FACTORS AFFECTING THE QUALITY OF WOOD APPLE LIQUOR (Limonia acidissima L.)
Article Sidebar
Published:
Jun 4, 2019
Keywords:
wood apple, alcohol concentration, total phenolic compound
Main Article Content
Abstract
Wood apple (Limonia acidissima L.) is a fruit with a high nutrition content, which can protect the liver, resist pathogenic bacteria, heal wounds and prevent the development of tumors. Initial research was conducted to find out the appropriate pretreatment and alcohol concentration for the end product. The results showed that fresh wood apples were sufficiently ripe 2-3 days after harvesting, which were then washed, dried, individual apples were quartered and soaked in a glass jar containing Xuan Thanh wine (alc/vol = 40%) for 3 months. Thereafter, the wine sample exhibited a 19.8% alcohol concentration, 12.1° Brix, and had a total phenolic compound (TPC) of 2.016 mg GAE/L.
Downloads
Download data is not yet available.
Article Details
How to Cite
1.
Nguyen H, Nguyen P, Pham N. FACTORS AFFECTING THE QUALITY OF WOOD APPLE LIQUOR (Limonia acidissima L.). journal [Internet]. 4Jun.2019 [cited 25Apr.2024];9(34):52-9. Available from: https://journal.tvu.edu.vn/index.php/journal/article/view/191
Section
Articles
References
[1] Nguyễn Văn Mười, Thach Rach Tana, Trần Thanh Trúc. Một số tính chất đặc trưng của trái quách và khả năng chế biến nước quách lên men. Tạp chí Khoa học Trường Đại học Cần Thơ. 2009;11b:97–104.
[2] Intekhab J, Aslam M. Isolation of a flavonoid from Feronia limonia. Journal of Saudi Chemical Society. 2009;13(3):295–8.
[3] Ilaiyaraja N, Likhith KR, Sharath Babu GR, Khanum F. Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit
using response surface methodology (RSM). Food Chemistry. 2015;173:348–54.
[4] Pandey S, Satpathy G, Gupta R. Evaluation of nutritional , phytochemical , antioxidant and antibacterial
activity of exotic fruit Limonia acidissima. Pharmacognosy and Phytochemistry. 2014;3(2):81–8.
[5] Ngô Quốc Luân, Lê Thị Hồng Phượng, Đặng Huỳnh Giúp, Ngô Khắc Không Minh. Bước đầu khảo sát thành phần hóa học trái quách ở Trà Vinh. Tạp chí Dược liệu. 2014;6(19):358–62.
[6] Nguyễn Kim Phụng. Khảo sát thời gian bảo quản mứt đông quách. Tạp chí Khoa học Trường Đại học Trà Vinh. 2015;19:57–62.
[7] Chowdhury M, Islam M, Islam M, Islam A, Hossain M. Study on preparation and shelf-life of mixed juice based on wood apple and papaya. J Soil Nat.
2008;2(3):50–60.
[8] Poongodi Vijayakumar T, Punitha K, Banupriya L. Drying characteristics and quality evaluation of wood apple (Limonia acidissima L.) fruit pulp powder; 2013.
[9] Kumar A, Deen B. Studies on preparation and storage of jelly from wood apple (Limonia acidissima L.) fruits. Pharmacognosy and Phytochemistry. 2017;6(6):224–9.
[10] APHA/AWWA/WEF. Standard Methods for the Examination of Water and Wastewater. Stand Methods; 2012.
[11] Gauglitz G, Vo-Dinh. Handbook of Spectroscopy. Wiley-VCH Verlag GmbH Co KGaA, Weinheim; 2003.
[12] Priya Darsini DT, Maheshu V, Vishnupriya M, Nishaa S, Sasikumar JM. Antioxidant potential and amino acid analysis of underutilized tropical fruit
Limonia acidissima L. Free Radicals and Antioxidants. 2013;3:S62–S9.
[13] Hà Duyên Tư. Kỹ thuật phân tích cảm quan thực phẩm. Nhà Xuất bản Khoa học Kĩ thuật Hà Nội; 2006.
[14] Alachaher FZ, Dali S, Dida N, Krouf D. Comparison of phytochemical and antioxidant properties of extracts from flaxseed (Linum usitatissimum) using
different solvents. International Food Research Journal. 2018;25(1):75–82.
[15] Umamaheswari M, Chatterjee TK. In vitro antioxidant activities of the fractions of Coccinia grandis L. leaf extract. African journal of traditional,
complementary, and alternative medicines: AJTCAM. 2007;5(1):61–73.
[16] Chipurura B, Muchuweti M, Manditseraa F. Effects of thermal treatment on the phenolic content and antioxidant activity of some vegetables. Asian Journal of Clinical Nutrition. 2010;2(3):93–100.
[17] Jeong S-M, Kim S-Y, Kim D-R, Jo S-C, Nam KC, Ahn DU et al. Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus
Peels. Journal of Agricultural and Food Chemistry. 2004;52(11):3389–93.
[18] Ross CF, Hoye C Jr, Fernandez-Plotka VC. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. Journal of food
science. 2011;76(6):C884–90.
[19] Abhay S M, Hii C L, Law C L, S S, Djaeni M. Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans. International Food Research Journal. 2016;23(4):1479–84.
[20] Kyi TM, Daud WRW, Mohammad AB, Samsudin MW, Kadhum AAH, Talib MZM. The kinetics of polyphenol degradation during the drying of
Malaysian cocoa beans. International Journal of Food Science and Technology. 2005;40:323–31.
[21] Rahuman AA, Gopalakrishnan G, Ghouse BS, Arumugam S, Himalayan B. Effect of Feronia limonia on mosquito larvae. Fitoterapia. 2000;71(5):553–5.
[22] Moncada S, Higgs A. The L-arginine-nitric oxide pathway. The New England journal of medicine. 1993;329(27):2002–12.
[23] Reducing alcohols levels in wine. Fact sheet Wnemaking, The Australia Wine Research Institute; 2016.
[24] Shi J, Yu J, Pohorly JE, Young JC, Bryan M, Wu Y. Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. In:
Conference Proceedings; 2003.
[25] Lê Văn Việt Mẫn, Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn Nữ Minh Nguyệt, Trần Thị Thu Trà. Công nghệ chế biến thực phẩm (Tái bản lần 2). Thành phố Hồ Chí Minh: Nhà Xuất bản Đại học Quốc gia TP. Hồ Chí Minh; 2011.
[2] Intekhab J, Aslam M. Isolation of a flavonoid from Feronia limonia. Journal of Saudi Chemical Society. 2009;13(3):295–8.
[3] Ilaiyaraja N, Likhith KR, Sharath Babu GR, Khanum F. Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit
using response surface methodology (RSM). Food Chemistry. 2015;173:348–54.
[4] Pandey S, Satpathy G, Gupta R. Evaluation of nutritional , phytochemical , antioxidant and antibacterial
activity of exotic fruit Limonia acidissima. Pharmacognosy and Phytochemistry. 2014;3(2):81–8.
[5] Ngô Quốc Luân, Lê Thị Hồng Phượng, Đặng Huỳnh Giúp, Ngô Khắc Không Minh. Bước đầu khảo sát thành phần hóa học trái quách ở Trà Vinh. Tạp chí Dược liệu. 2014;6(19):358–62.
[6] Nguyễn Kim Phụng. Khảo sát thời gian bảo quản mứt đông quách. Tạp chí Khoa học Trường Đại học Trà Vinh. 2015;19:57–62.
[7] Chowdhury M, Islam M, Islam M, Islam A, Hossain M. Study on preparation and shelf-life of mixed juice based on wood apple and papaya. J Soil Nat.
2008;2(3):50–60.
[8] Poongodi Vijayakumar T, Punitha K, Banupriya L. Drying characteristics and quality evaluation of wood apple (Limonia acidissima L.) fruit pulp powder; 2013.
[9] Kumar A, Deen B. Studies on preparation and storage of jelly from wood apple (Limonia acidissima L.) fruits. Pharmacognosy and Phytochemistry. 2017;6(6):224–9.
[10] APHA/AWWA/WEF. Standard Methods for the Examination of Water and Wastewater. Stand Methods; 2012.
[11] Gauglitz G, Vo-Dinh. Handbook of Spectroscopy. Wiley-VCH Verlag GmbH Co KGaA, Weinheim; 2003.
[12] Priya Darsini DT, Maheshu V, Vishnupriya M, Nishaa S, Sasikumar JM. Antioxidant potential and amino acid analysis of underutilized tropical fruit
Limonia acidissima L. Free Radicals and Antioxidants. 2013;3:S62–S9.
[13] Hà Duyên Tư. Kỹ thuật phân tích cảm quan thực phẩm. Nhà Xuất bản Khoa học Kĩ thuật Hà Nội; 2006.
[14] Alachaher FZ, Dali S, Dida N, Krouf D. Comparison of phytochemical and antioxidant properties of extracts from flaxseed (Linum usitatissimum) using
different solvents. International Food Research Journal. 2018;25(1):75–82.
[15] Umamaheswari M, Chatterjee TK. In vitro antioxidant activities of the fractions of Coccinia grandis L. leaf extract. African journal of traditional,
complementary, and alternative medicines: AJTCAM. 2007;5(1):61–73.
[16] Chipurura B, Muchuweti M, Manditseraa F. Effects of thermal treatment on the phenolic content and antioxidant activity of some vegetables. Asian Journal of Clinical Nutrition. 2010;2(3):93–100.
[17] Jeong S-M, Kim S-Y, Kim D-R, Jo S-C, Nam KC, Ahn DU et al. Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus
Peels. Journal of Agricultural and Food Chemistry. 2004;52(11):3389–93.
[18] Ross CF, Hoye C Jr, Fernandez-Plotka VC. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. Journal of food
science. 2011;76(6):C884–90.
[19] Abhay S M, Hii C L, Law C L, S S, Djaeni M. Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans. International Food Research Journal. 2016;23(4):1479–84.
[20] Kyi TM, Daud WRW, Mohammad AB, Samsudin MW, Kadhum AAH, Talib MZM. The kinetics of polyphenol degradation during the drying of
Malaysian cocoa beans. International Journal of Food Science and Technology. 2005;40:323–31.
[21] Rahuman AA, Gopalakrishnan G, Ghouse BS, Arumugam S, Himalayan B. Effect of Feronia limonia on mosquito larvae. Fitoterapia. 2000;71(5):553–5.
[22] Moncada S, Higgs A. The L-arginine-nitric oxide pathway. The New England journal of medicine. 1993;329(27):2002–12.
[23] Reducing alcohols levels in wine. Fact sheet Wnemaking, The Australia Wine Research Institute; 2016.
[24] Shi J, Yu J, Pohorly JE, Young JC, Bryan M, Wu Y. Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. In:
Conference Proceedings; 2003.
[25] Lê Văn Việt Mẫn, Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn Nữ Minh Nguyệt, Trần Thị Thu Trà. Công nghệ chế biến thực phẩm (Tái bản lần 2). Thành phố Hồ Chí Minh: Nhà Xuất bản Đại học Quốc gia TP. Hồ Chí Minh; 2011.