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Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile

2023Journal article Open access
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dc.contributor.authorGarcia, Catia
dc.contributor.authorDias, Maria Inês
dc.contributor.authorHenriques, Marta H.F.
dc.contributor.authorBarros, Lillian
dc.contributor.authorRamos, Fernando
dc.date.accessioned2021-03-22T11:41:28Z
dc.date.available2021-03-22T11:41:28Z
dc.date.issued2023
dc.description.abstractWith great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tras-os-Montes (Portugal).pt_PT
dc.description.sponsorshipThis research was partly funded by the Foundation for Science and Technology, P.I. (FCT, Portugal), through the national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020), and UIDB/50006/2020. This research also received national funding by FCT, P.I., through the institutional scientific employment program for the contracts of M.I.D. and L.B.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGarcia, Catia; Dias, Maria Inês; Henriques, Marta H.F.; Barros, Lillian; Ramos, Fernando (2023). Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile. Molecules. eISSN 1420-3049. 28:11, p. 1-13pt_PT
dc.identifier.doi10.3390/molecules28114455
dc.identifier.eissn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/23495
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPterospartum tridentatumpt_PT
dc.subjectLiqueurpt_PT
dc.subjectPhysicochemical characteristicspt_PT
dc.subjectHPLC-DAD/ESI-MSn
dc.subjectSensory analysis
dc.titlePterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMoleculespt_PT
person.familyNameDias
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery7ca8432b-e7f4-4116-a56e-9eba0d4403bd

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