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1000 Titel
  • Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice
1000 Autor/in
  1. Wang, Jing |
  2. Shi, Yue |
  3. Zhang, Huijuan |
  4. Deng, Xingxing |
  5. Wang, Yubin |
  6. Ma, Yue |
  7. Zhao, Xiaoyan |
  8. Zhang, Chao |
1000 Erscheinungsjahr 2018
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2018-10-29
1000 Erschienen in
1000 Quellenangabe
  • 4083903
1000 Copyrightjahr
  • 2018
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1155/2018/4083903 |
1000 Ergänzendes Material
  • https://www.hindawi.com/journals/jfq/2018/4083903/#supplementary-material-1 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • 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.
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/V2FuZywgSmluZw==|https://frl.publisso.de/adhoc/uri/U2hpLCBZdWU=|https://frl.publisso.de/adhoc/uri/WmhhbmcsIEh1aWp1YW4=|https://frl.publisso.de/adhoc/uri/RGVuZywgWGluZ3hpbmc=|https://frl.publisso.de/adhoc/uri/V2FuZywgWXViaW4=|https://frl.publisso.de/adhoc/uri/TWEsIFl1ZQ==|https://frl.publisso.de/adhoc/uri/WmhhbywgWGlhb3lhbg==|https://orcid.org/0000-0002-5733-7689
1000 (Academic) Editor
1000 Label
1000 Förderer
  1. Agriculture Research System of China |
  2. Beijing Municipal Natural Science Foundation |
  3. Beijing Academy of Agricultural and Forestry Sciences |
  4. Beijing Advanced Innovation Center for Food Nutrition and Human Health |
1000 Fördernummer
  1. CARS-25
  2. 6172013
  3. QNJJ201802
  4. 20181053
1000 Förderprogramm
  1. -
  2. -
  3. Youth Funds
  4. Open Funds
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Agriculture Research System of China |
    1000 Förderprogramm -
    1000 Fördernummer CARS-25
  2. 1000 joinedFunding-child
    1000 Förderer Beijing Municipal Natural Science Foundation |
    1000 Förderprogramm -
    1000 Fördernummer 6172013
  3. 1000 joinedFunding-child
    1000 Förderer Beijing Academy of Agricultural and Forestry Sciences |
    1000 Förderprogramm Youth Funds
    1000 Fördernummer QNJJ201802
  4. 1000 joinedFunding-child
    1000 Förderer Beijing Advanced Innovation Center for Food Nutrition and Human Health |
    1000 Förderprogramm Open Funds
    1000 Fördernummer 20181053
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6414705.rdf
1000 Erstellt am 2019-06-05T12:05:37.129+0200
1000 Erstellt von 218
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1000 Bearbeitet von 25
1000 Zuletzt bearbeitet 2020-01-15T14:45:18.028+0100
1000 Objekt bearb. Wed Jan 15 14:45:01 CET 2020
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1000 Oai Id
  1. oai:frl.publisso.de:frl:6414705 |
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