Alcoholic fermentation by Saccharomyces cerevisiae and quantification of flavonoids of the Citrus x clementine juice (orange)

Valenzuela Huamán, César Joe; Velazque Rojas, Lida; Cordova Villavicencio, Carolay Julissa; Flor Cutimpo Paucar, Tania de la

doi:10.15446/rcciquifa.v50n1.100225

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Revista Colombiana de Ciencias Químico - Farmacéuticas

Print version ISSN 0034-7418On-line version ISSN 1909-6356

Abstract

VALENZUELA HUAMAN, César Joe; VELAZQUE ROJAS, Lida; CORDOVA VILLAVICENCIO, Carolay Julissa and FLOR CUTIMPO PAUCAR, Tania de la. Alcoholic fermentation by Saccharomyces cerevisiae and quantification of flavonoids of the Citrus x clementine juice (orange). Rev. colomb. cienc. quim. farm. [online]. 2021, vol.50, n.3, pp.677-684. Epub Dec 18, 2023. ISSN 0034-7418. https://doi.org/10.15446/rcciquifa.v50n1.100225.

Aim:

to elaborate a drink by alcoholic fermentation and the quantification of flavonoids in Citrus x clementine (orange) juice.

Methodology:

the method of alcoholic fermentation by yeast of the Saccharomyces cerevisiae variety was used, the orange juice was fermented with a density of 1.050 glcm3 for 5 weeks and the flavonoids of the alcoholic beverage were quantified by the HPLC chromatography method.

Results:

after 5 weeks it was analyzed that the drink by alcoholic fermentation had 11 % alcohol and hesperidin flavonoids 13.9 mgl100 ml and 6.3 mg/100 ml naringenin in its concentration.

Keywords : Flavonoids; hesperidin; naringenin; alcoholic fermentation; orange.

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