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Antioxidant Activity and Phenolic Content of Apple Cider
Abstract
Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process.
... Relatively lower concentration of polyphenols in analyzed apple juice can be explained with polyphenol oxidase activity or their adsorption into the cell-wall matrix in the apple pomace during pressing (Nogueira et al. 2008). Our results pointed out chlorogenic acid as the most abundant individual polyphenol compound in apple juice ranging from 38.53 to 140.66 mg L -1 what was in agreement with previous work by Budak et al. (2015). Among other polyphenols, according to our results, procyanidin B2 and epicatechin can be singled out, in general representing together with other detected flavan-3-ol compounds more than 50% of total polyphenols in apple juices. ...
... Reduction of the total phenol content during fermentation was also observed in earlier studies (Alberti et al. 2016;Nogueira et al. 2008). On the contrary, Budak et al. (2015) reported that phenolic substances were increased by fermentation which was also observed for Cripps Pink wines ( Table 3). As previously reported, apple wines had relatively high amounts of various polyphenols (Satora et al. 2008) even five to six times higher than in white grape wines (Kunicka-Styczynska and Pogorzelski 2009). ...
... According to Nogueira et al. (2008), low flavonols content may be an indicator of the poor extractability of the polyphenols from the peel during apple processing. Budak et al. (2015) detected gallic acid only in apple juices which was not in agreement with our results. On the contrary, gallic acid was present in all wines ranging from 0.75 to 0.80 mg L -1 . ...
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccharomyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphenolic compound with the significantly higher concentrations detected for Idared wines. Total phenolic acids, as well as total flavan-3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influenced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.
... Both the total quantity and the type of phenolic compounds found in cider depend, among other factors, on the apple variety, its degree of maturity, apple farming and storage conditions, and the cider fermentation method [3,[6][7][8][9][10], for which reason ciders of different origins differ in their phenol content, and consequently, in their antioxidant properties. Accordingly, different authors have characterized the antioxidant potential of ciders of different geographic origins [9][10][11][12], although any comparison between available studies is complicated due to the variability observed in the tests employed for its determination. ...
... FRAP values were lower than the ABTS values, unlike what was observed in this study. In the case of Turkish ciders, Budak et al. [11] noted higher values than in this study (an average value of 13.27 mmol TE/L) using the ABTS assay; however, the ORAC values were similar to the values of the Spanish ciders (9.84 mmol TE/L). ...
... Both the total quantity and the type of phenolic compounds found in cider depend, among other factors, on the apple variety, its degree of maturity, apple farming and storage conditions, and the cider fermentation method [3,[6][7][8][9][10], for which reason ciders of different origins differ in their phenol content, and consequently, in their antioxidant properties. Accordingly, different authors have characterized the antioxidant potential of ciders of different geographic origins [9][10][11][12], although any comparison between available studies is complicated due to the variability observed in the tests employed for its determination. ...
... FRAP values were lower than the ABTS values, unlike what was observed in this study. In the case of Turkish ciders, Budak et al. [11] noted higher values than in this study (an average value of 13.27 mmol TE/L) using the ABTS assay; however, the ORAC values were similar to the values of the Spanish ciders (9.84 mmol TE/L). ...
Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination.
... Acetate released by hepatocytes triggers AMPK, inhibiting the synthesis of FA Garlic essential oil, fenugreek seed, red raspberry extract, soyabean seed coat (9,10) and sterols (47). Fruit vinegar like apple cider vinegar, grape vinegar, pomegranate vinegar, and olive vinegar, contains antioxidants, flavonoids like chlorogenic acid, catechin, epicatechin and polyphenols -hydroxytyrosol, along with acetic acid (82)(83)(84)(85)(86)(87). Hydroxytyrosol is majorly present in olive vinegar, which reduces oxidative stress and improves lipid metabolism by down-regulating SREBp-1c and FAS. ...
The coronavirus disease 2019 (COVID-19) epidemic has evolved into an international public health concern. Its causing agent was SARS-CoV-2 (severe acute respiratory syndrome coronavirus 2), a lipid bilayer encapsulated virus. Lipids have relevance in the host's viral cycle; additionally; viruses have been speculated to manipulate lipid signaling and production to influence the lipidome of host cells. SARS-CoV-2 engages the host lipid pathways for replication, like fatty acid synthesis activation via upregulation of AKT and SREBP pathway and inhibiting lipid catabolism by AMPK and PPAR deactivation. Consequently, lipoprotein levels are altered in most cases, i.e., raised LDL, TG, VLDL levels and reduced HDL levels like a hyperlipidemic state. Apo lipoproteins, a subsiding structural part of lipoproteins, may also impact viral spike protein binding to host cell receptors. In a few studies conducted on COVID-19 patients, maintaining Apo lipoprotein levels has also shown antiviral activity against SARS-CoV-2 infection. It was speculated that several potent hypolipidemic drugs, such as statins, hydroxychloroquine, and metformin, could be used as add-on treatment in COVID-19 management. Nutraceuticals like Garlic, Fenugreek, and vinegar have the potency to lower the lipid capability acting via these pathways. A link between COVID-19 and post-COVID alteration in lipoprotein levels has not yet been fully understood. In this review, we try to look over the possible modifications in lipid metabolism due to SARS-CoV-2 viral exposure, besides the prospect of focusing on the potential of lipid metabolic processes to interrupt the viral cycle.
... The polyphenols' binding capacity of plant cell walls, which has been extensively studied for these fruits, occurs due to a combination of hydrogen bonding, hydrophobic interactions, and ionic interactions [54]. According to the results of Budak et al. [55], since apple polyphenols are concentrated in the peel, after the pressing process for the juice extraction, the remaining waste having a high content of peel consequently presents high polyphenol content. Polyphenols in grapes are located mainly in the seeds and skin cell walls; therefore, a considerable proportion of polyphenol compounds would not be extracted during the winemaking process, remaining in the residual biomass [8,56,57]. ...
The presence of numerous bioactive compounds in fruit wastes indicates the potential to use them as low-cost resource for generating value-added ingredients. The integral use of residual biomass from wine and cider industries was proposed. Phenolic-rich liquid extracts were produced from grape marc (GM), grape stalk (GS), and apple pomace (AP) by applying hydrothermal (T), ultrasound-assisted (US), and enzymatic (EZ) extractions, and the remaining solid fraction (RSF) was then converted into fiber concentrated powders by air-drying. Additionally, the direct conversion of the whole initial wastes into integral powders rich in both fiber and phenolic compounds was proposed. An integral physicochemical study was performed: phenolic compounds, content and techno-functional properties of dietary fiber, and physical and stability properties. The T extraction conducted for 75 min at 75 °C demonstrated superior efficacy in terms of total polyphenol content (TPC) and antioxidant capacity (AC). Under these optimal conditions, the extracts exhibited a TPC content of 251 ± 2 mg GAE/100 g from GM, 1420 ± 5 mg GAE/100 g from GS, and 23 ± 2 mg GAE/100 g from AP. GS extract was mainly composed of procyanidins, catechin, and epicatechin, while in AP, flavonols (mainly rutin) represented the majority group. The GM extract showed a richer polyphenol profile including condensed tannins, flavonols (mainly rutin), flavan-3-ols (catechin), and a greater variety of phenolic acids. Within the fiber-rich powders produced from the RSF (optimal extraction conditions), those from grape wastes registered higher remaining TPC and total dietary fiber content (47–51%), mainly composed of insoluble fiber (IDF). AP powders (integral and from RSF) showed a higher soluble fiber content (SDF), a more balanced IDF/SDF ratio (1.9 and 3.3, respectively), and better hydration properties. Among the integral powders, GM and GS showed high level of TPC (997–1600 mg GAE/100 g), and suitable techno-functional properties. Physical properties are suggestive of free-flowing stable powdered ingredients in all cases. The findings offer a substantial advance in waste valorization, benefiting not only scientists, but also wine and cider producers, as well as the food industry. They pave the way for converting various fruit wastes into diverse food ingredients. This approach enables the economic value recovery while delivering substantial environmental benefits, achieving a zero waste state. Employing these ingredients in creating new functional foods could enhance public health.
... According to 2018 statistics, more than 1 million tons of apples were processed worldwide solely within the cider industry [4].Apple ciders have distinct chemical compositions and organoleptic characteristics [5], which depend on the technological processes of production [2]. One of the critical technological operations is clarification [6], i.e., after pressing, apple cider numerous solid sludge particles need to be removal [7]. The most commonly employed clarification methods include sedimentation, centrifugation, microfiltration, enzymatic clarification, and clarification using clarifying agents [8]. ...
This study focuses on analyzing the impact of various fining agents on apple cider and evaluating their effects on its physical–chemical and sensory properties. Despite its common cloudy state, some consumers prefer clear apple cider. Within this study, two variations of apple cider were analyzed: original cider and cider with added barrique extract. Eight different fining agents were applied to these samples, specifically bentonite, gelatin, polyvinylpolypyrrolidone, egg white protein, activated carbon, pea protein, isinglass, and silica gel. The results revealed that the use of fining agents significantly impacted the antioxidant content in apple cider. The most substantial reduction in antioxidants was observed in samples with added activated carbon, resulting in a 75% decrease to values of 0.11–0.26 mmol TE/L. This decrease in antioxidants correlated with a decline in total polyphenols. Sensory analysis demonstrated statistically significant differences among the various apple cider samples. Bentonite and egg white protein had minimal adverse effects on sensory properties, while activated carbon had the most pronounced negative impact on the aroma and taste of the cider. This study provides valuable insights into the use of fining agents in winemaking technology and their effects on the quality of apple cider, considering consumer preferences.
... Additionally, neither formic nor phytic acid was identified in the samples. Budak [20] determined the total acidity of apple, grape, and pomegranate vinegars, respectively, as 5.51-7.38%, 8.59-12.29%, ...
Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although the most common use is apple cider vinegar together with grape vinegar, vinegar produced from red fruits has come to the fore due to their health purposes. Rosehip, pomegranate, fig, guelder-rose, blackberry, raspberry, and blueberry vinegars were evaluated regarding the organic acid content, phenolic compound content, and bioactive potential to assess their health potential and associated contents. Acetic acid, citric acid, succinic acid, and malic acid were determined as prominent organic acids in the vinegar samples. In contrast, gallic acid, vanillic acid, protocatechuic acid, and ferulic acid were dominant regarding phenolic compounds. Raspberry, guelder-rose, and pomegranate vinegars came forth regarding their bioactive content and potential. The discriminative parameters of the vinegar samples were pH, total acidity, dL-isocitric acid, gallic acid, and hydroxybenzoic acid. Fruit vinegars were determined to have a notable bioactive content compared to apple and grape vinegars. The use of these vulnerable bioactive materials in vinegar fermentation could provide an effective way for nutrition and raw material resourcing.
... The chemical characteristics of the analyzed ciders are shown in Table 1, where a certain degree of variability can be appreciated among the measured parameters (see, e.g., titrable acidity and ethanol content). This variability is similar to that reported in the literature for ciders produced abroad [30][31][32][33][34], and it is a consequence of the apple varieties, the climatic and seasoning factors, and the technical procedures of cidermaking [35,36]. All these variables should contribute to the typical features of the product affecting the sensory characteristics of the beverage alone or in combination with other molecules, in particular, if food is assumed contemporaneously [4]. ...
Twenty-four samples of differently produced commercial Italian cider were analyzed for their polyphenols profile and antioxidant activity. A partial least square regression was used to correlate the ciders’ antioxidant activity with their polyphenolic content. Statistical analyses revealed only a clustering pattern in the samples based on their geographical area of production (North-West, NW, vs. North-East, NE). Indeed, NW ciders, compared to NE ones, showed higher antioxidant activity and higher contents of procyanidin B1, catechin, chlorogenic acid, epicatechin, and total polyphenols. On the contrary, no clear-cut clustering pattern determined by cidermaking procedures (i.e., Charmat or Champenoise method) has been observed. These data suggest that the differences observed between NW and NE ciders might be accounted uniquely to the use of different apple varieties and/or the maturation status, as well as the pedoclimatic conditions of their production areas and not for cellar procedures’ specificity.
... Bakir's [70] results for the FRAP value were in apple cider vinegar at 29.57 mg TEAC (Trolox equivalent antioxidant activity)/100 mL and the FRAP value in grape vinegar at 41.82 mg TEAC/100 mL. The FRAP value of black mulberry juice was measured as 1836 mg TE (Trolox Equivalent)/100 g by Tomas et al. [74] and 12.26 -14.11 mol/g by Budak et al. [75]. Tsai et al. [76] also determined the FRAP value of black mulberry wine as 5717.2mol/L. ...
BACKGROUND
Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF.
OBJECTIVE
This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market.
METHODS
Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH ࢫ (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS ࢫ + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied.
RESULTS
This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits.
CONCLUSIONS
High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.
... A slight decrease in malic acid concentration in the cider compared with the juice was observed, that could be related to the yeast capacity to metabolize this acid [37]. On the other hand, according to Budak et al. [39], most of the sugars present in AJ were consumed, dropping Brix and RS values at the end of AF due to yeast metabolism. Finally, the CO 2 released after 16 days of AF resulted in a 60 g weight loss of system (3.1 g/L CO 2 /day). ...
This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by Oenococcus oeni on antihypertensive and antioxidant activities in cider. The MLF was induced using three strains of O. oeni. The modification in phenolic compounds (PCs) and nitrogen organic compounds, antioxidant, and antihypertensive activities were determined after MLF. Among the 17 PCs analyzed caffeic acid was the most abundant compound and phloretin, (−)-epicatechin, and myricetin were detected only in malolactic ciders, however, (−)-epigallocatechin was not detected after MLF. The evaluation of nitrogen organic compounds revealed a drop in total protein concentration (from 17.58 to 14.00 mg N/L) concomitantly with a significant release of peptide nitrogen (from 0.31 to a maximum value of 0.80 mg N/L) after MLF. In addition, an extracellular proteolytic activity was evidenced in all MLF supernatants. The FRAP activity increased reaching a maximum of 120.9 μmol FeSO4/mL and the ABTS radical-scavenging activity increased until 6.8 mmol ascorbic acid/L. Moreover, the angiotensin I-converting enzyme inhibitory activity reached a maximum value of 39.8%. The MLF conducted by O. oeni in ciders enables the increase of interesting biological activities and this finding could constitute a valuable tool to add value to final product.
... Various studies have shown similar increases in antioxidant activity with fermentation in different plant-based products such as vinegar and kombucha. (Budak et al., 2015;Chu & Chen, 2006). High TFM and antioxidant activity values in Sauerkraut samples were associated with reasons such as the release of antioxidant components by breaking up the vegetable tissue into smaller pieces, and more microorganism activity and biochemical reactions in the increased surface area. ...
Pickled cabbages (brine-pickling) and sauerkraut (dry-salting) were produced by adding the probiotic mix culture and Lb plantarum culture, as well as spontaneous fermentation. During the fermentation, Lactobacillus spp, yeast-mold count, total coliform bacteria count, pH and total acidity were followed. Total phenolic content, ORAC and TEAC values, ascorbic acid and Menaquinone (MK-4 and MK-7) contents were analyzed in fermented samples. Lactobacillus spp was 7.82–9.70 cfu/g. Lactobacillus spp count was higher in culture-added samples and sauerkraut samples. Sauerkraut samples had higher total phenolic content, ORAC and TEAC values than pickled cabbage samples. It was found that sauerkraut samples produced by probiotic culture and spontaneous fermentation contained higher amounts of MK-4 and MK-7. Color, odor, texture, sourness and overall evaluation scores of sauerkraut samples were higher in sensory evaluation.
... Compositional analysis of apple cider shows that apple cider contains considerable amount of total phenolic compounds. A study was conducted in 2015 and the results of the analysis TEAC and ORAC reveals that the chemically apple cider is potent against oxidizing agents [51]. So, that's the reason it have also a positive effect on the blood anti-oxidative actions and helps detoxification of the body by neutralizing the oxidants. ...
... Interestingly, home-made vinegar (both native and neutralized) increased cell growth compared to control wells in the dose range of 6.25 to 1.56%, while decreasing cell growth at high and low doses. Apple vinegars contain various bioactive components such as polyphenols (Budak et al., 2015;Bakır et al., 2016) showing anticancer activity (Abdal Dayem et al., 2016). The difference in antiproliferative activity between commercial and homemade vinegars may be attributed to the difference in vinegar composition, which is the result of many different variables in the production process (Morgan and Mosawy, 2016). ...
Vinegar is an aqueous food product made by a succession of yeast and acetic acid bacteria activities from fruits that contain high carbohydrates such as apples and grapes. Vinegar has been used as a dietary spice and natural remedy since ancient times due to its therapeutic properties including antimicrobial, antidiabetic, and anticancer activities. It has been shown that some bioactive compounds exhibiting antioxidant activity in vinegars lead to anticancer activity. The aim of the present study was to investigate antiproliferative effect of commercial and home-made apple vinegars in native and neutralized form on myeloma cells. In order to neutralize the vinegars, sodium hydroxide (NaOH) was used. A serial twofold dilutions of the vinegars (50%, 25%, 12.5%, 6.25%, 3.12%, 1.56%, 0.78%, 0.39%) prepared with cell medium were treated to the cells. The MTT (3-(4.5-Dimethylthiazol-2-yl)-2.5-Diphenyltetrazolium Bromide) assay was used to determine the cellular viability in the cells treated with the vinegars. In this study, while commercial vinegar possessed a stronger antiproliferative activity than home-made vinegar, all native vinegars possessed stronger antiproliferative effect than neutralized vinegars. Interestingly, when home-made vinegar (both native and neutralized) concentrations were from 6.25 to 1.56%, the cell viability increased. Apple vinegar exhibited antiproliferative activity on myeloma cells; however, further studies are required to clarify the mechanisms underlying this activity.
... In the literature research conducted so far, although there is no weekly follow-up in apple vinegar process, total phenolic substance results in apple juice, wine and vinegar samples have been determined. It was indicated that the total phenolic content were 3392 (Rababah et al., 2005), 2110-3470 (Wu et al., 2004), 1100-3570 (Podsedek et al., 2000;Liu et al., 2001), 977 mg GAE L -1 (Wolfe et al., 2003) in apple juice samples; 730-1343 mg GAE L -1 in apple cider produced with different techniques (Budak et al., 2015); 908, 568, 757, 416 mg GAE L -1 of apple vinegars produced with different techniques (Budak et al., 2011), 33-284 mg GAE L -1 apple vinegars (Du et al., 2019), 357-459 mg GAE L -1 (Bakir et al., 2016), 43-495 mg GAE L -1 in eleven apple vinegars purchased from local markets in China . ...
Apple is one of the delicious fruit consumed by people. Apple cider vinegar was made through the traditional method and the changes occurred during the 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), total phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays, phenolic contents were determined. Total phenolic substance, ORAC and TEAC values increased significantly weekly and reached the highest level in the 3rd week. Total phenolic substance, ORAC and TEAC values of 3rd week apple vinegar were determined as 1110.63 mg GAE L-1, 10.92 mM and 21.11 µmol TE mL-1, respectively. Apple vinegar samples had gallic acid, catechin, epicatechin, chlorogenic acid, and p-coumaric acid. The major phenolic substances in apple vinegar were gallic acid and chlorogenic acid. While gallic acid value of 3rd and 4th week apple vinegar were detected 11.91 and 23.69 mg L-1, respectively; chlorogenic acid value of 4th and 5th week apple vinegar were found 46.36 and 49.71 mg L-1. Antioxidant activity and phenolic substances values were not significant reduction during the acetic acid fermentation. In this study, the formation process of the functional and sensory properties of apple cider vinegar due to the change in the weekly antioxidant and bioactive component content of apple cider vinegar was emphasized.
... The antioxidant activity of the cider obtained by maceration is higher compared to the cider without the maceration stage. Therefore, the inclusion of this operation in the technological process may be important for the concentration of bioactive compounds [126]. Prolonged maceration and excessive oxidation of phenolic compounds can lead to deterioration of the quality of juice and cider [30,127]. ...
Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.
... Apple varieties, climate, soil conditions, and growing conditions of the apples result in differences in antioxidant capacities (Mangas et al., 1999).In another study, it was determined that the TEAC value of Red delicious apple juice was between 1.59 µmol TE/kg and 1.83 µmol TE/kg (Pellegrini et al., 2003), while the ORAC value of Golden delicious apple juice was determined to be 26.44 µmol TE/g (Wu et al., 2004). Budak et al. (2015) reported that the ORAC and TEAC values of apple juice were 4.32 µM TE/mL and 2.76 mM, respectively. In other studies, the ORAC value of "Red delicious" apple juice was 15.08 µmol TE/kg (Lotito and Frei, 2004), while the TEAC and ORAC values of apple juice samples ranged between 2.5 and 6.2 μmol of TE/mL and between 2.7 and 4.3 μmol/mL, respectively (Seeram et al., 2008). ...
This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile analysis in apple juice samples was performed using High-Performance Liquid Chromatography; ORAC, TEAC, and total phenolics assays were also included. The ozone treatment of the apple juice was effective for both decreasing the total viable microorganisms and maintaining the quality characteristics of apple juice. The ozone treatment decreased total mesophilic bacteria in apple juice. The heat treatment resulted in a reduction of the chlorogenic acid content whereas ozone treatment had no significant effect. It has been determined that the application of ozonation in apple juice is equivalent to pasteurization.
... There is limited information available about their health promoting components. Some scientific studies are published about the impact of technological steps on antioxidant-activity and phenolic content during production (Budak, 2015), and some about the final products (Kowalczyk, 2015;Lobo, 2009), but there is no information about ciders available in Hungarian retail. There are different types of products available on the market made from different types of apples with the use of different ingredients like sugar, flavourants and additives. ...
As a result to continuous exploitation in agriculture, soil nutrients decrease, and one way of re-fertilizing is by mineral fertilization. However, applying mineral fertilizers should be controlled and pre-evaluated in terms of quantity to be added, as the excessive amounts could negatively affect both plants and soil. Fertilization is very important under abiotic stress conditions, like drought stress which has negative effects on both quantity (yield) and quality (seed content) of crops, especially drought-sensitive crops such as soybean; it is a very important legume with high content of both protein and oil. In order to study the influence of both nitrogen fertilization and drought stress on the yield and the seed quality of two soybean cultivars, an experiment was conducted in Debrecen, Hungary in 2017. Three N fertilization rates; 0, 35 and 105 kg ha-1 were applied under three irrigation regimes; severe drought (SD), moderate drought (MD) and no drought (ND). The results showed drought stress to negatively affect the yield of both cultivars by different extents; it also manipulated both protein and oil concentrations. (N) fertilization could enhance the yield of (MD) and (ND), but not (SD) treatment when applied in a relatively-low rate, whereas it negatively affected the yield when high rate was applied to (ND) treatment. The protein concentration increased as the (N) fertilization rate increased, whereas the oil concentration was not affected by (N) fertilization, but rather by drought. It was concluded that the high-rate application of nitrogen is not always recommended for soybean, especially when water is available for plants. (N) fertilization has a noticeable effect on the protein but not on the oil concentration. Further studies on the best N rate when drought stress is applied at certain growth-stage will help to better understand the combined effects of both traits on soybean yield and quality.
... Article Budak et al. 25 also reported high antioxidant activities in apple ciders compared to unfermented apple juice. The results showed that wax apple juice and its cider were more efficient in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and hydroxyl radicals than ABTS + radicals. ...
Wax apple fruit (Syzygium aqueum Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and microbial spoilage that significantly reduce its commercial value. The present study was aimed to find a suitable ripening stage between the ripe and overripe wax apple fruits for developing a value-added beverage specifically cider. The chemical profiles of ripe and overripe wax apple juice and cider were determined by measuring sugar, acid, alcohol, mineral, proximate, ascorbic acid, amino acid, antioxidant, and volatile levels. Overall, the results showed significant variations. The physicochemical and proximate analysis showed highest values for ripe fruit juice than overripe fruit juice and the cider samples. The amino acids in the samples were found almost at similar levels. Polyphenolic content and antioxidant activities were higher in ciders than in unfermented juices. In addition, the overripe fruit cider had more volatile compounds than ripe fruit cider and unfermented juices. Overall, the overripe fruit is suitable for producing cider, whereas the ripe fruit is more suitable for the unfermented beverages.
... Commercially, vinegar is produced through slow (Orleans or French) and fast fermentation (German; Mas et al. 2014;Spinosa et al. 2015). Different types of vinegar have been reported according to their source, e.g., apple vinegar, date vinegar, rice vinegar, cane vinegar, distilled vinegar, fruit vinegar, palm vinegar, malt vinegar, wine vinegar, etc. (Atik et al. 2016;Budak et al. 2015;Cunha et al. 2016;Ghosh et al. 2012;Spinosa et al. 2015). Vinegar is produced through a succession of strains depending on the concentration of acetic acid during fermentation. ...
Volatile fatty acids (VFAs) are used as building blocks to synthesize a wide range of commercially-important chemicals. Microbially produced VFAs (acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid) can be considered as a replacement for petroleum-based VFAs due to their renewability, degradability, and sustainability. The main objective of this review is to summarize research and development of VFA production methods via microbial routes, their downstream processes, current applications, and main challenges. Various fermentation processes have been developed to produce of VFAs starting from commercially-available sugars and other raw materials such as lignocellulose, whey, and waste sludge. Only few microbes have been explored for their potential to produce VFAs, and very little genomic information data is available at the present time. There is a need to use metabolic engineering, systematic biology, evolutionary engineering, and bioinformatics to discover VFA biosynthesis routes since the pathways for isobutyric acid and isovaleric acids are still not well understood.
... However, in the recent years, much of the interest has developed in naturally occurring antioxidants, because of the adverse attention received by the synthetic antioxidants, and because of the worldwide trend to avoid or minimize the use of artificial food additives (Filiz and Seydim, 2014;Gad and Sayd, 2015;Saral et al., 2014). Also the use of natural antioxidants for frying purposes has increased during the last few years (Bera et al., 2006;Budak et al., 2015;Riveros et al., 2015;Urbancic et al., 2014). Plant extracts, especially antioxidants obtained from herbs and spices, have been proposed for stabilizing frying oils. ...
The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA) were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract) > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.
Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.
BACKGROUND
The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l‐malic, ascorbic, and phenolic acids among other compounds. Juice was co‐inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium.
RESULTS
Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l‐malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars.
Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p‐coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p‐coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars.
CONCLUSION
Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p‐coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry
This review summarises the research on phenolic compounds in apples in relation to their geographical origin, cultivars, technological processes, and human health effects due to their antioxidant activity and bioavailability. Apples are popular among consumers and are known as a rich source of vitamins, minerals, and biologically active compounds. In this review article, we have focused on their phenolic compounds. Some epidemiological studies have confirmed the protective effects of apples against chronic diseases, which can be linked to the high content of phenolics in plant tissues and their bioavailability. However, according to the available literature, the geographical origin and variety of apples influence the content of these bioactive compounds and are highly related to their antioxidant activity fluctuation. The gathered studies have confirmed that the choice of polyphenol-rich raw material as well as proper processing are important to achieve high-quality fruit-based products with a high content of antioxidants after a few stages of production. It was proven that the processing of apples could significantly modify the content of phenolics in the finished products, including juices, concentrates, vinegars, and ciders. For instance, the use of high pressure or vacuum has been proposed as a highly potent solution in inhibiting flavonoid degradation during intensive processing. Moreover, several methods have been screened to monitor the phenolic content and antioxidant activity of apple samples, based on spectrophotometry, HPLC, LC-MS, and LC-MS/MS techniques for chemical compound separation and identification. The main assumptions of these techniques and results obtained are described in this review. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
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