Effects of aging time on the antioxidant activity of pomelo wine

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• 作者：Muying Du ; Yuming You ; Xiaojuan Zhao ; Fusheng Zhang…
• 关键词：aging time ; pomelo wine ; antioxidant activity
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：24
• 期：4
• 页码：1459-1465
• 全文大小：274 KB
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• 作者单位：Muying Du (1) (2) (3)
  Yuming You (4)
  Xiaojuan Zhao (1)
  Fusheng Zhang (1)
  Meiling Tian (1)
  Jianquan Kan (1)
  
  1. College of Food Science, Southwest University, Chongqing, 400715, China
  2. Chongqing Special Food Engineering and Technology Research Center, Chongqing, 400715, China
  3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, 400715, China
  4. College of Forestry and Life Sciences, Chongqing University of Arts And Sciences, Chongqing, 402160, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Variations in amino acid and volatile component contents, and in total flavonoid, polyphenol contents and their vitro antioxidant activities at different aging times of pomelo wine were investigated; scavenging rates against DPPH, ABTS, and ferric reducing antioxidant powers were also explored. Most amino acids reached maximum values in the third aging year; and volatile components of pomelo wine also indicated good wine quality in the third year. Total flavonoid and polyphenol contents in pomelo wine were increased and antioxidant activities enhanced during the first 3 years. Samples aged for 3 years had the highest total flavonoid and total polyphenol contents, and the strongest antioxidant activities (38.23±2.16% for DPPH· scavenging effect, 91.84±4.14% for ABTS· scavenging effect, and 0.90±0.07 mmol/L for FRAP value). These parameters gradually decreased after the 3 year period. A significant (p<0.05) correlation between antioxidant activity, and total flavonoid and polyphenol contents was identified.