文章基本信息

标题：Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties
本地全文：下载
作者：Lingli Zhang ; Na Li ; Xueling Gao 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2016
卷号：11
期号：6
页码：291-297
DOI：10.3923/ajft.2016.291.297
出版社：Academic Journals Inc., USA
摘要：Objective: The aim of this study was to compare the phytochemical characteristics and in vitro antioxidant activities of blueberry wines of 10 widely grown blueberry cultivars and further study the effect of bioactive composition on antioxidant activity . Methodology: The blueberry wines of 10 blueberry cultivars from China were analyzed for their chemical composition and antioxidant activity . Gardenblue wine possessed the highest content of total phenolic and tannins and the highest antioxidant activity than any other blueberry wine. Britewell wine was the darkest and most purple shade of red corresponding to the highest Total Anthocyanin Value (TAC). Results: Variance analysis showed significant differences (p<0.05) in phenolic compounds (Total phenolics, anthocyanins and tannins) and antioxidant activities by DPPH, FRAP and reducing power assays among 10 blueberry wines. Correlation analysis revealed that total phenolics and tannins were distinctly responsible for the antioxidant capacity (DPPH, FRAP and reducing power). Conclusion: Among 10 blueberry wines, Gardenblue wine can be considered as fruit wines with abundant phenolic compounds and antioxidant activities.