Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30184
Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines

Authors: Bharti Negi, Gargi Dey

Abstract:

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine

Keywords: Alcoholic fermentation, Hippophae, Total phenolic content, Wine

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1074759

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2693

References:


[1] D. Rosch, M. Bergmann, D. Knorr and L.W. Kroh, Structure-antioxidant efficiency relationship of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice, J. Agric. Food Chem., vol. 51, pp. 4233-4239, 2003.
[2] T. Beveridge, T. Li, B. Oamah and A. Smith, Sea buckthorn products: Manufacture and composition, J. Agric. Food Chem., vol. 47, pp. 3480-3488, 1999.
[3] V. B. Guliyer, M. Gul and A. Yildirim, Hippophae rhamnoides L:Chromatographic methods to determine composition and use in traditional medicine and pharmacological effects, Journal of Chromatography B, vol. 812, pp. 291-307, 2004.
[4] B. Yang and K. Kallio, Lipophilic components in seeds and berries of sea buckthorn and physiological effects of sea buckthorn oils, Trends in food science and technology, vol. 13, pp. 160-167, 2002.
[5] A. Zeb, Important therapeutic uses of sea buckthorn (Hippopae):Areview,Journal of Biological Science, vol. 4 (5), pp. 687-693, 2004.
[6] J. Y. Cheng, K. Konodo, Y. Suzuki, Y. Ikeda, X. Meng and K. Umemura, Inhibitory effects of total flavones of Hippophaerhamnoides L on thrombosis in mouse femoral artery and in vitro platelet aggregation, Life science, vol. 72, pp. 2263-2271, 2007.
[7] X. Gao, M. Ohlander, N. Jeppsson, L. Bjork and V. Trajkovski, Cjanges in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L) during maturation, J. Agric. Food Chem., vol. 48, 1485-1490, 2000.
[8] A. Raffo, F. Paoletti and M. Antonelli, Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three sea buckthorn (Hippophae rhamnoides L.) cultivars, Eur Food Res Technol, vol. 219, pp. 360-368, 2004.
[9] K. Tiitinen, M. Vahavaselka, M. Hakala, S. Laakso and H. Kallio, Malolactic fermentation in sea buckthorn (Hippophae rhamnoides L.)juice processing, vol. 222, pp. 686-691, 2006.
[10] L.V. Singleton, R. Orthofer and R. M. L. Lamuela-Raventos, Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Method in Enzymology, Vol. 299, 152-178, 1999.
[11] B. Negi, P. Sharma, S. K. Sharma, G. Dey and S. S. Kanwar, Production of sea buckthorn wine: Effect of fermentation conditions on flavonoid content of the wine, presented at the 2009 National conference on Future of Food Biotechnology, NIT, Durgapur, India.
[12] J. A. Mega, simple phenol and phenolic compounds in food flavor, Crit. Rev. Food Agric., vol. 10, pp. 323-372, 1978.
[13] F. Shahidi, P. K. Wanasundara, Phenolic Antioxidants, Crit. Rev. Food sci. Nutr., vol. 32, pp. 67, 1992.
[14] R. A. Jacob and B. J. Burri, Oxidative damage and defense, Am. J. Clin. Nutr., vol. 63, 1996.
[15] E. N. Frankel, J. Kanner, J. B. German, E. Perks and J. E. Kinsella, Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine, Lancet, vol. 341, pp. 454-457, 1993.
[16] P. L. Teissedre, E.N. Frankel, A.L. Waterhouse, H. Peleg and J. B. German, Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines, J. Sci. Food Agric., vol. 70, pp. 55-61, 1996.
[17] J. C. Stoclet, A. Kleschyov, E. Andriambeloson, M. Dielbolt and R. Andriantsitohaina, Endothelial NO3 release caused by red wine polyphenols. J. Phhysiol. Pharmacol., vol. 50, pp. 535-540, 1999.
[18] C.J. Muller, Wine analysis and production, Springer Science & Business, B.W. Zoecklein, K.C. Fugelsang, B.H. Gump and F.S. Nury, Eds, 1994, pp. 14-28.
[19] R. G. Pinhero and G. Paliyath, Antioxidant and calmodulin inhibitory activities of phenolic components in fruit wines and its biotechnological implications, Food Biotech, vol. 15, 179-192, 2001.
[20] H. K., Yildirim. Evaluation of colour parameters and antioxidant activities of fruit wines, Int. Journal of Food Sciences & Nut., vol. 57, pp. 47-63, 2006.
[21] M. Heinonen, P. J. Lehtonen and A. I. Hopia, Antioxidant activity of berry and fruit wines and liquors, J Agric Food Chem, vol. 46, pp. 25-31, 1998.
[22] R. G. LoCasio, D. A. mills and A. l. Waterhouse, Reduction of catechin, rutin and quercetin levels by interaction with food-related microorganisms in a resting state, Journal of Science of Food & Agriculture, vol. 86, pp. 2105-2112, 2006.
[23] H.P.K. Rupasinghe and S. Clegg, Total antioxidant capacity, total phenolic content, mineral elements and histamine concentrations in wines of different fruit sources,Journal of Food Composition and analysis, vol. 20, pp. 133-137, 2007.
[24] S. Karakaya, S. N. EI and A. A. Tas, Antioxidant activity of some foods containing phenolic compounds, Int. Journal of Food Sci. and Nut., vol. 52, pp. 501-508, 2001.
[25] V. K. Joshi, Fruit Wine, Nauni, Solan (HP), Directorate of Extension Education, Dr. Y S Parmar University of Horticulture and Forestry, 1997, ch. 2.
[26] M. Monagas, V. Nunez, B. Bartolome and C. Gomez-cordoves, Phenolic content of blends of tempranillo with graciano or cabernet sauvignon wines produced in spain, Food Technol. Biotechnol., vol. 44, pp. 507-513, 2006.
[27] V.L. Singleton, J.A. Rossi, Colourimetry of total phenolics with phosphomolibdic phosphotungstic acid reagent, Am. J. Enol. Vitic., vol. 16, pp. 144 158, 1965. World Academy of Science, Engineering and Technology 30 2009394