Chemical composition and antioxidant properties of ivy gourd (Coccinia grandis) wines prepared with different pretreatment techniques

  • Trang T. Dang, Thanh T.H. Le, Ngoc Lieu Le
  • Trang T. Dang, Thanh T.H. Le, Ngoc Lieu Le*
Từ khóa: antioxidant, chemical composition, fermentation, flavonoid content, ivy gourd fruits, phenolic content.

Tóm tắt

This study proposes the winemaking of ivy gourd and investigates the influence of microwave, thermovinification, and enzymatic pretreatments on the total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacity of the wines. The results showed that the pretreatments had no negative effects on the chemical composition of the products...

Tác giả

Trang T. Dang, Thanh T.H. Le, Ngoc Lieu Le

International University

Trang T. Dang, Thanh T.H. Le, Ngoc Lieu Le*

Vietnam National University, Ho Chi Minh city

điểm /   đánh giá
Phát hành ngày
2022-03-22
In ra
Số. 1C (2022): MARCH 2022 . VOLUME 64 NUMBER 1
Chuyên mục
PHYSICAL SCIENCES