scholarly journals Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

LWT ◽  
2021 ◽  
pp. 111910
Author(s):  
Wei Yang ◽  
Shuxun Liu ◽  
Alexis Marsol-Vall ◽  
Roni Tähti ◽  
Oskar Laaksonen ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Profile ◽  
Torulaspora Delbrueckii ◽  
Low Alcohol

scholarly journals Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

2020 ◽  
Author(s):  
Daniel Einfalt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Profile ◽  
Body Perception ◽  
Fermentation Time ◽  
Torulaspora Delbrueckii ◽  
Craft Beer ◽  
Reduced Body ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
Beer Production

Abstract The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

Chemical composition and antioxidant capacity of Marrubium peregrinum L. from Vojvodina (Serbia)

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
E Jovin ◽  
A Toth ◽  
I Beara ◽  
K Balog ◽  
D Orčić ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

2017 ◽  
Vol 257 ◽  
pp. 31-40 ◽  
Author(s):  
Simonetta Visintin ◽  
Lacerda Ramos ◽  
Nara Batista ◽  
Paola Dolci ◽  
Freitas Schwan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Torulaspora Delbrueckii

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

2014 ◽  
Vol 10 ◽  
pp. 65-74 ◽  
Author(s):  
Slađana Žilić ◽  
Jelena Vančetović ◽  
Marijana Janković ◽  
Vuk Maksimović
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Zea Mays L

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity

LWT ◽  
2021 ◽  
pp. 112317
Author(s):  
Arão Cardoso Viana ◽  
Tatiana Colombo Pimentel ◽  
Rafaela Borges do Vale ◽  
Lorena Santos Clementino ◽  
Emilly Thayná Januario Ferreira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Craft Beer ◽  
Yeast Strains

scholarly journals Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 248-253 ◽  
Author(s):  
Luísa Fernandes de Menezes MARES ◽  
Maria Cristina PASSOS ◽  
Camila Carvalho MENEZES
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sesamum Indicum ◽  
Germination Time

Chemical Composition and Antioxidant Capacity of BrazilianPassifloraSeed Oils

2015 ◽  
Vol 80 (12) ◽  
pp. C2647-C2654 ◽  
Author(s):  
Fernanda Carvalho de Santana ◽  
Fernanda Branco Shinagawa ◽  
Elias da Silva Araujo ◽  
Ana Maria Costa ◽  
Jorge Mancini-Filho
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity

scholarly journals Chemical Composition and Antioxidant Activity of Essential Oils from Leaves of Two Specimens of Eugenia florida DC.

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5848
Author(s):  
Oberdan Oliveira Ferreira ◽  
Celeste de Jesus Pereira Franco ◽  
Everton Luiz Pompeu Varela ◽  
Sebastião Gomes Silva ◽  
Márcia Moraes Cascaes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Secondary Forest ◽  
Folk Medicine ◽  
Gastrointestinal Problems ◽  
Trolox Equivalent ◽  
Almost All ◽  
Floodplain Area

Eugenia florida DC. belongs to the Myrtaceae family, which is present in almost all of Brazil. This species is popularly known as pitanga-preta or guamirim and is used in folk medicine to treat gastrointestinal problems. In this study, two specimens of Eugenia florida (Efl) were collected in different areas of the same region. Specimen A (EflA) was collected in an area of secondary forest (capoeira), while specimen B (EflB) was collected in a floodplain area. The essential oils (EOs) were extracted from both specimens of Eugenia florida by means of hydrodistillation. Gas chromatography coupled to mass spectrometry (GC/MS) was used to identify the volatile compounds present, and the antioxidant capacity of the EOs was determined by antioxidant capacity (AC-DPPH) and the Trolox equivalent antioxidant (TEAC) assay. For E. florida, limonene (11.98%), spathulenol (10.94%) and α-pinene (5.21%) were identified as the main compounds of the EO extracted from sample A, while sample B comprised selina-3,11-dien-6α-ol (12.03%), eremoligenol (11.0%) and γ-elemene (10.70%). This difference in chemical composition impacted the antioxidant activity of the EOs between the studied samples, especially in sample B of E. florida. This study is the first to report on the antioxidant activity of Eugenia florida DC. essential oils.

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