Comparison of functional components and antioxidant activities in jaboticaba wine and grape wine

Authors

QIU Shanlian, Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
ZHENG Kaibin, Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
LIN Baomei, Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
ZHANG Shuhe, Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China

Abstract

In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic acid, vitamin A, vitamin C, Mn and Zn in jaboticaba wine were significantly higher than the two kinds of grape wine. The contents of total polyphenols, total flavonoids, resveratrol, catechin, caffeic acid, coumaric acid, ferulic acid, cyanidin and Fe in French grape wine were significantly higher than those in domestic grape wine and jaboticaba wine. The contents of tannin, vitamin D, delphinidin, petunidin, pelargonidin, peonidin, malvidin, Ca and Mg in domestic grape wine were significantly higher than those of French grape wine and jaboticaba wine. Similar to the functional components, the antioxidant activities of the three wines have their own characteristics. Jaboticaba wine had the highest scavenging ability towards DPPH·, French grape wine had the highest scavenging ability towards ·OH, and domestic grape wine had the highest ability to ABTS⁺· and reduce Fe³⁺.

Publication Date

4-28-2019

First Page

163

Last Page

167

DOI

10.13652/j.issn.1003-5788.2019.04.030

Recommended Citation

Shanlian, QIU; Kaibin, ZHENG; Baomei, LIN; and Shuhe, ZHANG (2019) "Comparison of functional components and antioxidant activities in jaboticaba wine and grape wine," Food and Machinery: Vol. 35: Iss. 4, Article 30.
DOI: 10.13652/j.issn.1003-5788.2019.04.030
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/30

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