Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds

Abstract

The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activities and volatile compounds in different conditions. The results suggested that Saccharomyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble solids at an optimal temperature of 30 °C. Different yeast strains showed various extents of antioxidant activities; however, the fermentation temperature and initial soluble solids of longan juice had little effect on the inhibition of reactive species. Antioxidant activities were significantly increased with increasing seed content. Dominant volatile compounds, which were independent of the winemaking conditions, were found to be phenethyl alcohol, 2,3-butylene glycol, 5-hydroxymethyl-2-furaldehyde, ethyl hydrogen succinate, and 4-hydroxyphenethyl alcohol. These compounds highly influenced the antioxidant activities of longan wine produced by incorporating the seeds.

Keywords: 2,3-Butylene glycol (PubChem CID: 262); 4-Hydroxyphenethyl alcohol (PubChem CID: 10393); 5-Hydroxymethyl-2-furaldehyde (PubChem CID: 237332); Antioxidant; Ethyl hydrogen succinate (PubChem CID: 70610); Longan wine; Phenethyl alcohol (PubChem CID: 6054); Seed; Volatile compound.