Comparison of Polyphenol Content and Antioxidant Activity of Rice Wines Fermented with Different Rice Materials

被引：0
|
作者：
Cai H. [1 ,2 ]
Sheng Y. [1 ]
Shen L. [1 ]
Li J. [1 ]
Li J. [1 ]
Lin M. [1 ]
Chen Q. [1 ]
Cai C. [1 ]
Feng F. [2 ]
机构：
[1] Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, School of Biological and Chemical Engineering, Zhejiang Un
[2] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 02期
关键词：
Antioxidant activity; Fermentation; Polyphenol; Rice wine;
D O I：
10.16429/j.1009-7848.2021.02.039
中图分类号：
学科分类号：
摘要：
To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation, 6 kinds of rice materials were used to ferment sweet rice wine by traditional solid-state fermentation process. The total polyphenol content and main phenolic components of rice wine were determined by Folin - Ciocalteu method and high performance liquid chromatography, respectively. The antioxidant activity of rice wines was detected according to ABTS free radical scavenging rate and ferric reducing antioxidant power (FRAP), and the correlation between polyphenol content and antioxidant activity of rice wines was analyzed and the principal component analysis was also performed. The results showed that the polyphenol content of black rice wine was the highest, 1 135.33 mg/L gallic acid equivalent, while the total polyphenol content of yellow rice wine was the lowest, 144.53 mg/L gallic acid equivalent. There were significant differences in total phenol content among the 6 kinds of rice wine, indicating that the polyphenols in rice wine mainly come from their rice raw materials. In addition, there were significant differences between the antioxidant activities of rice wine fermented with 6 kinds of rice materials. Correlation analysis showed that the linear correlation coefficients between the antioxidant values of ABTS method and FRAP method and total polyphenol contents of 6 kinds of rice wines were 0.829 (P = 0.042) and 0.886 (P = 0.019), respectively, indicating that there was a certain correlation between the antioxidant activities of rice wines and polyphenol contents. The main polyphenol composition determined by HPLC showed that the contents of p-hydroxybenzoic acid and erucic acid in black rice wine and purple rice wine were higher. Principal component analysis showed that the polyphenol composition and content of rice wine fermented with black rice and purple rice were different to some extent, compared with the other 4 kinds of rice wines. This study will provide a theoretical and practical basis for the biological brewing, nutrition and functional optimization of rice wine. © 2021, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：327 / 333
页数：6
相关论文
共 20 条
  • [1] AMIOT M J, RIVA C, VINET A., Effects of dietary polyphenols on metabolic syndrome features in humans: a systematic review, Obes Rev, 17, 7, pp. 573-586, (2016)
  • [2] EL GHARRAS H., Polyphenols: food sources, properties and applications - A review, Int J Food Sci Tech, 44, 12, pp. 2512-2518, (2009)
  • [3] KHALIFA I, ZHU W, LI K K, Et al., Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability-A structural review, J Funct Foods, 40, pp. 28-43, (2018)
  • [4] RASOULI H, FARZAEI M H, KHODARAHMI R., Polyphenols and their benefits: A review, Int J Food Prop, 20, pp. 1700-1741, (2017)
  • [5] YANG Y J, XIA Y J, WANG G Q, Et al., Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing, Int J Food Prop, 20, pp. S3195-S3211, (2018)
  • [6] XU E B, WU Z Z, LONG J, Et al., Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis, J Funct Foods, 17, pp. 214-226, (2015)
  • [7] NARDINI M, FORTE M, VRHOVSEK U, Et al., White wine phenolics are absorbed and extensively metabolized in humans, Journal of Agricultural & Food Chemistry, 57, 7, pp. 2711-2718, (2009)
  • [8] NETO J J L, DE ALMEIDA T S, DE MEDEIROS J L, Et al., Impact of bioaccessibility and bioavailability of phenolic compounds in biological systems upon the antioxidant activity of the ethanolic extract of Triplaris gardneriana seeds, Biomed Pharmacother, 88, pp. 999-1007, (2017)
  • [9] CAI H, ZHANG T, ZHANG Q, Et al., Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine, Food Microbiology, 73, pp. 319-327, (2018)
  • [10] SINGLETON V L, ROSSI J A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology & Viticulture, 16, 3, pp. 144-158, (1965)
12