| dc.contributor | Cnpq | en-US |
| dc.contributor | IFSC | en-US |
| dc.contributor | UFRGS | en-US |
| dc.contributor | Epagri | en-US |
| dc.creator | Sartori, Giliani Veloso | |
| dc.creator | Montibeller, Maria Jara | |
| dc.creator | Furini, Giovani | |
| dc.creator | Veeck, Ana Paula de Lima | |
| dc.creator | Sganzerla, William Gustavo | |
| dc.creator | Beling, Patrícia Carolina | |
| dc.creator | Rios, Alessandro de Oliveira | |
| dc.creator | Manfroi, Vitor | |
| dc.date | 2020-04-29 | |
| dc.date.accessioned | 2021-01-18T16:30:38Z | |
| dc.date.available | 2021-01-18T16:30:38Z | |
| dc.identifier | https://www.rcia.uc.cl/index.php/ijanr/article/view/1939 | |
| dc.identifier | 10.7764/ijanr.v47i1.1939 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/162049 | |
| dc.description | This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g-1 and a total flavonoid content of 0.11 mEq quercetin 100 g-1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity. | en-US |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Pontificia Universidad Católica de Chile | en-US |
| dc.relation | https://www.rcia.uc.cl/index.php/ijanr/article/view/1939/1362 | |
| dc.rights | Copyright (c) 2020 Ciencia e Investigación Agraria | en-US |
| dc.rights | http://creativecommons.org/licenses/by/4.0 | en-US |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 47, No 1 (2020); 35-45 | en-US |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 47, No 1 (2020); 35-45 | es-ES |
| dc.source | 2452-5731 | |
| dc.source | 2452-5731 | |
| dc.subject | food science and technology; technology of beverages; chemistry of foods; funcional foods; bioactive compounds | en-US |
| dc.subject | Acca sellowiana (O. Berg) Burret; beverage technology; carotenoids; fermented fruit beverage. | en-US |
| dc.title | Characterization of a Fermented Feijoa Beverage | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | en-US |
| dc.type | | es-ES |
