您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Preparation, chemical profiles, antioxidative activities, and angiotensin-converting enzyme 2 inhibitory effect of date fruit vinegar

文献类型： 外文期刊

作者： Tang, Minmin 1 ; Wang, Zhihuang 2 ; Luo, Jiaxin 3 ; Zhu, Tingting 3 ; Song, Fei 1 ; Chen, Hua 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang, Hainan, Peoples R China

2.Hainan Univ, Coll Food Sci & Technol, Haikou, Hainan, Peoples R China

3.Hainan Trop Ocean Univ, Sch Food Sci & Engn, Dept Food Sci & Engn, Sanya, Peoples R China

4.Chinese Acad Trop Agr Sci, Coconut Res Inst, 496 Wenqing Rd, Wenchang 571339, Hainan, Peoples R China

关键词： angiotensin-converting enzyme 2 inhibitory effect; antioxidant property; chemical profiles; date palm; fermentation conditions; fruit vinegar

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Date palm (Phoenix dactylifera L.) is an important commercial crop extensively consumed as a staple food and has been applied in many ethnomedical systems. Fruit vinegar is a preservative, condiment, and beverage with a spectrum of health benefits. Studies about the preparation, chemical profiles, and bioactivities of date fruit vinegar (DFV) are fundamental requirements for industrialization production. This study focused on the lab-scaled producing conditions, chemical profiles of DFV, and its bioactivities in vitro. According to the results, a date wine containing 9.75% methanol was obtained by yeast fermenting the enzyme-hydrolyzed date juice with 23.11% +/- 0.39% of total sugar content. The optimized acidic fermentation conditions were an inoculation amount of 0.02%, a fermentation temperature of 31.14 degrees C, and an initial alcohol content of 7.78%. Total acidity and total phenolic contents of the DFV were 7.74% +/- 0.29% and 1.44 mg gallic acid equivalent/mL, respectively. In total, 32 organic acids were quantitated in the unaged DFV, with acetic, L-malic, and oxoglutaric acids as the predominant compounds. A total of 930 volatiles were identified in the DFV, including 186 esters, 177 terpenoids, and 148 heterocyclic compounds. There are 18 phenolic acids presented in the DFV. In addition, 42 flavonoids were quantitated in the DFV, including catechin, taxifolin, and cynaroside. The results of free radical scavenging activities and reducing power demonstrated that the DFV displayed good antioxidant properties. The DFV also acted well on angiotensin-converting enzyme 2 inhibition. These results suggest that the DFV can be industrially developed as a dietary supplement.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台