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Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple ( Dovyalis caffra L.) fruit
Author(s) -
Minnaar Phillip,
Jolly Neil,
Beukes Louisa,
Benito Santiago
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11071
Subject(s) - caffeic acid , food science , gallic acid , chemistry , fermentation , chlorogenic acid , syringic acid , malic acid , p coumaric acid , phenolic acid , acetic acid , ferulic acid , biochemistry , citric acid , antioxidant
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