cproquest_cross%3E2476564070%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2539490303&rft_id=info:pmid/33417242&rfr_iscdi=true |