Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine DOI Creative Commons
Zhenlin Li,

Kuo-Ming Sun,

Yanyan Wang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1804 - 1804

Published: May 19, 2025

The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class macromolecules that modulate the wine’s chemical and physical characteristics by influencing colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on hand, exhibit antioxidant properties effectively neutralize free radicals. This study employed Luotian sweet persimmons Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected trifluoroacetic acid hydrolysis then derivatized via silylation qualitative analysis their monosaccharide composition. Molecular docking molecular dynamics simulations performed provide molecular-level insights into interactions between D-glucopyranose from quercetin, a polyphenol present in objective was explore binding mechanisms these during fermentation assess how in-fluence flavor stability. In addition, volatile two types (pure oleoresin-enriched wine) qualitatively quantitatively analyzed using headspace solid-phase microextraction (SPME) combined gas chromatography–mass spectrometry (GC-MS). results reveal forms hydrogen bonds modulating its redox behavior thereby enhancing capacity four vitro assays, DPPH, ABTS, FRAP, vitamin C analysis, demonstrate addition flowers improved activity HS-SPME-GC-MS revealed esters, alcohols, aldehydes primary components contributing aroma Persimmon wines varying levels oleoresin exhibited significant differences contents key which subsequently influenced complexity balance. conclusion, findings reliable data theoretical foundation understanding role flower regulating profile These also offer support deeper while providing practical guidance optimize production processes, ultimately improving both product fills critical academic gap microscopic offers novel perspective innovation food industry.

Language: Английский

Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine DOI Creative Commons
Zhenlin Li,

Kuo-Ming Sun,

Yanyan Wang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1804 - 1804

Published: May 19, 2025

The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class macromolecules that modulate the wine’s chemical and physical characteristics by influencing colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on hand, exhibit antioxidant properties effectively neutralize free radicals. This study employed Luotian sweet persimmons Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected trifluoroacetic acid hydrolysis then derivatized via silylation qualitative analysis their monosaccharide composition. Molecular docking molecular dynamics simulations performed provide molecular-level insights into interactions between D-glucopyranose from quercetin, a polyphenol present in objective was explore binding mechanisms these during fermentation assess how in-fluence flavor stability. In addition, volatile two types (pure oleoresin-enriched wine) qualitatively quantitatively analyzed using headspace solid-phase microextraction (SPME) combined gas chromatography–mass spectrometry (GC-MS). results reveal forms hydrogen bonds modulating its redox behavior thereby enhancing capacity four vitro assays, DPPH, ABTS, FRAP, vitamin C analysis, demonstrate addition flowers improved activity HS-SPME-GC-MS revealed esters, alcohols, aldehydes primary components contributing aroma Persimmon wines varying levels oleoresin exhibited significant differences contents key which subsequently influenced complexity balance. conclusion, findings reliable data theoretical foundation understanding role flower regulating profile These also offer support deeper while providing practical guidance optimize production processes, ultimately improving both product fills critical academic gap microscopic offers novel perspective innovation food industry.

Language: Английский

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