Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33323
Título: Antioxidant activities of tropical fruit wines
Palavras-chave: Antioxidants
Volatile compounds
Fruits - Fermentation
Antioxidante
Compostos voláteis
Frutas - Fermentação
Data do documento: 2018
Editor: The Institute of Brewing & Distilling
Citação: SOUZA, A. C. de et al. Antioxidant activities of tropical fruit wines. Journal of The Institute of Brewing, London, v. 124, n. 4, p. p. 492-497, 2018.
Resumo: Fermentation of different fruits offers diverse flavours, aromas and colours as well as possible benefits from dietary fibre, vitamins and phenolic compounds. In this work, wines were prepared from dragon fruit from the cactus cagaita, the grape‐like berry from jabuticaba and the yellow berry from the cactus pitaya. Fruit wines from cagaita, jabuticaba and pitaya were analysed for volatile compounds, phenolic content and antioxidant capacity (DPPH and FRAP). The cagaita wine showed the highest ability to scavenge DPPH free radicals, in addition to reducing power assessed by the FRAP method. Fermentation of cagaita, jabuticaba and pitaya provides an alternative and constructive use for fruit post‐harvest together with a potential source of bioactive compounds that may be beneficial to human health. © 2018 The Institute of Brewing & Distilling
URI: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.511
http://repositorio.ufla.br/jspui/handle/1/33323
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