Antioxidant Properties of Bignay [Antidesma bunius (L.) Spreng.] Wine at Different Stages of Processing

Ma. Desiree Belina -Aldemita, Veronica C. Sabularse, Erlinda I. Dizon, Wilma A. Hurtada, Mary Ann O. Torio

Abstract


Bignay [Antidesma bunius (L.) Spreng.] fruits were used in the preparation of red wine. Must and wine samples at different stages of processing were analyzed for total antioxidant activity (TAA), total phenolics (TP), total flavonoids (TF) and total anthocyanins (TA). Ranges in values obtained were as follows: 53.37 ± 0.57 to 78.35 ± 2.12% for TAA, 651.39 ± 3.09 to 930.07 ± 26.18 mg Lˉ¹gallic acid equivalents for TP, 371.62 ± 5.84 to 703.67 ± 12.80 mg Lˉ¹catechin equivalents for TF, and 96.97 ± 4.72 to 372.62 ± 4.77 mg Lˉ¹ cyanidin-3,5-diglucoside for TA. Results indicated that changes in the TAA of the must/wine samples varied during the different stages in the processing of bignay wine. These changes could not be completely attributed to a certain group of phenolic compounds as the changes in TP, TF and TA also varied from one stage to another.

Key words: anthocyanins, Antidesma bunius (L.) Spreng, antioxidant, bignay, flavonoids, must, phenolics, wine


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