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Effects of aging time on the antioxidant activity of pomelo wine

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Abstract

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.

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Authors and Affiliations

  1. College of Food Science, Southwest University, Chongqing, 400715, China

    Muying Du, Xiaojuan Zhao, Fusheng Zhang, Meiling Tian & Jianquan Kan

  2. Chongqing Special Food Engineering and Technology Research Center, Chongqing, 400715, China

    Muying Du

  3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, 400715, China

    Muying Du

  4. College of Forestry and Life Sciences, Chongqing University of Arts And Sciences, Chongqing, 402160, China

    Yuming You

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  1. Muying Du
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Du, M., You, Y., Zhao, X. et al. Effects of aging time on the antioxidant activity of pomelo wine. Food Sci Biotechnol 24, 1459–1465 (2015). https://doi.org/10.1007/s10068-015-0188-7

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  • DOI: https://doi.org/10.1007/s10068-015-0188-7

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