These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds.
    Author: Tandee K, Kittiwachana S, Mahatheeranont S.
    Journal: Food Chem; 2021 Jun 30; 348():128921. PubMed ID: 33540299.
    Abstract:
    The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activities and volatile compounds in different conditions. The results suggested that Saccharomyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble solids at an optimal temperature of 30 °C. Different yeast strains showed various extents of antioxidant activities; however, the fermentation temperature and initial soluble solids of longan juice had little effect on the inhibition of reactive species. Antioxidant activities were significantly increased with increasing seed content. Dominant volatile compounds, which were independent of the winemaking conditions, were found to be phenethyl alcohol, 2,3-butylene glycol, 5-hydroxymethyl-2-furaldehyde, ethyl hydrogen succinate, and 4-hydroxyphenethyl alcohol. These compounds highly influenced the antioxidant activities of longan wine produced by incorporating the seeds.
    [Abstract] [Full Text] [Related] [New Search]