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54 2015

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2015

Tchabo, W. – Ma, Y. – Engmann, F. N. – Ye, H.
Effect of enzymatic treatment on phytochemical compounds and volatile content of mulberry (Morus nigra) must by multivariate analysis
Journal of Food and Nutrition Research, 54, 2015, č. 2, s. 128-141

Yongkun Ma, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. E-mail: mayongkun@ujs.edu.cn, tel.: (86)13913439511

Received 21 June 2014; 1st revised 19 September 2014; 2nd revised 29 September 2014; accepted 28 October 2014; published online 7 April 2015

Súhrn: The objective of this work was to investigate the effect of enzymatic treatment on the phytochemical properties and volatile composition of mulberry must. A correlation was found between browning index, total phenolics, total flavonoids and total anthocyanins as r = 0.731, r = –0.785 and r = 0.561, respectively. Hue correlated (r = 0.76) with the browning index. The highest polyphenol concentration (2.768 g·l-1) and total volatile concentration (620.86 µg·l-1) were found after Pectinex UF (Novozymes, Bagsvaerd, Denmark) treatment. The must treated with Klerezyme 150 (DSM, Heerlen, Netherlands) had the highest flavonoid and anthocyanin concentration (5.652 g·l-1 and 0.559 g·l-1, respectively), but it has the lowest total volatile concentration (305.99 µg·l-1). Instead, the major aroma-active compounds were esters (36.3%). Multivariate analysis revealed that the aroma profile was mainly affected by the enzymatic treatment, more than the phytochemical compounds and chromatic properties.

Kľúčové slová: mulberry; enzyme; polyphenol; aroma compounds; colour

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