Alcoholic fermentation induces melatonin synthesis in orange juice

• DOI: 10.1111/jpi.12093
• Publication Date: 2013-09-11T15:43:13Z
• Authors: M. S. Fernández‐P...; S. Medina; G. Herrero‐Martín; I. Cerrillo; G. Berná; B. Escudero‐López; F. Ferreres; F. Martín; M. C. García‐Parr...; A. Gil‐Izquierdo
• Keywords: Orange juice; Ethanol Fermentation

Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich melatonin has been considered an exogenous source this important agent. Orange natural melatonin. synthesis occurs during alcoholic fermentation grapes, malt pomegranate. The amino acid tryptophan precursor all 5-methoxytryptamines. Indeed, appears shorter time wines when added before fermentation. aim study was to measure content orange juice evaluate role tryptophan. Identification quantification carried out by UHPLC-QqQ-MS/MS. significantly increased throughout from day 0 (3.15 ng/mL) until 15 (21.80 reaching larger amounts respect other foods. isomer also analysed, but its remained stable ranging 11.59 14.18 ng/mL. enhancement occurred mainly soluble fraction. Tryptophan levels dropped 13.80 mg/L (day 0) up 3.19 15) inversely correlated (r = 0.907). Therefore, could be due both occurrence new yeast. In summary, novel fermented beverage would improve health benefits increasing bioactive compound.