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Revista Colombiana de Ciencias Químico - Farmacéuticas
versión impresa ISSN 0034-7418versión On-line ISSN 1909-6356
Resumen
VALENZUELA HUAMAN, César Joe; VELAZQUE ROJAS, Lida; CORDOVA VILLAVICENCIO, Carolay Julissa y 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 18-Dic-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.
Palabras clave : Flavonoids; hesperidin; naringenin; alcoholic fermentation; orange.