Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

Authors

  • Vilailak Klompong Thaksin University

DOI:

https://doi.org/10.11113/mjfas.v14n0.1281

Abstract

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

Author Biography

Vilailak Klompong, Thaksin University

Department of Food Science and Technology

References

Benzie, I.F., Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay, Anal. Biochem. 239, 70-76.

Chang, T.C., Jang, H.D., Lin, W.D., Duan, P.F. 2016. Antioxidant and antimicrobial activities of commercial rice wine extracts of Taiwanese Allium fistulosum. Food Chem. 190, 724–729.

Decker, E.A., Welch, B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38, 674-677.

Dung, N.T.P., Rombouts, F.M., Nout, M.J.R. 2005. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine. J. Food Sci. Emerg. Technol. 6, 429–441.

Jung, H., Lee, S.J., Lim, J.H., Kim, B.K., Park, K.J. 2014. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses. Food Chem. 152, 624–632.

Klompong, V., Benjakul, S. 2015. Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea). RSC Adv. 5, 9973-9985.

Lachman, J., Sulc, M., Schilla, M. 2007. Comparison of the total antioxidant status of Bohemian wines during the wine-making process. Food Chem. 103, 802–807.

Lu, Q.Y., Lee, R.P., Huang, J., Yang, J., Henning, S.M., Hong, X., Heber, D., Li, Z. 2015. Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine. J. Food Comp. Anal. 44, 86–92.

Meilgaard, M., Civille, G.V., Carr, B.T. 1990. Sensory Evaluation Techniques. Florida, USA: CRC Press, Inc.

Oliveira, H., Fernandes, I., de Freitas, V., Mateus, N. 2015. Ageing impact on the antioxidant and antiproliferative properties of Port wines. Food Res. Inter. 67, 199–205.

Ouyang, Q., Chen, Q., Zhao, J. 2016. Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools. Spectrochim. Acta. 154, 42–46.

Que, F., Mao, L., Pan, X. 2006. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds. Food Res. Inter. 39, 581–587.

Singleton, V.L., Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-158.

Steel, R.G.D., Torrie, J.H. 1980. Principles and procedures of statistics: A biometrical approach. McGraw-Hill, New York,

Wu, Z., Xu, E., Long, J., Pan, X., Xu, X., Jin, Z., Jiao, A. 2016. Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine. Food Chem. 194, 671–679.

Xu, E., Wu, Z., Long, J., Wang, F., Xu, X., Jin,Z., Jiao, A. 2015. 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, 214–226.

Yang, Y., Xia, Y., Lin, X., Wang, G., Zhang, H., Xiong, Z., Yu, H., Yu, J., Ai, L. 2018. Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity. Food Res. Inter. 108, 83–92.

Yang, Y., Xia, Y., Wang, G., Yu, J., Ai, L. 2017. Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages. LWT - Food Sci. Technol. 78, 373-381.

Yen, G., Wu, J. 1999. Antioxidant and radical scavenging properties of extract from Ganoderma tsugae. Food Chem. 65, 375-379.

Downloads

Published

25-10-2018