TY - DATA T1 - Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage PY - 2017/11/29 AU - Juliana Tensol PINTO AU - Luana Farah ALVARENGA AU - Diego Pinto de OLIVEIRA AU - Tânia Toledo de OLIVEIRA AU - Rosane Freitas SCHWAN AU - Disney Ribeiro DIAS AU - José Humberto de QUEIROZ UR - https://scielo.figshare.com/articles/dataset/Elaboration_and_characterization_of_Japanese_Raisin_Tree_Hovenia_dulcis_Thumb_pseudofruits_fermented_alcoholic_beverage/5634838 DO - 10.6084/m9.figshare.5634838 L4 - https://ndownloader.figshare.com/files/9815059 L4 - https://ndownloader.figshare.com/files/9815062 L4 - https://ndownloader.figshare.com/files/9815068 L4 - https://ndownloader.figshare.com/files/9815074 L4 - https://ndownloader.figshare.com/files/9815077 L4 - https://ndownloader.figshare.com/files/9815080 KW - Hovenia dulcis KW - fermented beverage KW - volatile compounds KW - antioxidant KW - dyhidromyricetin N2 - Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified and quantified (75.17 mg/L) by HPLC-DAD and UPLC-MS/MS. The results reinforce the interest on nutraceutical and functional properties of this beverage and opens perspectives for new studies that value this underexplored pseudofruit. ER -