Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage
出版類型SCI(Sciences Citation Index)
出版年度2004
AuthorsPI-JEN TSAI, 蔡碧仁
開始頁497
頁數8
出版日期2004 / 12
其他編號0000
中文摘要

Mulberry wine stored for 1, 3, and 12 months was used to investigate the relationship between wine color, copigmentation, polymerization of anthocyanins, and the antioxidant capacity of the wine. Color density, patterns of anthocyanins (monomeric, copigmented and polymeric) and antioxidant capacity were measured. The results show that copigmented and polymeric anthocyanins in mulberry wine increased from 0% and 16.63% to 20.93% and 30.44%, respectively, while monomeric anthocyanins decreased from 83.37% to 48.63%. The 1,1,Diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability increased after storage and was highly correlated with the polymeric anthocyanin content (r = 0.98). The ferric reducing ability of plasma (FRAP) reducing power decreased on storage. Sephadex G25 was used to separate the pigments into three different molecular sizes. The largest molecules were in Fraction I, which contained the polymerized anthocyanins and was associated with the DPPH scavenging activity. Fraction II, intermediate in size, contained the copigmented anthocyanins. Fraction III, the smallest in size, was composed of the monomeric anthocyanins and was associated with the FRAP activity.

期刊名稱J. of Food Quality
校址:912 屏東縣內埔鄉學府路1號 總機:886-8-7703202 傳真:886-8-7740165 系統開發統維護單位:國立屏東科技大學 電算中心 版權所有