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Evaluation of sensory and antioxidant properties of araçá-boi wines as an effect of yeast type, must filtration and fermentation temperature

Pedro Lucas L. Souza, Andrezza S. Ramos, Alan D. C. Dos Santos, Lúcia S. Boeira, Jaqueline de A. Bezerra, and Marcos B. Machado

Chemical Research Group of Amazon Micromolecules (NEQUIMA), Federal University of Amazonas (UFAM), Manaus, Brazil



Received: 21 October 2021  Accepted: 31 January 2022


Fermented beverages are one of the alternatives for the use and valuation of fruits. Araçá-boi (Eugenia stipitata McVaugh) is considered an unconventional fruit from the Amazon and has been poorly explored by the population or even by the food industry. The objective of this work was to optimize the production process of fermented alcoholic beverages of araçá-boi to increase antioxidant capacity, using the factorial design of 23 [factors: yeast type (Biolievito Bayanus and Arom Cuvée), process (must filtration and non-filtration), and temperature (18 °C and 28 °C)]. NMR quantitative analysis showed the highest concentration of tyrosol in the alcoholic beverages obtained at a temperature of 28 °C (C28F 920.0 μmol L−1). Samples B28UF (IC50 370.7 µg mL−1), C28UF (IC50 382.6 µg mL−1), and C18UF (IC50 392.5 µg mL−1) presented the most improvement for the DPPH assay. Calculations of the effect of the factorial design revealed the temperature as the most relevant factor to the antioxidant response; while, for the sensory attributes, the interaction of all factors investigated was determinant.

Graphical abstract

Keywords: Eugenia stipitata; qNMR; PULCON; Phenolic compound; Tyrosol

Full paper is available at

DOI: 10.1007/s11696-022-02119-x


Chemical Papers 76 (6) 3531–3540 (2022)

Tuesday, June 18, 2024

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