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Food Chem

Title:		Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds
Author(s):		Tandee K; Kittiwachana S; Mahatheeranont S;
Address:		"Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand. Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand. Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: sugunya.m@cmu.ac.th"
Journal Title:		Food Chem
Year:		2021
Volume:		20201226
Issue:
Page Number:		128921 -
DOI:		10.1016/j.foodchem.2020.128921
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 degrees 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"
Keywords:		"Antioxidants/*analysis Fermentation Fruit Sapindaceae/*chemistry Seeds/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis/microbiology 2, 3-Butylene glycol (PubChem CID: 262) 4-Hydroxyphenethyl alcohol (PubChem CID: 10393) 5-Hydroxymethyl-2-fur;"
Notes:		"MedlineTandee, Kanokwan Kittiwachana, Sila Mahatheeranont, Sugunya eng England 2021/02/05 Food Chem. 2021 Jun 30; 348:128921. doi: 10.1016/j.foodchem.2020.128921. Epub 2020 Dec 26"