期刊
FOOD BIOSCIENCE
卷 44, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2021.101318
关键词
Black rosehip; Rosa pimpinellifolia; Vinegar; Antioxidant activity; Phenolic compounds; Volatile compounds
Black rosehip vinegar has high antioxidant activity and stands out in terms of aroma compounds and functionality. The significant increase in vitamin C content in the vinegar is beneficial for human health.
Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae family. Processing this and similar fruits that have low water into vinegar generates added values. Besides, vinegar consumption has beneficial effects on human health. This study aimed to produce vinegar with enormous functional properties from the black rosehip fruits, which is disadvantaged due to its low water content, and high functional activities, and to convert from this fruit into a high value-added product. As a result, it was showed that the wine and vinegar had higher values of antioxidant activities than the juice; however, the highest values of total phenolic content, total anthocyanin content, total flavonoid content, and antioxidant activity were found in the wine. Gallic acid, catechin, ellagic acid, protocatechuic acid, and epicatechin were the most important bioactive compounds in wine and vinegar. Vitamin-C content increased significantly in the vinegar, giving a positive feature to the vinegar. Especially, the vinegar stood out in terms of volatile aroma compounds, including a total of 28 volatile compounds whose major components were 2-phenylethanol, acetic acid, octanoic acid, ethyl acetate, phenylethyl acetate, and 3-methyl-1-butanol. Also, hexyl-salicylate, 4-terpineol, and dihydro-methyl jasmonate. The present study showed the richness of black rosehip vinegar in aroma compounds and functional aspects. Black rosehip fruit was revealed to be a suitable raw material mainly for vinegar production. A new product was obtained to take advantage of the enormous antioxidant activity of black rosehip fruit, which has limited consumable and processability due to its low water content.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据