Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice
Fermented juice was prepared with byproducts (pulp and rind) of seed watermelon (Citrullus lanatus sp. vulgaris var. megalaspermus) for the first time, and its radical scavenging capacity and aroma were compared with those of the corresponding unfermented juice. The 2,2-diphenyl-1-picryhydrazyl and...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/4083903 |
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| _version_ | 1832564817976623104 |
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| author | Jing Wang Yue Shi Huijuan Zhang Xingxing Deng Yubin Wang Yue Ma Xiaoyan Zhao Chao Zhang |
| author_facet | Jing Wang Yue Shi Huijuan Zhang Xingxing Deng Yubin Wang Yue Ma Xiaoyan Zhao Chao Zhang |
| author_sort | Jing Wang |
| collection | DOAJ |
| description | Fermented juice was prepared with byproducts (pulp and rind) of seed watermelon (Citrullus lanatus sp. vulgaris var. megalaspermus) for the first time, and its radical scavenging capacity and aroma were compared with those of the corresponding unfermented juice. The 2,2-diphenyl-1-picryhydrazyl and hydroxyl radical scavenging capacities of the fermented juice were significantly stronger than those of the unfermented juice. The oxygen radical scavenging capacity of the fermented juice was 60 µM trolox equivalent/mL, which was 7.14% higher than that of the unfermented juice. Gas chromatography-mass spectrometer analysis showed a total of 26 and 29 volatiles in unfermented juice and fermented juice, respectively. The content of typical watermelon aroma, including 1-nonanol, 3,6-nonadien-1-ol, nonanal, trans-2-nonenal, and trans,cis-2,6-nonadienal, was reduced from 92.08 mg/L in the unfermented juice to 26.41 mg/L in the fermented juice. Furthermore, isoamylol, ethyl octanoate, ethyl acetate, and ethyl laurate contributed a typical grape-wine bouquet to the fermented juice. Sensory evaluation further confirmed the attractive appearance and watermelon aroma of the fermented juice. Therefore, the fermented seed-watermelon juice showed a strong radical scavenging capacity and presented the typical watermelon aroma with a grape-wine bouquet. |
| format | Article |
| id | doaj-art-4a8ab7ec29164ef9b635cbb53a3aa8e9 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4a8ab7ec29164ef9b635cbb53a3aa8e92025-02-03T01:10:04ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/40839034083903Characterization and Comparison of Unfermented and Fermented Seed-Watermelon JuiceJing Wang0Yue Shi1Huijuan Zhang2Xingxing Deng3Yubin Wang4Yue Ma5Xiaoyan Zhao6Chao Zhang7Beijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaFermented juice was prepared with byproducts (pulp and rind) of seed watermelon (Citrullus lanatus sp. vulgaris var. megalaspermus) for the first time, and its radical scavenging capacity and aroma were compared with those of the corresponding unfermented juice. The 2,2-diphenyl-1-picryhydrazyl and hydroxyl radical scavenging capacities of the fermented juice were significantly stronger than those of the unfermented juice. The oxygen radical scavenging capacity of the fermented juice was 60 µM trolox equivalent/mL, which was 7.14% higher than that of the unfermented juice. Gas chromatography-mass spectrometer analysis showed a total of 26 and 29 volatiles in unfermented juice and fermented juice, respectively. The content of typical watermelon aroma, including 1-nonanol, 3,6-nonadien-1-ol, nonanal, trans-2-nonenal, and trans,cis-2,6-nonadienal, was reduced from 92.08 mg/L in the unfermented juice to 26.41 mg/L in the fermented juice. Furthermore, isoamylol, ethyl octanoate, ethyl acetate, and ethyl laurate contributed a typical grape-wine bouquet to the fermented juice. Sensory evaluation further confirmed the attractive appearance and watermelon aroma of the fermented juice. Therefore, the fermented seed-watermelon juice showed a strong radical scavenging capacity and presented the typical watermelon aroma with a grape-wine bouquet.http://dx.doi.org/10.1155/2018/4083903 |
| spellingShingle | Jing Wang Yue Shi Huijuan Zhang Xingxing Deng Yubin Wang Yue Ma Xiaoyan Zhao Chao Zhang Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice Journal of Food Quality |
| title | Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice |
| title_full | Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice |
| title_fullStr | Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice |
| title_full_unstemmed | Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice |
| title_short | Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice |
| title_sort | characterization and comparison of unfermented and fermented seed watermelon juice |
| url | http://dx.doi.org/10.1155/2018/4083903 |
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