Characteristics and Valorization Potential of Fermentation Waste of Greengage (Prunus mume)

Abstract

Greengage wine is gaining increasing attention in Asia for its rich nutritional elements and medicinal value. However, the treatment of the fermentation waste after brewing is a problem that remains unsolved. This work proposed to valorize the fermentation waste extract by a simple centrifugation. The bioactive compounds of the fermentation waste were investigated, including total flavonoids, total phenols, specific phenols and volatile compounds. The antioxidant and antibacterial capacities of the waste extract were also evaluated. The results revealed that the total phenol (1.34 mg GAE/g EPW) and total flavonoid (1.17 mg RE/g EPW) of the fermentation waste extract were still considerable. The fermentation waste also showed high DPPH radical scavenging capacity (5.39 μmol TE/g EPW) and high ABTS radical scavenging capacity (9.80 μmol TE/g EPW). Both GC-MS and LC-MS analysis identified key bioactive compounds, such as linalool, terpineol, β-ionone, neochlorogenic acid and chlorogenic acid, which have high antioxidant capacity and strong, thermal-stable antibacterial capacity. All these characteristics show a promising future for valorized fermentation waste, for example, in food additives or mouthwash.

Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA

“…et Zucc), also known as plum fruit and tart plum, is one of the most important crops of the Rosaceae family with stone fruits. Green plum is native to China and has been cultivated in China for 3000 years [1,2]. It is a traditional raw material for medicines and foods, and it has been described much in Chinese traditional culture (rich description in ancient literature) [3,4].…”

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

“…The rest of the volatile compounds identified in Table 2 (3-hydroxybutanone, 2,3-butanediol, m-xylene, 2-pentylfuran, 6-butyl-1,4-cycloheptadiene, cyclosativene, βionone and 4-heptylphenol) have been reported in other different vegetable matrices, such as blueberries [36], grapes [37], the root and leaf of Rumex Crispus I. [38], onions [26], capsicum [23] and greengage fermentation waste [39]. To make the discussion of this section easier, the average distribution (%) of chemical groups of volatile compounds in the celery stalk and root are summarized in Figure 6.…”

Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

“…et Zucc.) is one of the most important stone fruit species which originates in China and has been cultivated in China for 3000 years 1,2 . Nowadays, it is increasingly more cherished by young people because of its rich nutrition, such as minerals, vitamins, organic acids 3 and other medicinal value 4 …”